Slow Cooked Pot Roast

Sink into the ultimate comfort food experience with this Slow Cooked Pot Roast, a hearty classic brimming with flavor. Featuring tender, fall-apart beef chuck roast infused with aromatic fresh thyme, rosemary, and a rich tomato and red wine-infused beef broth, this dish is a slow-cooked masterpiece that warms both heart and soul. Savory onions, carrots, celery, and baby potatoes cook alongside the roast, soaking in all the irresistible juices for a side dish that’s just as satisfying as the main event. With minimal prep time and the convenience of a slow cooker, this recipe is perfect for busy weekdays or cozy family dinners. The result? A melt-in-your-mouth pot roast that’s sure to be the centerpiece of any table.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons flour
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 4 medium carrots, cut into 2-inch pieces
• 3 stalks celery stalks, cut into 2-inch pieces
• 1.5 pounds baby potatoes
• 3 cups beef broth
• 1 cup dry red wine (optional)
• 2 tablespoons tomato paste
• 3 sprigs fresh thyme sprigs
• 2 sprigs fresh rosemary sprigs
• 1 piece bay leaf

Directions

Step 1

Season the beef chuck roast generously with kosher salt and black pepper. Coat evenly with flour and pat off excess.

Step 2

Heat olive oil in a large skillet over medium-high heat. Sear the beef roast on all sides until golden brown, about 4-5 minutes per side. Transfer to a slow cooker.

Step 3

In the same skillet, add the diced onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant. Add this mixture to the slow cooker.

Step 4

Arrange carrots, celery, and baby potatoes around the beef in the slow cooker.

Step 5

In a medium bowl, whisk together beef broth, red wine (if using), and tomato paste. Pour the mixture over the beef and vegetables.

Step 6

Tuck the thyme sprigs, rosemary sprigs, and bay leaf into the slow cooker.

Step 7

Cover and cook on low heat for 8 hours or until the beef is fork-tender and the vegetables are fully cooked.

Step 8

Carefully remove the beef from the slow cooker and shred or slice as desired. Discard the bay leaf and herb sprigs.

Step 9

Serve the pot roast with the vegetables and spoon some of the cooking liquid over the top for added flavor. Enjoy!

Nutrition Facts

Serving size	(3424.7g)

Amount per serving	% Daily Value*
Calories	4619.3

Total Fat 302.7g	0%
Saturated Fat 114.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1020.6mg	0%
Sodium 4890.1mg	0%
Total Carbohydrate 173.3g	0%
Dietary Fiber 18.7g	0%
Total Sugars 21.7g
Protein 274.3g	0%

Vitamin D 0IU	0%
Calcium 445.4mg	0%
Iron 46.4mg	0%
Potassium 8372.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.3%

Protein: 24.3%

Carbs: 15.4%