Slow Cooked Pot Roast (Printable)
Tender beef chuck roast braised slowly with carrots, celery, potatoes, and fragrant herbs for a hearty dish.
# What You'll Need:
→ Beef
01 - 3 lbs beef chuck roast, trimmed
→ Vegetables
02 - 4 large carrots, peeled and cut into 2-inch pieces
03 - 3 celery stalks, cut into 2-inch pieces
04 - 1 large yellow onion, cut into wedges
05 - 1.5 lbs baby potatoes, halved
→ Flavorings
06 - 4 cloves garlic, minced
07 - 2 tbsp tomato paste
08 - 2 cups gluten-free beef broth
09 - 1 cup dry red wine (optional)
10 - 2 tbsp Worcestershire sauce (gluten-free if needed)
11 - 2 tsp salt
12 - 1 tsp freshly ground black pepper
13 - 2 tsp dried thyme
14 - 2 tsp dried rosemary
15 - 2 bay leaves
→ For Searing
16 - 2 tbsp olive oil
# How To Make:
01 - Pat the beef chuck roast dry and season generously on all sides with salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat and sear the beef roast on all sides until deeply browned, about 3 to 4 minutes per side. Transfer the seared roast to the slow cooker.
03 - Add onion and minced garlic to the same skillet and sauté until softened, approximately 2 minutes. Stir in tomato paste and cook for an additional minute.
04 - Pour in dry red wine, scraping the skillet’s browned bits. Simmer for 2 minutes to slightly reduce the liquid.
05 - Arrange carrots, celery, and halved baby potatoes around the beef in the slow cooker. Pour the skillet mixture evenly over the ingredients.
06 - Pour beef broth into the slow cooker and add Worcestershire sauce, dried thyme, dried rosemary, and bay leaves.
07 - Cover and cook on low heat for 7 to 8 hours until the beef is fork-tender and vegetables are soft.
08 - Remove bay leaves, shred the beef into large pieces, and serve alongside the vegetables and cooking sauce.
# Expert Tips:
01 -
- The beef becomes so tender it falls apart with just a fork, no knife needed.
- Your whole house smells incredible for hours without you lifting a finger.
- One pot does all the work while you go about your day.
02 -
- Skipping the sear means youll miss out on the deep, caramelized flavor that makes this dish taste like more than just boiled meat.
- Lifting the lid to check on things releases all the heat and adds time, so trust the process and leave it alone.
03 -
- Use a roast with visible marbling and a little fat cap, lean cuts will turn dry and stringy no matter how long you cook them.
- Let the finished dish rest for 10 minutes before serving so the juices redistribute and the flavors settle into themselves.