Slow Cooker Pot Roast
Tender beef, potatoes and vegetables cook slowly in a rich red wine and beef broth gravy.
By Cookin' Kitchen
- Total: 8 hours 40 minutes
- Servings: 8 servings
Recipe
Slow Cooker Pot Roast
Tender beef, potatoes and vegetables cook slowly in a rich red wine and beef broth gravy.
Cookin' · https://cookin.club/recipes/slow-cooker-pot-roast
- Prep
- 15 minutes
- Cook
- 8 hours 20 minutes
- Rest
- 5 minutes
- Total
- 8 hours 40 minutes
- Servings
- 8
Ingredients
For 8 servings
Equipment
- Slow cooker
- Skillet
- Paper towels
Instructions
Step 1: Pat the beef dry with paper towels. Sprinkle salt and pepper generously all over.
Step 2: Heat the oil in a skillet over high heat. Brown the beef aggressively all over to form a deep, dark crust; this is essential for the flavor base. This should take about 7 minutes.
Step 3: Transfer the beef to the slow cooker.
Step 4: In the same skillet, add the onion and garlic. Cook for 2 minutes, until the onion is browned.
Step 5: Add the wine and reduce it by half. Transfer it to the slow cooker.
Step 6: Mix the flour with about 1 cup of the broth. The mixture may be lumpy. Pour it into the slow cooker.
Step 7: Add the remaining broth, carrots, celery, rosemary and thyme to the slow cooker.
Step 8: Cover and cook on LOW for 5 hours.
Step 9: Add the potatoes and cook on LOW for 3 hours.
Step 10: Remove the beef. Rest it for 5 minutes, then slice it thickly.
Step 11: Adjust the salt and pepper in the sauce to taste.
Step 12: Serve the beef with the vegetables and plenty of sauce. Bread is also good for mopping up the sauce.
Notes
Brisket also works in this recipe. Blade roast becomes tender, but it is leaner and less juicy than chuck; serve it with plenty of sauce.
For potatoes that hold up to a longer cook, use red potatoes and add them at the beginning. Leftover gravy can be served over potatoes or tossed with pasta.
Nutrition per serving
- Calories
- 615 kcal
- Fat
- 33 g
- Saturated fat
- 13 g
- Carbohydrates
- 23 g
- Sugar
- 2 g
- Fiber
- 4 g
- Protein
- 53 g
- Sodium
- 704 mg
- Cholesterol
- 173 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Slow-cooked chuck roast, potatoes, carrots and celery come together in a rich gravy. Sear the beef well first to build flavor, then let the slow cooker do the rest.
Add the potatoes partway through cooking so they hold their shape. Serve the beef and vegetables with plenty of gravy.
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