Slow Cooker Pot Roast Dinner
A classic slow cooker pot roast dinner featuring tender beef chuck roast, hearty vegetables, and a rich, savory gravy. Perfect for an easy, comforting meal.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6
Ingredients
3 pounds beef chuck roast, trimmed of excess fat
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
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
4 large carrots, peeled and cut into 2-inch pieces
3 medium russet potatoes, peeled and cut into 2-inch chunks
2 stalks celery, cut into 2-inch pieces
1 large yellow onion, cut into wedges
2 tablespoons cornstarch
2 tablespoons cold water
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 browned roast on top.
In a medium bowl, whisk together beef broth, red wine, tomato paste, Worcestershire sauce, dried thyme, and dried rosemary.
Pour the broth mixture over the roast in the slow cooker. Add the bay leaf.
Arrange carrots, potatoes, celery, and onion around the roast in the slow cooker.
Cover and cook on low for 8 hours, or until the beef is fork-tender.
Once cooking is complete, remove the roast and vegetables from the slow cooker and place on a serving platter. Cover with foil to keep warm.
Remove and discard the bay leaf from the cooking liquid.
In a small bowl, mix cornstarch and cold water until smooth. Stir the cornstarch mixture into the slow cooker liquid.
Turn the slow cooker to high and cook the liquid for 10-15 minutes, stirring occasionally, until the gravy thickens.
Serve the pot roast and vegetables with the thickened gravy poured over the top.