Slow Cooker Pot Roast Dinner
A classic slow cooker pot roast dinner with tender beef, carrots, potatoes, and onions, cooked low and slow for a comforting and hearty meal.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6
Ingredients
3 pounds beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 cloves garlic, minced
1 cup beef broth
1/4 cup red wine (optional)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
4 large carrots, peeled and cut into 2-inch pieces
1 pound baby potatoes, halved
1 large yellow onion, cut into wedges
2 stalks celery, cut into 2-inch pieces
Instructions
Season the beef chuck roast evenly with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 4-5 minutes on each side until browned. Remove from heat.
Place the minced garlic in the bottom of the slow cooker.
Add the beef broth, red wine (if using), tomato paste, Worcestershire sauce, dried thyme, and dried rosemary to the slow cooker. Stir to combine.
Place the seared roast on top of the garlic and liquid mixture in the slow cooker.
Arrange the carrots, baby potatoes, onion wedges, and celery pieces around the roast in the slow cooker.
Cover and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.
Remove the roast and vegetables from the slow cooker and place on a serving platter.
Optional: Pour the cooking liquid into a saucepan and simmer over medium heat for 10 minutes to reduce and thicken slightly for gravy.
Slice or shred the roast and serve with the cooked vegetables and gravy.