Tender Slow Cooker Pot Roast
This tender slow cooker pot roast is a comforting and flavorful meal, perfect for a hearty dinner. The beef becomes melt-in-your-mouth tender after slow cooking with aromatic vegetables and a rich broth.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6
Ingredients
3 pounds beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 medium carrots, peeled and cut into 2-inch pieces
3 medium celery stalks, cut into 2-inch pieces
1 large yellow onion, cut into wedges
4 cloves garlic, minced
1 cup beef broth
1/2 cup dry red wine
2 tablespoons tomato paste
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
2 tablespoons cornstarch
2 tablespoons cold water
Instructions
Pat the beef chuck roast dry with paper towels. Season all sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 4 minutes per side. Transfer the roast to the slow cooker.
Add carrots, celery, onion, and garlic to the slow cooker, arranging them around the roast.
In a medium bowl, whisk together beef broth, red wine, and tomato paste until combined. Pour the mixture over the roast and vegetables.
Add rosemary, thyme, and bay leaves to 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. Discard rosemary, thyme stems, and bay leaves.
Pour the cooking liquid into a saucepan and bring to a simmer over medium heat.
In a small bowl, mix cornstarch and cold water until smooth. Slowly whisk the cornstarch mixture into the simmering liquid to thicken the sauce. Cook for 2-3 minutes until thickened.
Slice or shred the roast and serve with the cooked vegetables. Spoon the thickened sauce over the top.