Crock Pot Pot Roast
A savory, slow-cooked pot roast that envelops your home in comforting aromas, perfect for any gathering or weeknight dinner.
Ingredients
Main Ingredients
- 3 to 4 pounds chuck roast, well-marbled For the most tender result.
- 1 tablespoon salt Generously season roast.
- 1 teaspoon freshly ground black pepper For seasoning.
- 2 tablespoons olive oil For browning; can substitute with avocado oil.
- 1 large onion, quartered Adds sweetness; shallots can be used.
- 4 cloves garlic, smashed Aromatic backbone; substitute garlic powder in a pinch.
- 4 carrots, cut into large chunks Classic roast pairing; can substitute with parsnips.
- 2 stalks celery, sliced Optional for aromatic depth.
- 1 cup beef broth Low-sodium broth can be used.
- 1/2 cup red wine Adds richness; swap with extra broth for alcohol-free.
- 2 tablespoons tomato paste Deepens the gravy flavor.
- 2 sprigs fresh rosemary
- 2 sprigs thyme
- 1 tablespoon Worcestershire sauce Adds umami; substitute with soy sauce for gluten-free.
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water To thicken the gravy at the end; optional.
Instructions
Preparation
- Season the roast generously with salt and pepper on all sides.
- Heat olive oil in a heavy skillet over medium-high heat until shimmering.
- Sear the roast 3 to 4 minutes per side until browned.
- Transfer the roast to the crock pot and add onions, garlic, carrots, and celery around it.
- Pour in beef broth and red wine, stir in tomato paste, Worcestershire sauce, rosemary, thyme, and bay leaf.
Cooking
- Cover and cook on low for 8 hours, or on high for 4 to 5 hours.
- Once the roast is fork-tender, remove the meat and veggies to a platter and tent with foil to keep warm.
- Skim fat from the liquid, then stir in the cornstarch slurry and cook on high for 10 to 15 minutes to thicken the gravy.
Serving
- Slice or shred the roast against the grain, spoon the glossy gravy over the top, and serve immediately.
Notes
For a festive twist, add pearl onions and a splash of balsamic vinegar in the last hour. Make it a slow Sunday celebration by topping the roast with roasted mushrooms sautéed in butter and thyme.