Perfect Slow Cooker Pot Roast
A tender, slow-cooked pot roast features succulent beef and vegetables, complemented by a rich brown gravy.
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Instructions
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Season the beef chuck roast with salt and pepper.
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Heat 2 tablespoons oil in a large Dutch oven over medium-high heat, then add onions and cook until lightly browned.
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Add carrots and cook for 2 minutes, then transfer onions and carrots to the slow cooker.
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Add 1 tablespoon oil to the pan and sear the seasoned roast on all sides for 6 to 8 minutes. Place the seared roast onto the vegetables in the slow cooker and arrange potatoes around it.
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Add garlic to the skillet and cook for 1 minute. Pour in red wine, bring to a boil, and reduce by one-third while scraping up browned bits.
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Stir in beef broth and thyme, then simmer.
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Pour this mixture over the beef and vegetables in the slow cooker, adding rosemary sprigs on top.
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Cover and cook on low for 7 to 9 hours, or on high for 3 1/2 to 5 hours, until the roast is very tender. Remove the roast and vegetables to a platter to keep warm.
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To make gravy, strain meat juices into a saucepan, bring to a boil, and simmer for 5 minutes.
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Whisk 2 tablespoons cornstarch with 3 tablespoons cold water until smooth.
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Stir the cornstarch mixture into the simmering juices and cook until thickened. Serve the sliced meat with the gravy.