Description
A simple and hearty pot roast recipe perfect for a cozy evening meal.
Ingredients
Scale
- 3–4 lb beef chuck roast
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
- 2 tbsp cornstarch (mixed with 2 tbsp cold water for thickening)
Instructions
- Pat the beef roast dry and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned.
- Transfer the seared roast to your slow cooker.
- Add the chopped onion, carrots, and celery around the roast.
- Stir in the minced garlic, beef broth, red wine (if using), Worcestershire sauce, thyme, and rosemary.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the roast is tender.
- Remove the roast and vegetables from the slow cooker.
- Skim any excess fat from the cooking liquid.
- In a small bowl, whisk together cornstarch and cold water to create a slurry.
- Pour the slurry into the slow cooker with the cooking liquid. Stir well and cook on high for 15-20 minutes, or until the gravy has thickened.
- Slice the pot roast and serve with the vegetables and thickened gravy.
Notes
- For a richer flavor, you can add a bay leaf to the slow cooker.
- If you don’t have red wine, you can substitute with more beef broth.
- Adjust seasoning to your preference.
- Prep Time: 20 min
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6 oz
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg
Keywords: slow cooker pot roast, beef roast, comfort food, easy dinner, family meal, hearty recipe