Description
A forgiving, low-and-slow slow cooker beef pot roast that turns tough chuck roast into tender, shreddable meat with rich gravy and vegetables.
Ingredients
Scale
- 3 to 4 pounds Chuck Roast
- 2 tablespoons Vegetable Oil
- 2 large Yellow Onions, quartered
- 4–5 large Carrots, chopped into 1-inch chunks
- 6–8 cloves Garlic, smashed
- 1 cup Beef Broth (low-sodium)
- ½ cup Dry Red Wine (e.g., Cabernet Sauvignon or Merlot)
- 1 tablespoon Worcestershire Sauce
- 2 tablespoons Tomato Paste
- 1 tablespoon Dried Thyme
- 2 teaspoons Dried Rosemary
- 1 teaspoon Dried Oregano
- 1 tablespoon Kosher Salt
- 1 teaspoon Black Pepper
- 2 tablespoons Cornstarch mixed with 2 tablespoons cold water
Instructions
- Pat the chuck roast dry and season generously on all sides with kosher salt and black pepper.
- Heat vegetable oil in a large skillet over medium-high heat. Sear the roast for 2-3 minutes per side until a deep brown crust forms. Remove and set aside.
- Reduce heat to medium. Add tomato paste to the skillet and cook for 1 minute. Add beef broth and red wine, scraping up brown bits from the bottom.
- Place quartered onions and carrot chunks in the bottom of a 6-quart slow cooker. Place the seared roast on top.
- Pour the wine/broth mixture over the meat. Add smashed garlic, dried thyme, rosemary, oregano, and Worcestershire sauce.
- Cover and cook on LOW for 7 to 9 hours until the meat is fork-tender.
- Remove meat and vegetables to a platter. Skim excess fat from the liquid in the slow cooker.
- Whisk cornstarch slurry into the hot liquid. Cook on HIGH for 15-20 minutes until gravy thickens.
- Slice or shred the roast against the grain and serve with the thickened gravy and vegetables.
Notes
Do not skip searing the meat for better flavor. Quarter onions instead of dicing to maintain texture. Use low-sodium broth to control saltiness. Shred meat against the grain for maximum tenderness. Leftovers taste better the next day.
- Prep Time: 15 minutes
- Cook Time: 7 to 9 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/6 of
- Calories: 450
- Fat: 28
- Carbohydrates: 15
- Fiber: 3
- Protein: 35
Keywords: slow cooker pot roast, beef chuck roast, easy dinner, comfort food, slow cooker beef, one pot meal