Slow Cooker Beef Pot Roast (Printable)

Tender beef cooked slowly with carrots, parsnips, potatoes, and herbs in a rich broth.

# What You'll Need:

→ Beef

01 - 3 lbs beef chuck roast, trimmed of excess fat

→ Vegetables

02 - 4 large carrots, peeled and cut into 2-inch pieces
03 - 3 parsnips, peeled and cut into 2-inch pieces
04 - 2 large potatoes, cut into 2-inch chunks
05 - 1 large onion, cut into wedges
06 - 3 celery stalks, cut into 2-inch pieces
07 - 4 garlic cloves, minced

→ Liquids

08 - 1 ½ cups low-sodium beef broth
09 - ½ cup dry red wine (optional, substitute with additional broth)

→ Seasonings

10 - 2 tbsp tomato paste
11 - 2 tbsp Worcestershire sauce
12 - 2 tsp salt
13 - 1 tsp freshly ground black pepper
14 - 1 tsp dried thyme
15 - 1 tsp dried rosemary
16 - 2 bay leaves

→ Finishing

17 - 2 tbsp fresh parsley, chopped

# How To Make:

01 - Pat the beef chuck roast thoroughly dry with paper towels. Generously season all sides with salt and pepper, pressing the seasoning into the meat.
02 - Heat a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, approximately 2-3 minutes per side. Transfer the seared beef to the slow cooker.
03 - Place carrots, parsnips, potatoes, onion wedges, and celery pieces around and beneath the beef in the slow cooker insert.
04 - In a medium bowl, whisk together beef broth, red wine (if using), tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and minced garlic until thoroughly combined.
05 - Pour the seasoned liquid mixture evenly over the beef and vegetables. Tuck bay leaves into the liquid.
06 - Cover with the lid. Cook on LOW setting for 8 hours until beef pulls apart easily with a fork and vegetables are tender.
07 - Discard bay leaves. Transfer roast and vegetables to a serving platter. Skim excess fat from cooking liquid if desired and spoon over the platter. Garnish with fresh chopped parsley.

# Expert Tips:

01 -
  • The beef becomes so tender it practically falls apart at the mere suggestion of a fork
  • Everything cooks in one pot, leaving you with barely any cleanup and an entire day free
02 -
  • Searing the meat first is not optional, it creates those flavor compounds that make the difference between good pot roast and incredible pot roast
  • Dont lift the lid during cooking, every peek adds about 15 minutes to the cooking time
03 -
  • A cornstarch slurry in the last 30 minutes transforms the cooking liquid into velvety gravy
  • Cabernet Sauvignon pairs perfectly if you want to serve wine alongside

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