This recipe yields a tender and flavorful Slow Cooker Beef Pot Roast, perfect for a comforting family meal. The beef is slow-cooked with vegetables in a rich, savory broth, resulting in a melt-in-your-mouth dish.
Ingredients:
- 3-4 pound beef chuck roast
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- Salt and pepper to taste
- 1 pound potatoes, quartered (optional)
- Fresh parsley or thyme for garnish (optional)
Instructions:
- Sear the Beef: Season the beef chuck roast generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 2-3 minutes per side. Remove the roast from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Deglaze the Skillet: Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the skillet. Stir in the Worcestershire sauce, tomato paste, bay leaf, thyme, and rosemary.
- Transfer to Slow Cooker: Transfer the vegetable mixture to a slow cooker. Place the seared beef roast in the slow cooker, nestled in the vegetables.
- Cook: Cover and cook on low heat for 8-10 hours, or on high heat for 4-5 hours, until the beef is tender and easily shreds with a fork.
- Add Potatoes (Optional): If using potatoes, add them to the slow cooker during the last 2-3 hours of cooking.
- Shred the Beef: Remove the beef roast from the slow cooker and shred it using two forks.
- Thicken the Gravy (Optional): If you want a thicker gravy, you can thicken it using one of the following methods:
- Cornstarch Slurry: Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir the slurry into the slow cooker and cook on high heat for 10-15 minutes, or until thickened.
- Roux: In a saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook for 1-2 minutes, stirring constantly. Gradually whisk in the liquid from the slow cooker and cook until thickened.
- Serve: Return the shredded beef to the slow cooker with the gravy and potatoes (if using). Stir to combine. Garnish with fresh parsley or thyme, if desired. Serve hot.
Tips and Notes:
- Beef Cut: Chuck roast is the best cut for pot roast as it becomes tender and flavorful after slow cooking.
- Vegetable Variations: You can add other vegetables like mushrooms, turnips, or parsnips to the slow cooker.
- Liquid Variations: You can use all beef broth instead of red wine, or add other liquids like beer or balsamic vinegar for different flavors.
- Make Ahead: You can prepare the vegetables and sear the beef ahead of time and store them in the refrigerator until ready to cook.
- Storage: Store any leftover pot roast in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.