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Classic Tender Slow Cooker Pot Roast
📹 Video Tutorial from YouTube
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🛒 Quick Ingredients
📋 Complete Ingredients List
💡 Pro tip: Tap items to check them off as you prep!
- 3-4 lb chuck roast, trimmed of excess fat
- 2 large onions, roughly chopped
- 4 large carrots, cut into 2-inch pieces
- 4 medium potatoes, quartered
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
🍳 Quick Cooking Steps
Season the chuck roast generously with salt and pepper on all sides
Heat olive oil in a large skillet over medium-high heat
Sear the roast on all sides until well-browned, about 3-4 minutes per side
Place chopped onions, carrots, and potatoes in the bottom of the slow cooker
Place the seared roast on top of the vegetables
Add minced garlic, tomato paste, and Worcestershire sauce
Pour in beef broth and wine (if using)
Add rosemary sprigs, thyme, and bay leaves
Cover and cook on LOW for 8 hours or HIGH for 4-5 hours
Remove roast and vegetables to a serving platter
Strain the cooking liquid and serve as au jus
Let rest for 10-15 minutes before slicing against the grain
🔧 Kitchen Tools & Equipment
📋 Complete Tools List
- 6-quart slow cooker
- Large skillet for searing
- Sharp chef's knife
- Cutting board
- Measuring cups and spoons
- Tongs
- Wooden spoon
- Meat thermometer
⚡ Quick Cooking Tips
For extra flavor, add mushrooms during the last 2 hours of cooking
Try different root vegetables like parsnips or turnips
Add a packet of onion soup mix for enhanced flavor
Use beef stock instead of wine for alcohol-free version
Add baby carrots instead of cut carrots for convenience
Consider adding pearl onions for elegant presentation
Try different herbs like sage or oregano for variety
📊 Nutrition Facts
🔥 Time to Burn Calories
Walking 85min, Running 40min, Cycling 55min
📦 Storage & Meal Prep
🥶 Storage Instructions
- Store cooled leftovers in airtight container in refrigerator for up to 4 days Keep meat and vegetables together with some cooking liquid to maintain moisture Store extra cooking liquid separately for reheating or sauce
🔥 Reheating Tips
- Reheat in slow cooker on LOW for 1-2 hours Microwave individual portions with extra liquid for 2-3 minutes Heat in covered dish in 325F oven for 20-25 minutes
⏰ Make Ahead Tips
- Cut vegetables up to 24 hours in advance Sear meat up to 24 hours ahead and refrigerate Combine liquid ingredients and store separately until cooking
❄️ Freezing Guide
- Freeze cooked pot roast and vegetables for up to 3 months Store in freezer-safe containers with cooking liquid Thaw overnight in refrigerator before reheating
🍽️ Serving Suggestions
- Serve with crusty bread to soak up the flavorful juices Pair with a fresh green salad with vinaigrette Garnish with fresh parsley for color and flavor Serve alongside horseradish sauce or whole grain mustard Consider mashed potatoes instead of roasted for variety
⚠️ Common Mistakes
- Not searing the meat before slow cooking Opening the lid too frequently during cooking Using lean cuts instead of marbled chuck roast Adding too much liquid to the slow cooker Cutting vegetables too small, causing them to become mushy
🎨 Recipe Variations
- Italian Style: Add Italian seasoning, sun-dried tomatoes, and red pepper flakes French Style: Use herbs de Provence and add red wine BBQ Style: Add barbecue sauce and smoked paprika Asian Fusion: Include soy sauce, ginger, and star anise Mexican Style: Add chili powder, cumin, and diced tomatoes
❓ Quick Cooking Q&A
The meat should be fork-tender and easily shred. Internal temperature should reach 190F for optimal tenderness.
It's not recommended for food safety reasons. Always thaw meat completely before slow cooking.
While not required, browning adds significant flavor through the Maillard reaction.
Yes, while difficult, it can become dry if cooked too long. Stick to recommended cooking times.
Chuck roast is ideal due to its marbling and connective tissue that breaks down during slow cooking.
Yes, adding firm vegetables halfway through cooking helps prevent them from becoming too soft.
Liquid should cover about 1/2 to 2/3 of the meat - don't completely submerge it.
Absolutely! Simply substitute additional beef broth for the wine.
They may have been cut too small or cooked too long. Try larger pieces or adding later in cooking.
While chuck roast is ideal, brisket or round roast can work with adjusted cooking times.
Remove liquid and reduce in a saucepan, or make a cornstarch slurry to thicken.
Yes, cook on HIGH for 4-5 hours instead of LOW for 8 hours.
A 6-quart slow cooker is ideal for a 3-4 pound roast with vegetables.
Yes, prep ingredients and store separately in the refrigerator overnight.
Properly stored in refrigerator, leftovers are good for 3-4 days.
