Slow Cooker Pot Roast

This Slow Cooker Pot Roast is the ultimate set-it-and-forget-it dinner. Tender, juicy beef is cooked low and slow with hearty vegetables and rich, savory flavors. It’s a classic, cozy, family-friendly meal that is perfect for busy weeknights or Sunday dinners.

Course Main Course

Cuisine American

Keyword slow cooker, slow cooker pot roast

Prep Time 20

Cook Time 8

Total Time 8 20

Servings -8 servings

Calories 552kcal

Author Tawnie Graham of Kroll's Korner

Equipment

Slow Cooker

Ingredients

3-4 lb. boneless chuck roast
salt and freshly ground black pepper
2 Tbsp. canola oil or avocado oil
2 Tbsp. unsalted butter
1 large yellow onion thinly sliced
3 garlic cloves minced
1 Tbsp. tomato paste
1 8oz. can tomato sauce
1 packet ranch seasoning mix
1 packet au jus gravy mix
1 cup beef broth
1 cup dry red wine such as Cabernet Sauvignon or Merlot
1 Tbsp. Worcestershire sauce
1 Tbsp. dijon mustard
3-4 sprigs fresh thyme chopped
2-3 sprigs fresh rosemary chopped
2 bay leaves
3-4 large carrots peeled and cut into 1-inch pieces
3-4 stalks celery diced
Pinch of chili flakes optional
Fresh parsley chopped (for garnish)
For serving: mashed potatoes or butter noodles

US Customary - Metric

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Instructions

Season and sear the roast: Pat the chuck roast dry with paper towels. Generously season all sides with salt and pepper. In a large skillet over medium-high heat, heat the canola oil. Sear the roast on all sides until browned, about 3–4 minutes per side. Transfer to the slow cooker.
3-4 lb. boneless chuck roast, salt and freshly ground black pepper, 2 Tbsp. canola oil
Sauté aromatics: In the same skillet, melt the butter over medium heat. Add the sliced onions and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
2 Tbsp. unsalted butter, 1 large yellow onion, 3 garlic cloves
Build the sauce: Add the tomato paste to the skillet and stir to coat the onions and garlic. Cook for 1–2 minutes to deepen the flavor. Stir in the tomato sauce, ranch seasoning mix, and au jus gravy mix. Pour in the red wine and beef broth, then whisk in the Worcestershire sauce and Dijon mustard. Let it come to a gentle simmer for 2–3 minutes.
1 Tbsp. tomato paste, 1 8oz. can tomato sauce, 1 packet ranch seasoning mix, 1 packet au jus gravy mix, 1 cup beef broth, 1 cup dry red wine, 1 Tbsp. Worcestershire sauce, 1 Tbsp. dijon mustard
Assemble in the slow cooker: Pour the sauce mixture over the seared roast in the slow cooker. Add the chopped thyme, rosemary, and bay leaves. Nestle in the carrots and celery around the roast.
3-4 sprigs fresh thyme, 2-3 sprigs fresh rosemary, 2 bay leaves, 3-4 large carrots, 3-4 stalks celery
Cook: Cover and cook on Low for 8–10 hours or High for 4–5 hours, or until the roast is fork-tender and the vegetables are fully cooked. (I recommend low and slow)Start Timer
Optional to thicken gravy: Pour the liquid from the slow cooker through a fine mesh strainer into a saucepan. Heat over medium-high heat. Whisk 2 tbsp cornstarch with 2-3 Tbsp water in a small dish, then whisk into the saucepan. Bring to a simmer, stirring constantly, until the gravy has thickened. Pour over the pot roast. Yum!!
Finish and Serve: Discard the bay leaves. Taste and adjust seasoning with additional salt or pepper, if needed. Garnish with freshly chopped parsley before serving over mashed potatoes or buttered noodles. Enjoy!!
Fresh parsley, For serving: mashed potatoes or butter noodles, Pinch of chili flakes

Notes

Optional: If not serving with noodles or mashed potatoes, feel free to add in 2- 2 1/2 lb small Yukon gold potatoes and add in with the carrots and celery.

Store pot roast in an airtight container in the fridge for up to 4 days.

Nutrition