This Slow Cooker Pot Roast Recipe is a homemade meal that will cook throughout the day, offering a delicious aroma the moment you walk in the door. Tender chuck roast, potatoes, carrots, and onions, are slow cooked all day long in a delicious beef and wine broth that makes an incredible gravy.
Beef Pot Roast is the perfect meal to make for those days when you don't want to do a lot of work at dinner time. Made easy by using the slow cooker this meal will not only feed your family dinner the day you make it, but any leftovers can be used to make hot beef sandwiches or beef stroganoff for a 2nd meal later in the week.
Easy Slow Cooker Recipe for Busy Lives
What I love the most about this slow cooker pot roast is how easy it is to put together. Just sear the roast with a seasoned flour, put it in the crock pot, and surround it with potatoes, carrots, and onions. Once the pot roast is in the slow cooker, you just have a few dishes to wash, then you can set and forget until it is dinner time.
All you have left to do when you get home is make the gravy with the liquid in the slow cooker. The beef broth and wine combination give the roast and veggies a great flavor and it's delicious poured all over the roast and veggies when serving.
What You Need To Make A Slow Cooker Pot Roast Recipe
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*see the recipe card for full list of ingredients and instructions*
Slow Cooker, this is the one I have and love!
Beef broth, I love to use this beef base concentrate. Just add hot water to a teaspoon of the base and you have a cup of instant beef broth!
Beef Chuck Roast (approximately 3 pound roast).
Potatoes, carrots, onions, and garlic. My recommendation for potatoes are the gold potatoes over white potatoes. They are buttery and delicious!
Tips and Substitutions
- I like to sear the roast before slow cooking, but it is not necessary. If you are short on time, then it is ok to skip the searing process. However, searing the roast adds more flavor to the final dish so if you do have time, I highly recommend doing so.
- Use turnips or parsnips instead of white potatoes.
- Instead of carrots, use chunks of butternut squash.
- Be sure that you season the roast well. There are a lot of vegetables in the slow cooker with your roast and the salt is needed to season all of it.
- To make a gravy, first, strain the broth. Then heat the broth up on the stovetop and bring it to a boil. Mix together 2 tablespoons of cornstarch and 2 tablespoons of water, then whisk it into the boiling broth. Cook for 1-2 minutes until thickened.
- Sprinkle the roast with fresh thyme before serving if you have it on hand. I used dried thyme when i made this recipe as it was not easy for me to get to a store to buy fresh.
More Slow Cooker Recipes To Try
Slow Cooker Beef and Veggie Sliders
Cheesy Sweet Hot Peppers and Corn
Slow Cooker Pulled Pork Sandwiches
*If you made this Slow Cooker Pot Roast Recipe, please give it a star rating*
Slow Cooker Pot Roast Recipe
Ingredients
- 3 pound chuck roast
- ⅓ cup flour
- 3 teaspoons salt divided
- 1 teaspoon black pepper divided
- 6 large potatoes quartered
- 4 medium carrots peeled and cut in 2" pieces
- 1 large onion quartered
- 2 garlic cloves chopped
- 1 cup beef broth
- 1 cup red wine
- 2 bay leaves
- 2 tablespoons olive oil
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Mix together the flour and 1 ½ teaspoons salt, and ½ teaspoon black pepper. Coat the chuck roast with the flour mixture.
- Heat the olive oil in a large skillet over medium high heat until hot. Place the flour coated chuck roast in the skillet and sear on each side until golden brown.
- Transfer the beef roast to the slow cooker. Arrange the potatoes, carrots, onions, garlic, and bay leaves on around the roast. Season with the remaining salt and pepper. Cook on low for 6 hours.
- Transfer the roast to a serving platter and arrange the cooked vegetables around the roast.
- Strain the broth and bring the broth to a boil in a hot sauce pan. Mix together the cornstarch and water. Whisk into the boiling broth. Cook for 3 minutes, or until gravy has thickened. Serve over top of roast with vegetables.
Video
Notes
Tips and Substitutions
- I like to sear the roast before slow cooking, but it is not necessary. If you are short on time, then it is ok to skip the searing process. However, searing the roast adds more flavor to the final dish so if you do have time, I highly recommend doing so.
- Use turnips or parsnips instead of white potatoes.
- Instead of carrots, use chunks of butternut squash.
- Be sure that you season the roast well. There are a lot of vegetables in the slow cooker with your roast and the salt is needed to season all of it.
- To make a gravy, first, strain the broth. Then heat the broth up on the stovetop and bring it to a boil. Mix together 2 tablespoons of cornstarch and 2 tablespoons of water, then whisk it into the boiling broth. Cook for 1-2 minutes until thickened.
- Sprinkle the roast with fresh thyme before serving if you have it on hand. I used dried thyme when i made this recipe as it was not easy for me to get to a store to buy fresh.
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