Crock Pot Roast

This classic Slow Cooker Pot Roast has meltingly-tender pieces of beef lots of vegetables, and a rich, flavorful gravy made from the drippings of the roast.

Course Main Course

Cuisine American

Prep Time 25

Cook Time 5

Total Time 5 25

Servings servings (1 cup roast + 1/4 cup gravy eaach)

Calories 470kcal

Author Meggan Hill

Ingredients

1 (4-pound) boneless beef chuck roast (see note 1)
Salt and freshly ground black pepper
2 tablespoons olive oil
4 cloves garlic minced
8 ounces baby carrots (about 1 1/2 cups)
2 large onions thinly sliced, about 2 cups
1 1/2 pounds red potatoes cut into 1-inch pieces (see note 3)
1 cup red wine (see note 4)
2 cups beef broth
1 tablespoon tomato paste
1 sprig fresh thyme or 1/2 teaspoon dried (see note 5)
1 bay leaf
1/4 cup all-purpose flour

US Customary - Metric

Instructions

Pat chuck roast dry and season with salt and freshly ground black pepper all over. In a large skillet or dutch oven over high heat, heat oil until shimmering. Brown beef on all sides until a deep brown crust develops, about 7 to 10 minutes. Transfer beef to slow cooker.
In the same skillet, add carrots, onions, and potatoes and cook stirring occasionally, until vegetables begin to brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in red wine, deglaze pan by scraping up brown bits.
Add beef broth, tomato paste, thyme, bay leaf, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper and bring to a simmer. Transfer mixture to slow cooker. Cover slow cooker and cook on low until meat is fork-tender, about 5-8 hours. Remove beef and vegetables (discard bay leaf). Keep warm while making gravy.
To make the gravy, pour drippings into a bowl. Allow fat to rise to the top. Spoon off fat and reserve 1/4 cup (discard any excess). In a large saucepan over low heat, pour in reserved fat. Whisk in flour and cook until golden brown, about 1 minute. Set aside to cool.
Measure remaining meat juices and add water until it reaches 2 cups liquid. Add mixture to sauce pan, return to medium-high heat and bring to a boil, stirring constantly. Boil until mixture thickens, about 1 minute. Season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Transfer to a serving platter or serve the pot roast with vegetables right from the slow cooker.

Video

Notes

Beef roast: This inexpensive cut comes from the shoulder and is marbled with fat. The long cooking time means that fat breaks down into meltingly-tender chunks of beef and plenty of rich, full-bodied juices. Names can vary, so look for any of these labels: pot roast, blade roast, arm roast, or English roast.
Carrots: 3 medium carrots, peeled and chopped, may be substituted for the baby carrots.
Potatoes: Small red potatoes are low in starch and hold their shape well during the long cook time. Starchier potatoes, such as russets or even Yukon gold potatoes, will get mushy or may even dissolve.
Red wine: I use a lighter, dry red such as Pinot Noir, but it can be anything. Or substitute extra beef broth, or even chicken broth, for deglazing the bottom of the pot.
Thyme: Or substitute your other favorite herbs like rosemary, sage, or parsley.
Yield: This pot roast recipe makes about 8 c. roast and 2 c. gravy total (your exact yield depends on the size of roast you use and its fat content). It's enough for about 8 servings, 1 c. roast and 1/4 c. gravy per serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition