Description
A hearty and flavorful beef pot roast made in a slow cooker.
Ingredients
- 3 to 4 pounds beef chuck roast
- to taste salt
- to taste pepper
- 2 tablespoons olive oil
- 1 cup beef broth
- 1 cup red wine (optional)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 large carrots, cut into large chunks
- 4–6 small potatoes, halved
- 2–3 sprigs of fresh thyme
- 2 bay leaves
Instructions
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Prepare the Meat: Season the beef chuck roast generously with salt and pepper on all sides.
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Sear the Roast: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the roast on all sides until browned (about 3-4 minutes per side). Remove and set aside.
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Prepare the Base: In the same skillet, add the chopped onions and garlic. Sauté until translucent. Stir in the tomato paste and cook for another minute.
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Deglaze the Pan: Pour in the red wine, if using, and scrape up any brown bits from the bottom of the pan. Let it simmer for about 2 minutes.
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Assemble the Ingredients: In a slow cooker, combine the seared roast, onion mixture, beef broth, Worcestershire sauce, carrots, potatoes, thyme, and bay leaves.
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Slow Cook: Cover and cook on low for 8-9 hours or on high for 4-5 hours, until the meat is tender and falls apart easily.
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Serve: Remove the thyme sprigs and bay leaves before serving. Serve the roast with the vegetables and gravy over mashed potatoes or your preferred side.
Notes
- Choosing Beef: A chuck roast is ideal for slow cooking as it becomes very tender, but brisket can also work well.
- For Extra Flavor: Consider adding a teaspoon of rosemary or a dash of balsamic vinegar for additional depth of flavor.
- Thickening the Gravy: If you prefer a thicker gravy, remove the cooked meat and vegetables and whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) into the juices. Cook on high until thickened.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent drying out.
- Prep Time: 20 minutes
- Cook Time: 9 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 plate