Slow Cooker Pot Roast

This Slow Cooker Pot Roast recipe is the easiest Crock Pot Pot Roast dinner - tender beef, potatoes & vegetables, and a savoury beef gravy.

Course Main Dish

Cuisine Beef, Celebration, Christmas, Holiday

Keyword Crockpot Pot Roast, Slow Cooker Pot Roast

Prep Time 30

Cook Time 6

Total Time 6 30

Servings servings

Calories 523kcal

Author Chrissie

Equipment

Ingredients

2 tablespoons olive oil
3 to 3 1/2 pounds beef chuck roast or use a beef round roast
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 tablespoon Dijon mustard
3 medium onions
6 cloves garlic
1 cup red wine use extra beef stock instead of wine, if desired
3 cups beef broth
3 tablespoons Worcestershire sauce
1 tablespoon dried thyme
2 teaspoons dried rosemary
3 bay leaves

Veggies:

1 to 1.5 pounds carrots
2 pounds baby potatoes
2 stalks celery optional

For thickening the gravy:

4 tablespoons water
2 tablespoons cornstarch
finely chopped fresh parsley for garnish optional

Instructions

Pat your pot roast dry, spread a very thin layer of mustard on it, and season well with salt, pepper, garlic powder, and smoked paprika on all sides. If the roast is not the same thickness all the way through or falling apart, tie it with butcher's twine.
If you want to, brown the roast on all sides in a skillet before adding it to the slow cooker. To do this, place a skillet over medium heat and add the 2 tablespoons of olive oil.
When your skillet and olive oil are hot, sear your roast in a pan on all sides, about 3-4 minutes per side until you get a nice browning on all sides.
Wash and chop your onions, potatoes, carrots, and celery into pieces that are slightly larger than bite sized.
Place the onions, carrots, potatoes, garlic, and celery (if using) in the slow cooker along with the wine, beef broth or stock, Worcestershire sauce, thyme, rosemary, and bay leaves. Add in the roast, nestling it between the veggies and cook in the crockpot for 6-7 hours on high.
When the meat shreds easily, remove the butcher's twine and shred.
For a thicker gravy, make a cornstarch slurry from 2 tablespoons of cornstarch and 4 tablespoons of water and mix it with the cooking liquid in a small sauce pan on the stove top. Boil over medium heat until the cornstarch is cooked and the gravy's consistency is to your liking.
Pour the gravy back in your slow cooker over the veggies and shredded meat or serve on a serving platter. Garnish with fresh chopped parsley and enjoy!

Notes

Storage and Freezer Instructions

This pot roast keeps well in an airtight container in the fridge for 3 to 4 days and for up to 3 months in the freezer, if stored in an airtight container or bag.

Nutrition