Tender Slow Cooker Pot Roast with Potatoes and Carrots
Slow cooker pot roast is exceptionally tender and juicy, and falls apart when you cut into it as you might expect. But first, brown it in a skillet and seal in the favor for a pot roast that's not only tender, but full-flavored. While it cooks, it forms a savory broth that becomes a rich gravy to serve alongside the roast beef, potatoes and carrots. A complete meal cooked in the Crock Pot.
Equipment
Ingredients
- 4-5 lbs Chuck roast
- 2 tablespoons vegetable oil
- 1 onion (diced)
- 2 stalks celery (chopped)
- 2 tablespoons flour
- 1 tablespoon tomato paste
- 3 cloves garlic (minced)
- 1 teaspoon fresh thyme
- ½ cup red wine
- ½ cup beef broth
- 2 pounds Yukon gold potatoes (small unpeeled)
- 1 pound carrots (peeled and halved into 3-inch strips)
- 2 bay leaves
- 1 tablespoon cornstarch (optional for gravy)
Instructions
- Pat beef dry with paper towels. Generously season with salt and black pepper.
- Heat vegetable oil in a skillet over medium-high heat. When hot, add beef and brown all sides, about 3-4 minutes. Remove to a clean plate.
- Add onion and celery to the skillet. Season with salt and pepper and cook over medium heat until softened and lightly browned, about 6 minutes.
- Stir in flour, tomato paste, garlic, and thyme, and cook for a minute. Slowly whisk in wine and broth until thickened. Transfer to a slow cooker.
- Add roast along with any juices to the slow cooker and arrange potatoes, carrots and bay leaves around it. Cover and cook on low for 8 hours or on high for 6 hours, until beef is tender.
- Remove beef to a cutting board and tent with aluminum foil for 5-10 minutes. Transfer the vegetables to a serving dish.
- Gravy: Strain the broth into a bowl and skim off the fat. Transfer the broth to a saucepan and bring to a light boil. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add to the broth, whisking until it thickens. Serve over beef.
Barbara's Notes + Tips
- You don't have to thicken the gravy, you can just remove the fat and serve the juices over the beef.
Nutrition
Calories: 584kcal | Carbohydrates: 30g | Protein: 47g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 311mg | Potassium: 1514mg | Fiber: 5g | Sugar: 5g | Vitamin A: 9593IU | Vitamin C: 28mg | Calcium: 84mg | Iron: 6mg
