Slow Cooker Beef Pot Roast (Printable Version)
Hearty beef slow-cooked alongside carrots, potatoes, and aromatic herbs for rich flavor.
# What You Need:
→ Beef
01 - 3 lbs beef chuck roast, trimmed of excess fat
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
→ Vegetables
04 - 4 large carrots, peeled and cut into 2-inch pieces
05 - 3 parsnips, peeled and cut into 2-inch pieces
06 - 2 large Yukon Gold potatoes, cut into large chunks
07 - 1 large yellow onion, cut into wedges
08 - 3 celery stalks, cut into 2-inch pieces
09 - 4 garlic cloves, smashed
→ Broth & Flavorings
10 - 2 cups beef broth
11 - ½ cup dry red wine
12 - 2 tbsp tomato paste
13 - 2 tbsp Worcestershire sauce
14 - 1 tbsp Dijon mustard
15 - 2 sprigs fresh rosemary
16 - 3 sprigs fresh thyme
17 - 2 bay leaves
→ Thickener
18 - 2 tbsp cornstarch
19 - 2 tbsp cold water
# How-To:
01 - Rub the chuck roast evenly with kosher salt and black pepper on all sides.
02 - Heat a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Transfer to the slow cooker.
03 - Place carrots, parsnips, potatoes, onion, celery, and garlic around and beneath the beef in the slow cooker insert.
04 - Whisk together beef broth, red wine, tomato paste, Worcestershire sauce, and Dijon mustard in a bowl until smooth. Pour the mixture evenly over the beef and vegetables.
05 - Tuck rosemary sprigs, thyme sprigs, and bay leaves into the liquid.
06 - Cover and cook on LOW setting for 8–9 hours (or HIGH for 4–5 hours) until beef shreds easily with a fork and vegetables are tender.
07 - Transfer the beef and vegetables to a serving platter. Discard bay leaves and herb stems.
08 - Skim excess fat from the cooking liquid. Whisk cornstarch with cold water until dissolved, then stir into the slow cooker. Cook on HIGH for 10–15 minutes until sauce thickens.
09 - Slice or shred the beef against the grain. Arrange on plates with vegetables and ladle sauce generously over the top.
# Expert Hints:
01 -
- The house smells incredible hours before dinner is even ready
- Leftovers taste even better the next day if they last that long
02 -
- Searing the meat first makes a remarkable difference in flavor depth, but the recipe still works without it
- Too much liquid will dilute the sauce, so resist the urge to add more broth than specified
03 -
- Pat the beef completely dry before seasoning for the best sear
- Let the finished roast rest for 10 minutes before slicing so juices redistribute