Description
A comforting and hearty Slow Cooker Pot Roast featuring a tender chuck roast cooked with seared onions, carrots, potatoes, and fresh herbs in a savory broth enriched with red wine and Worcestershire sauce. This easy Crockpot recipe delivers a flavorful meal perfect for family dinners.
Ingredients
Scale
For the Roast
- 2 cups beef broth, divided
- 2 tablespoons canola oil
- 2 tablespoons unsalted butter (¼ stick)
- 2 medium yellow onions, halved
- 6 carrots, peeled and halved lengthwise
- 1 (3-4 pound) chuck roast, trimmed of excess fat
- 1½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon smoked paprika
- 1 cup red wine
- 1 tablespoon Worcestershire Sauce
- 1 bay leaf
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
For Additional Root Vegetables
- 6 Yukon Gold or yellow potatoes, quartered
- 4 carrots, peeled and cut into 2-inch chunks
- 2 yellow onions, peeled and cut into 1-inch wedges
For Garnish
- Chopped fresh parsley
Instructions
- Prepare the slow cooker: Spray the inside of the crock with nonstick spray and add 1 cup of beef broth. Set the slow cooker to HIGH heat, cover, and allow to heat while prepping the vegetables and beef.
- Sear initial vegetables: Heat a large skillet over medium heat and add canola oil and butter. Add the halved onions and halved carrots, cooking until seared and browned on one side, then turn and sear the other side.
- Transfer vegetables: Move the seared onions and carrots to the slow cooker to form a base layer.
- Season and sear the roast: Generously season the chuck roast with kosher salt, black pepper, and smoked paprika. Place the roast in the hot skillet and brown it on the bottom side for 4-6 minutes until a rich crust forms. Flip and sear the other side similarly. Once browned, set the roast on top of the vegetables in the slow cooker.
- Adjust slow cooker settings: Reduce the slow cooker temperature to LOW.
- Add remaining liquids and herbs: Pour the remaining 1 cup of beef broth, red wine, Worcestershire sauce into the slow cooker. Add the bay leaf, fresh rosemary sprigs, and fresh thyme sprigs. Cover and cook for 4 hours.
- Add additional root vegetables: After 4 hours, add the quartered potatoes, chunked carrots, and onion wedges over the roast. Cover and cook for an additional 4 hours or until the roast and vegetables are fork-tender.
- Remove roast and vegetables: Carefully remove the vegetables from the slow cooker, then remove the roast. Keep both warm in a covered dish set in a warm oven.
- Prepare gravy: Using a hand-blender, puree the remaining vegetables and beef juices inside the slow cooker to make a smooth gravy. Alternatively, use a stand blender, carefully handling hot ingredients.
- Serve: Slice or shred the roast into large chunks. On a deep platter, pour some gravy and place the beef chunks and cooked vegetables on top. Garnish with chopped fresh parsley and serve with the remaining gravy on the side.
Notes
- Trim excess fat from the chuck roast to reduce grease in the final dish.
- For a thicker gravy, you can simmer the pureed juice on stovetop or add a slurry of cornstarch and water.
- If you don’t have red wine, use additional beef broth or grape juice as a substitute.
- Using fresh herbs adds excellent aroma; dried herbs can be substituted but reduce quantity by half.
- Make sure to sear the meat well to develop deep flavor and color before slow cooking.
- If your slow cooker runs hot, check doneness occasionally to prevent overcooking.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 110 mg
