slow-cooked beef pot roast

Ultimate Slow-Cooker Pot Roast

• Prep time: 15 minutes
• Cook time: 8 hours (Low) or 5–6 hours (High)
• Yields: 6 to 8 servings

Ingredients

• The Roast & Sear:
  • 3 to 4 lb beef chuck roast (well-marbled)
  • 1 tbsp olive oil or avocado oil
  • Salt and freshly ground black pepper (be generous)
  • 1 tsp garlic powder & 1 tsp onion powder
• The Veggies:
  • 3 large carrots, peeled and cut into thick 2-inch chunks
  • 3 medium russet or Yukon Gold potatoes, peeled and quartered
  • 1 large yellow onion, sliced into thick wedges
  • 3 cloves garlic, smashed and minced
• The Braising Liquid & Gravy:
  • 1 cup low-sodium beef broth
  • 1/2 cup dry red wine (like Cabernet Sauvignon or Merlot; or substitute extra beef broth)
  • 1 tbsp Worcestershire sauce
  • 2 sprigs of fresh rosemary and 3 sprigs of fresh thyme
  • 2 tbsp cornstarch mixed with 2 tbsp cold water (optional, to thicken the gravy at the end)

Step-by-Step Instructions

1. Sear for Deep Flavor: Pat the chuck roast completely dry with paper towels and season all sides heavily with salt, pepper, garlic powder, and onion powder. Heat olive oil in a heavy skillet over medium-high heat and sear the roast for 3 to 4 minutes per side until a rich, golden-brown crust forms. Transfer the roast to your slow cooker.
2. Layer the Vegetables: Arrange your chunked carrots, quartered potatoes, and thick onion wedges around and under the roast in the slow cooker. Scatter the smashed garlic cloves throughout.
3. Pour the Braising Liquids: In a small bowl, whisk together the beef broth, red wine, and Worcestershire sauce, then pour the mixture over the roast and vegetables. Drop in your fresh rosemary and thyme sprigs.
4. Low and Slow: Cover and cook on LOW for 8 hours (or HIGH for 5 to 6 hours) until the beef easily pulls apart with a fork and the root vegetables are tender.
5. Thicken the Gravy (Optional): Transfer the tender beef and vegetables to a warm serving platter. Strain the remaining liquid from the slow cooker into a saucepan, bring to a simmer, and whisk in your cornstarch-and-water slurry. Simmer for 3 to 5 minutes until it thickens into a glossy, rich gravy to pour over top!