Slow Cooker Pot Roast Recipe

 
15 MINS 

 Low for 8-10 hours or on High for 4-6 hours

Serves 6-8 people

METHOD

1. Peel and chop the potatoes, peel and slice the carrots, and chop the onion.

2. In a large skillet over medium-high heat, heat the vegetable oil. Season the beef chuck roast with salt and black pepper, then sear it on all sides until browned. Dust the roast with flour to help create a rich gravy.

3. Place the seared beef chuck roast in the slow cooker.

4. Add the chopped potatoes, sliced carrots, chopped onion, and minced garlic around the roast.

5. In a bowl, whisk together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, dried thyme, and dried rosemary.

6. Pour the prepared braising liquid over the roast and vegetables in the slow cooker.

7. Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and can be easily shredded with a fork.

8. Carefully remove the roast from the slow cooker and slice or shred it. Arrange the beef slices or shreds on a serving platter, surrounded by the cooked vegetables.

9. If desired, you can use the juices in the slow cooker to make a delicious gravy. Pour the liquid into a saucepan, bring to a simmer, and thicken with a cornstarch slurry if needed.

10. Garnish the pot roast and vegetables with chopped fresh parsley.

HANDY TIP

To enhance the flavor, sear the beef well before placing it in the slow cooker. This helps lock in the juices and adds a rich depth to the final dish.