Description
A cozy and easy slow cooker pot roast recipe that yields fork-tender beef and rich, silky gravy perfect for comforting dinners.
Ingredients
- 3–4 pounds chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion, sliced (about 200g)
- 4 medium carrots, cut into chunks (about 300g)
- 2 celery stalks, chopped (about 100g)
- 4 cloves garlic, minced
- 2 cups beef broth (480ml), low-sodium recommended
- ½ cup red wine (120ml), optional
- 2 tablespoons tomato paste (30g)
- 1 tablespoon Worcestershire sauce (15ml)
- 3–4 sprigs fresh thyme
- 2 bay leaves
- Salt and black pepper, to taste
- 3 tablespoons all-purpose flour (24g) for gravy slurry
- Optional: 3-4 medium potatoes, cut into chunks
- Optional: 1 cup sliced mushrooms
Instructions
- Prep your ingredients by slicing onion, chopping carrots and celery, and mincing garlic. Pat the chuck roast dry with paper towels.
- Heat olive oil in a large skillet over medium-high heat. Season the roast generously with salt and pepper. Brown the roast for 3-4 minutes per side until deep brown crust forms.
- Place sliced onions, carrots, and celery in the bottom of the crock pot. Nestle the browned roast on top and sprinkle minced garlic over the meat.
- Pour in beef broth, red wine (if using), tomato paste, and Worcestershire sauce. Add thyme sprigs and bay leaves. Stir gently to combine.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours until the roast is fork-tender. Add potatoes halfway through cooking if using.
- Once cooked, transfer meat and veggies to a serving platter and cover loosely with foil to keep warm. Pour cooking liquid into a saucepan, discarding thyme and bay leaves.
- Make a slurry by whisking flour with cold water until smooth. Bring cooking liquid to a simmer and slowly whisk in slurry. Cook 5-7 minutes, stirring constantly, until gravy thickens. Adjust seasoning to taste.
- Serve sliced roast and veggies with the rich gravy poured over. Enjoy with mashed potatoes or your favorite sides.
Notes
[‘Do not skip browning the meat to add flavor and keep the roast juicy.’, ‘Use low heat for slow cooking to break down connective tissue gently.’, ‘Save the cooking liquid for making rich gravy.’, ‘Make a flour slurry with cold water before adding to hot liquid to avoid lumps.’, ‘Add potatoes halfway through cooking to prevent mushiness.’, ‘Season well throughout and adjust salt and pepper to taste.’, ‘Use fresh herbs like thyme and bay leaves for authentic flavor.’, ‘If gravy is watery, simmer longer or add more slurry.’, ‘Use a meat thermometer aiming for 190°F (88°C) internal temperature for shreddable roast.’, ‘For gluten-free gravy, substitute flour with cornstarch or arrowroot powder.’, ‘Red wine can be substituted with extra beef broth or a splash of balsamic vinegar.’]
- Prep Time: 15 minutes
- Cook Time: 7-8 hours on low or 4-5 hours on high
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 380
- Sugar: 4
- Sodium: 500
- Fat: 20
- Saturated Fat: 7
- Carbohydrates: 12
- Fiber: 3
- Protein: 35
Keywords: pot roast, crock pot, slow cooker, beef roast, gravy, comfort food, easy dinner, cozy meal