Slow Cooker Beef Pot Roast (Print Version)
Tender beef braised with root vegetables in a flavorful aromatic broth, slow-cooked to perfection.
# What You'll Need:
→ Beef
01 - 3 lbs beef chuck roast, trimmed
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper
→ Vegetables
04 - 4 large carrots, peeled and cut into 2-inch pieces
05 - 3 parsnips, peeled and cut into 2-inch pieces
06 - 2 large Yukon Gold potatoes, cut into large chunks
07 - 1 large yellow onion, cut into wedges
08 - 3 celery stalks, cut into 2-inch pieces
09 - 4 garlic cloves, smashed
→ Broth & Flavorings
10 - 2 cups beef broth
11 - 1/2 cup dry red wine
12 - 2 tbsp tomato paste
13 - 2 tbsp Worcestershire sauce
14 - 1 tbsp Dijon mustard
15 - 2 sprigs fresh rosemary
16 - 3 sprigs fresh thyme
17 - 2 bay leaves
→ Thickener
18 - 2 tbsp cornstarch
19 - 2 tbsp cold water
# Step-by-Step Guide:
01 - Rub the beef chuck roast evenly with kosher salt and black pepper on all sides.
02 - Heat a large skillet over medium-high heat. Sear the roast on all sides until browned, approximately 3-4 minutes per side. Transfer to the slow cooker.
03 - Place carrots, parsnips, potatoes, onion, celery, and garlic around and beneath the beef in the slow cooker.
04 - Whisk together beef broth, red wine, tomato paste, Worcestershire sauce, and Dijon mustard in a bowl until smooth.
05 - Pour the broth mixture over the beef and vegetables. Add rosemary, thyme, and bay leaves to the cooker.
06 - Cover and cook on LOW for 8-9 hours or HIGH for 4-5 hours until beef is fork-tender and vegetables are soft.
07 - Transfer the beef and vegetables to a serving platter. Discard bay leaves and herb stems.
08 - Skim excess fat from cooking liquid. Whisk cornstarch with cold water in a small bowl, then stir into the slow cooker. Cook on HIGH for 10-15 minutes until thickened.
09 - Slice or shred the beef. Arrange on plates with vegetables and spoon the thickened sauce over the top.
# Expert Suggestions:
01 -
- The beef becomes so tender you can cut it with a spoon, no knife required
- Root vegetables absorb all that savory goodness while cooking alongside the meat
- Eight hours of hands-off cooking means you can go about your day while dinner practically makes itself
02 -
- Skip the searing step if you are pressed for time, though the finished dish will have less depth and color
- Resist the temptation to lift the lid during cooking, which lets heat escape and can significantly extend the cooking time
- The sauce will always be richer if you use wine, but additional broth creates a completely delicious result for those who prefer not to cook with alcohol
03 -
- Trim excess fat from the roast before cooking to prevent an overly greasy sauce while keeping enough for flavor and moisture
- Let the finished roast rest for at least 15 minutes before serving so the juices redistribute throughout the meat