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This slow cooker pot roast is a traditional American comfort dish featuring tender beef chuck braised with potatoes, mushrooms, and red wine until fall-apart tender. The all-day cooking method delivers deep, savory flavors with minimal hands-on time.
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Combine salt, pepper, and garlic powder. Rub onto all sides of the roast. Set a medium skillet over medium-high heat. Add the oil to the skillet. Once the oil shimmers, add the roast and sear the roast on all sides. This should take about 5 minutes. Transfer the roast to the slow cooker, and nestle thyme, quartered onion and bay leaf around the roast.
Reduce the heat for the skillet to medium. Add the wine, Worcestershire sauce, and garlic cloves to the skillet to deglaze the pan. Cook for about 1 to 2 minutes, just until some of the alcohol cooks off the wine, and you scrape the brown bits off the bottom of the pan. Turn off the burner.
Nestle the mushrooms, carrots, and potatoes around the roast. Pour the wine from the skillet and the beef stock over everything.
Secure the lid, cover and cook on high for 4 to 5 hours or low for 8 to 10 hours.
Ladle 2 cups of the slow cooker liquid into a medium saucepan. Set it over medium-high heat and bring to a boil. Make a slurry by combining 2 tablespoons of cornstarch with 3 tablespoons of water. Whisk the slurry into the boiling liquid. You should see it thicken to the consistency of honey within a minute or so. Once thickened, remove it from heat. Serve up some pot roast and veggies, then top with gravy. Add more salt and pepper to taste.
Enjoy!
Written automatically by CookOS, not by the creator.
Refrigerate in an airtight container for up to 4 days; freeze for up to 3 months. Reheat gently in a 325°F oven or stovetop over medium-low heat.
slow cooker or Crockpot · large heavy-bottomed skillet (for searing)
Written automatically by CookOS, not by the creator.
Yes. Sear the roast, then braise covered in a 325°F oven for 3–4 hours until fork-tender, checking liquid level halfway through.
On low, 8–10 hours; on high, 4–5 hours. A 3-pound roast is done when it shreds easily with a fork.
Yes. Replace the wine with equal parts beef broth or stock for a milder, less tangy flavor.
Waxy or all-purpose potatoes (red, Yukon gold) hold their shape; russets break down but create a thicker braise.
Yes. Season the roast, dice vegetables, and refrigerate overnight. Add to the slow cooker in the morning with liquid.
