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Classic Tender Slow Cooker Pot Roast
Video
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Ingredients
- 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
Instructions
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
Troubleshooting
Recipe Variations
Serving Suggestions
Nutrition Facts
Common Mistakes to Avoid
Frequently Asked Questions
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.