Slow Cooker Pot Roast for Busy Weeknights (Print Version)
Tender slow cooker pot roast for busy weeknights. Achieve rich, savory flavor with minimal effort. A comforting family meal that cooks itself.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 420 Minutes minutes
Total Time: 440 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ The Hearty Foundation
01 -
3 lbs boneless beef chuck roast
→ Aromatic & Garden Medley
02 -
1 large yellow onion, roughly chopped
03 -
4 cloves garlic, minced
04 -
2 cups baby carrots
05 -
1 1/2 lbs Yukon gold potatoes, scrubbed and quartered
→ Rich Braising Elixir
06 -
2 cups beef broth, low sodium
07 -
1/2 cup dry red wine (such as Cabernet Sauvignon or Merlot)
08 -
2 tbsp tomato paste
09 -
1 tbsp Worcestershire sauce
→ Signature Seasoning Blend
10 -
1 tbsp dried thyme
11 -
1 tbsp dried rosemary
12 -
1 tsp black pepper
13 -
1 tsp salt
14 -
2 bay leaves
# Instructions:
01 -
Pat dry the 3 lbs boneless beef chuck roast. Season generously with 1 tsp salt, 1 tsp black pepper, 1 tbsp dried thyme, and 1 tbsp dried rosemary. This initial seasoning is key for your 5-Star Pot Roast Slow Cooker for Busy Weeknights.
02 -
(Optional but recommended for depth of flavor) Heat a large skillet over medium-high heat with a little oil. Sear the seasoned chuck roast on all sides until nicely browned, about 3-4 minutes per side. Transfer the seared roast to your slow cooker.
03 -
Around the beef in the slow cooker, add the 1 large yellow onion (roughly chopped), 4 cloves garlic (minced), 2 cups baby carrots, and 1 1/2 lbs Yukon gold potatoes (scrubbed and quartered).
04 -
In a separate bowl, whisk together 2 cups low sodium beef broth, 1/2 cup dry red wine, 2 tbsp tomato paste, and 1 tbsp Worcestershire sauce. Pour this rich braising elixir over all ingredients in the slow cooker for your 5-Star Pot Roast Slow Cooker for Busy Weeknights.
05 -
Add 2 bay leaves to the slow cooker. Cover and cook on low for 7 hours (420 minutes), or on high for 3.5-4 hours, until the beef is incredibly tender and easily shredded. This ensures a perfect 5-Star Pot Roast Slow Cooker for Busy Weeknights.
06 -
Carefully remove the bay leaves. For the ultimate 5-Star Pot Roast Slow Cooker for Busy Weeknights, let the roast rest for 10-15 minutes before shredding the beef with two forks or slicing into thick pieces. Serve with the tender vegetables and rich gravy.
# Notes:
01 -
For an even richer gravy, remove the roast and vegetables, then thicken the cooking liquid with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) on the stovetop.
02 -
Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully in the microwave or on the stovetop.
03 -
No red wine? You can substitute with an equal amount of beef broth or even a dark beer for a different flavor profile.
04 -
This pot roast is a complete meal, but a side of crusty bread for soaking up the delicious gravy is always a welcome addition.
# Tools You'll Need:
01 -
6-quart slow cooker
02 -
large skillet
03 -
cutting board
04 -
sharp knife
05 -
measuring cups
06 -
measuring spoons
# Nutrition Facts (Per Serving):
Calories: 637 kcal
Total Fat: 38 g
Total Carbohydrate: 23 g
Protein: 37 g