Best Slow Cooker Pot Roast Recipe – Tender and Flavorful
The best slow cooker pot roast made with tender chuck roast, carrots, potatoes, and a savory broth with red wine. Easy, comforting, and full of flavor.
Equipment
- 1 slow cooker
Ingredients
- 4 –5 lb chuck roast
- 2 tbsp ghee or olive oil
- Salt & pepper to taste
- 2 onions chopped
- 2 celery stalks chopped
- 4 large carrots cut into chunks
- 6 garlic cloves smashed
- 2 tbsp tomato paste
- 2 tbsp flour
- 1 tsp thyme
- 1 tsp onion powder
- ½ tsp umami seasoning optional
- ½ cup red wine
- ½ cup beef or bone broth
- 1 lb baby gold potatoes
- 2 bay leaves
Toppings & Sides
- Fresh parsley optional
- Dinner rolls sourdough bread, or rice
Instructions
- Prepare the roast: Pat chuck roast dry and season generously with salt and pepper. Cut into 2–3 pieces if needed.
- Sear the beef by heating ghee in a skillet or your slow cooker (if it has sauté mode). Sear the roast on all sides until browned, about 3–4 minutes per side. Transfer to a plate.
- Then add onions and celery to the pot with a pinch of salt and pepper. Sauté for 5–8 minutes until softened. Stir in garlic, tomato paste, thyme, onion powder, and flour. Cook for 1 minute until fragrant.
- Deglaze the pot by pouring in the beef broth and wine. Use a wooden spoon to scrape up all the browned bits from the bottom of the pot. This liquid, along with the onions and garlic, creates the sauce mixture.
- Transfer the seared beef to the slow cooker. Pour the sauce mixture from the pot directly over the beef, making sure the onions and liquid are evenly distributed. Cook on low for 10 hours.
- Remove bay leaves. Transfer beef and vegetables to a platter. Spoon the sauce over the top. Garnish with parsley and serve with bread or rolls.
