Indulge in the classic comfort of a Slow Cooker Pot Roast, featuring succulent chuck roast, earthy carrots, and creamy baby yellow potatoes, all bathed in a rich, seasoned beef gravy. Optional red wine adds depth, while fresh herbs like rosemary and thyme infuse aroma.
Every time I make this Slow Cooker Pot Roast, it takes me back to my grandmother’s cozy kitchen. As a child, I’d watch in awe as she skillfully combined simple ingredients to create magic in her old crockpot. The aroma of the roast, mingling with herbs and garlic, was a signal of love and comfort. Now, in my own kitchen, recreating this recipe feels like a warm embrace from the past, a delicious tradition passed down through generations.
Why You’ll Love Slow Cooker Pot Roast
- Effortless Elegance: This recipe transforms everyday ingredients into a gourmet meal with minimal effort.
- Flavorful Journey: The slow cooking process allows each flavor to fully develop, creating a symphony of taste.
- Versatile & Forgiving: Whether you’re a kitchen novice or a seasoned chef, this recipe is incredibly forgiving and adaptable to variations.
- Aroma & Ambiance: The delightful aroma that fills your home while cooking is like an invitation to a heartwarming meal.
Crafting the perfect Slow Cooker Pot Roast starts with quality ingredients.
- Chuck Roast: The star of the dish, its marbling ensures tenderness.
- Fresh Herbs: Rosemary and thyme infuse earthy and aromatic tones.
- Vegetables: Carrots and baby potatoes add texture and heartiness.
- Wine Option: Red wine elevates the gravy’s richness (but is optional).
- Cornstarch: The key to a perfectly thickened gravy.
How To Make Slow Cooker Pot Roast
Making this Slow Cooker Pot Roast is a journey of flavors and textures.
- Season & Sear the Roast: Enhances the meat’s flavor and locks in juices.
- Saute Onions & Garlic: Foundation for a flavorful base.
- Deglaze & Add Herbs: Building layers of flavor with broth, wine, and herbs.
- Slow Cook with Vegetables: Infusing the meat and vegetables with rich flavors.
- Final Thickening & Serving: Creating a velvety gravy to accompany the tender roast and vegetables.
This Slow Cooker Pot Roast is as practical as it is delicious. Once cooled, it can be stored in the refrigerator for up to 4 days, with flavors deepening over time. For longer storage, freeze portions in airtight containers for up to 3 months. Reheating is simple – gently warm in a saucepan or microwave, adding a splash of broth if needed to keep it moist.
Variations & Substitutions
Personalize this pot roast to suit your tastes or pantry availability.
- Meat Variations: Substitute chuck roast with brisket or round roast for a different texture.
- Wine Alternatives: Use beef stock, juice, or water instead of red wine.
- Herb Options: Dried herbs can replace fresh ones, though fresh is recommended for a more vibrant flavor.
- Vegetable Swaps: Root vegetables like parsnips or sweet potatoes make great alternatives or additions.
- Gluten-Free Adaptation: Replace cornstarch with a gluten-free thickener for a gluten-free version.
Slow Cooker Pot Roast
- Kosher Salt to taste
- Freshly Ground Black Pepper to taste
- 3 Pounds of Chuck Roast
- 2 Tablespoons of Olive Oil
- 1 to 2 Onions Quartered
- 4 Cloves of Garlic Coarsely Chopped
- 2 Cups of Beef Broth
- ½ Cup of Dry Red Wine Optional; refer to notes
- 2 Teaspoons of Worcestershire Sauce
- 1 Tablespoon of Fresh Rosemary Chopped
- 1 Tablespoon of Fresh Thyme Chopped
- 2 Bay Leaves
- 4 Large Carrots Cut into 2-Inch Chunks
- 2 Pounds of Baby Yellow Potatoes
- 2 Tablespoons of Cornstarch
- 1/4 Cup of Water
- Preparation of Chuck Roast: Season both sides of the chuck roast generously with kosher salt and freshly ground black pepper. In a large skillet, heat two tablespoons of olive oil over medium-high heat. Once the oil is hot, add the chuck roast and sear it on both sides until a brown crust forms. Upon completion, transfer the seared roast to the slow cooker.
- Cooking of Onions and Garlic: Utilize the same skillet and reduce the heat to medium. Add the quartered onions and sauté them until they are browned on the edges. Subsequently, reduce the heat to low, add the coarsely chopped garlic, and cook for an additional minute, ensuring constant stirring to prevent burning.
- Creating the Cooking Liquid: Pour in the beef broth into the skillet. If opting to use dry red wine, add it at this stage along with the Worcestershire sauce, chopped rosemary, thyme, and bay leaves. Stir the mixture well, ensuring the incorporation of all ingredients.
- Initial Cooking Phase: Transfer the liquid mixture from the skillet to the slow cooker containing the chuck roast. Set the slow cooker to high and cook for 2 hours.
- Adding Vegetables: After the initial 2 hours, add the carrots and baby yellow potatoes to the slow cooker. Continue cooking on high for an additional 2 to 3 hours, or until the vegetables and roast are tender.
- Finalizing the Dish: Carefully remove the chuck roast and vegetables from the slow cooker and place them on a cutting board, covering them loosely with aluminum foil. In a small bowl, whisk together the cornstarch and water until smooth. Gradually whisk this mixture into the liquid in the slow cooker. Cover and cook on high for an additional 10 minutes to thicken the gravy.
- Serving: Slice the chuck roast against the grain and serve alongside the cooked vegetables. Pour the thickened gravy over the meat and vegetables as desired.