Description
This tender, juicy pot roast is slow-cooked with garlic, fresh herbs, and vegetables in a rich, savory gravy. Perfect for a cozy, comforting dinner!
Ingredients
Scale
For the Pot Roast:
- 3–4 lb beef chuck roast
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh)
- 1 teaspoon Italian seasoning
- 1 1/2 cups beef broth
- 1/2 cup red wine (or more broth)
For the Vegetables:
- 4 carrots, peeled and cut into chunks
- 3 potatoes, cut into large chunks
- 1 onion, sliced
- 2 celery stalks, chopped
For the Gravy (Optional):
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
Sear the Roast (Optional, but Recommended):
- Pat the beef dry and season with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat. Sear the roast for 2–3 minutes per side until browned.
- Transfer to the slow cooker.
Slow Cook the Roast:
- Add garlic, Worcestershire sauce, thyme, rosemary, and Italian seasoning to the slow cooker.
- Pour in beef broth and red wine, then add potatoes, carrots, onions, and celery around the roast.
- Cover and cook on LOW for 8–10 hours or HIGH for 4–6 hours, until the meat is tender and falls apart.
Make the Gravy (Optional):
- Remove the roast and vegetables, keeping the liquid in the slow cooker.
- In a small bowl, whisk cornstarch and cold water. Stir into the slow cooker and cook on HIGH for 5 minutes until thickened.
Serve & Enjoy!
- Slice or shred the pot roast and serve with vegetables and gravy. Enjoy with mashed potatoes or crusty bread!
Notes
For extra flavor, add a bay leaf while cooking.
Swap potatoes for parsnips or sweet potatoes for variety.
Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.