Slow-Cooker Pot Roast Recipe

Ingredients:

For the Roast:

• 3 lbs chuck roast (well-marbled)
• Salt and pepper (to taste)
• 2 tbsp olive oil

Aromatics & Veggies:

• 1 large onion, sliced
• 4 cloves garlic, minced
• 4 large carrots, cut into 2-inch pieces
• 1 lb baby potatoes, halved

Braising Liquid:

• 2 cups  beef  broth
• 1 cup red wine (optional, but recommended)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves

 Gravy Thickener (Optional):

• 2 tbsp cornstarch + 2 tbsp water

Instructions: 

Sear the Roast:

• Season the chuck roast with salt/pepper.
• Heat olive oil in a skillet over medium-high. Sear for 3-4 mins per side until crusted.

Layer in the Slow Cooker:

• Place onion, carrots, and potatoes in slow cooker.
• Set the seared roast atop the veggies.

Add Braising Liquid:

• Sprinkle garlic over the roast.
• Whisk beef broth, wine, tomato paste, Worcestershire, thyme, rosemary, and bay leaves. Pour around roast.

Cook:

• Cover. Low: 8-10 hrs / High: 4-5 hrs until fork-tender (203°F internal).

Optional Gravy:

• Remove roast/veggies; cover.
• Strain liquid into saucepan. Simmer.
• Mix cornstarch and water; whisk into liquid. Boil for 2-3 mins until thickened.

Serve:

• Slice the roast against the grain. Serve with veggies and gravy.