Description
Here’s a no-fuss, easy, ultimate slow cooker pot roast recipe with fall-apart tender meat and vegetables in a hearty au jus gravy.
Ingredients
Units
Scale
- 3–4 lbs. chuck roast
- Salt and pepper to taste
- 1 large yellow onion, cut into wedges
- 4 cloves garlic, smashed / 2 teaspoons garlic, minced
- 2 lbs. Yukon gold potatoes, halved / baby yellow potatoes
- 4 large carrots, cut into 3” pieces / baby carrots
- 3 celery stalks, cut into 3” pieces
- 1 cup beef broth
- 1/2 cup dry red wine (optional)
- 2 tablespoons flour (optional for thicker gravy)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme / 6 sprigs fresh thyme
- 1 bay leaf
- 2 tablespoons fresh parsley to garnish, chopped (optional)
Instructions
- Season chuck roast with salt and pepper to taste.
- [Optional step] Over medium-high heat in a skillet, pan-sear the roast in some oil on both sides until browned, about 4-5 minutes per side. Pour some beef broth or wine to deglaze the pan and scrape the yummy browned bits to mix in with the rest of the broth.
- Add some broth and/or wine (optional) to the flour and whisk until smooth.
- Add Worcestershire sauce, tomato paste, thyme and bay leaf to the broth mix.
- Add onions, garlic, potatoes, carrots and celery to a 6-qt slow cooker. Top with the chuck roast. Pour beef broth mixture over beef and vegetables and season with salt and pepper to taste.
- Cover and cook for 8 hours on low heat or 4 hours on high heat.
- Discard bay leaf and remove cooked roast to a cutting board. Shred into bite-sized pieces with 2 forks and discard any fatty bits.
- Remove veggies from the slow cooker and set aside.
- Over medium-high heat, bring the broth to a boil and simmer until it reaches desired thickness, about 5-10 mins. You can speed up the process with a cornstarch slurry.
- Dish and serve hot, garnished with fresh parsley (optional).
- Enjoy!
Notes
- Layer the veggies under the meat if you want them to absorb the meat juices. This will make them more tender but a little mushy. They will also be slightly browned this way from the au jus. If you want them to retain their color, and shape and have a little more firmness, layer them on top of the meat.
- Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
- Prep Time: 15 mins
- Cook Time: 8 hours