Slow Cooker Pot Roast

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This Slow Cooker Pot Roast features a seared chuck roast simmered low and slow in a rich red wine and tomato sauce with baby carrots and potatoes. The long cook time turns the beef fork-tender while the sauce develops deep, savory flavor. Just prep, set, and let your slow cooker do the rest.

Course Dinner

Cuisine American

Keyword beef slow cooker, easy, easy slow cooker recipe, slow cooker pot roast

Prep Time 20

Slow Cooker (on low)* 6

Total Time 6 20

Servings

Calories 645kcal

Author Maike Corbett

Equipment

Ingredients

For the Roast:

3 pound chuck roast
1 teaspoon salt plus more for seasoning
½ teaspoon black pepper plus more for seasoning
1 tablespoon olive oil

For the Sauce:

1 large onion chopped
3 cloves garlic minced
1 cup red wine
1 cup beef broth
1 28-ounce can crushed tomatoes
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
½ teaspoon dried thyme
1 bay leaf

For the Vegetables:

2 cups baby carrots
3 large Russet potatoes cut into 1½ to 2-inch chunks

For Garnish:

fresh parsley chopped

Instructions

Season both sides of the chuck roast generously with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the chuck roast on each side for 2-3 minutes until browned on all sides. Transfer the seared roast to the bottom of the slow cooker.
Using the same skillet over medium heat, add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for about 30 seconds until fragrant.
Pour the red wine into the skillet and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Add the beef broth, crushed tomatoes, tomato paste, Worcestershire sauce, dried thyme, and bay leaf to the skillet. Stir to combine and let the mixture heat for 2 more minutes.
Pour the sauce mixture over the chuck roast in the slow cooker.
Arrange the baby carrots and potato chunks around the roast in the slow cooker.
Cover and cook on low for 6-8 hours, or until the chuck roast is very tender and easily pulls apart with a fork.
Remove the bay leaf. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Transfer the roast to a cutting board and let it rest for 10-15 minutes before slicing or pulling apart. Serve the pot roast with the vegetables and sauce, garnished with fresh chopped parsley.

Notes

SLOW COOKER TIMES

On LOW: 6-8 hours (until fork-tender)
ON HIGH: 4-5 hours (until fork-tender)

Good to know

Wine-free option: Replace the red wine with an additional cup of beef broth and stir in one tablespoon of balsamic vinegar for depth of flavor.
For a thicker sauce: Remove the roast and vegetables from the slow cooker when done. Combine one tablespoon of cornstarch with one tablespoon of cold water, stir until smooth, then stir the slurry into the sauce. Let it thicken for a few minutes before serving.
Potato swap: Yukon Gold potatoes hold their shape better than russets during a long slow cooker cook. If using russet potatoes and you prefer them intact, add them during the last 3-4 hours of cooking.
Spice it up: Add ¼ teaspoon of red pepper flakes when sautéing the onion for a gentle kick of heat.
Vegetable swaps: Parsnips, celery, and mushrooms all work well in place of or in addition to the carrots.

Nutrition