Slow Cooker Beef Pot Roast (Printer-friendly)
Hearty slow-cooked beef with carrots, parsnips, potatoes, and aromatic herbs in a rich broth.
# What You'll Need:
→ Beef
01 - 3 lbs beef chuck roast, trimmed of excess fat
→ Vegetables
02 - 4 large carrots, peeled and cut into 2-inch pieces
03 - 3 parsnips, peeled and cut into 2-inch pieces
04 - 2 large potatoes, cut into 2-inch chunks
05 - 1 large onion, cut into wedges
06 - 3 celery stalks, cut into 2-inch pieces
07 - 4 garlic cloves, minced
→ Liquids
08 - 1 ½ cups low-sodium beef broth
09 - ½ cup dry red wine (may substitute with additional beef broth)
→ Seasonings
10 - 2 tbsp tomato paste
11 - 2 tbsp Worcestershire sauce
12 - 2 tsp salt
13 - 1 tsp freshly ground black pepper
14 - 1 tsp dried thyme
15 - 1 tsp dried rosemary
16 - 2 bay leaves
→ Finishing
17 - 2 tbsp fresh parsley, chopped
# How To Make It:
01 - Pat the beef roast completely dry with paper towels. Season generously on all sides with salt and pepper.
02 - Heat a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, approximately 2-3 minutes per side. Transfer the seared beef to the slow cooker.
03 - Place carrots, parsnips, potatoes, onion, and celery around and beneath the beef in the slow cooker insert.
04 - In a medium bowl, whisk together beef broth, red wine, tomato paste, Worcestershire sauce, thyme, rosemary, and minced garlic until well combined.
05 - Pour the liquid mixture evenly over the beef and vegetables. Tuck bay leaves into the liquid.
06 - Cover and cook on LOW setting for 8 hours, or until beef shreds easily with a fork and vegetables are tender.
07 - Discard bay leaves from the cooking liquid.
08 - Transfer the roast and vegetables to a large serving platter. Skim excess fat from cooking liquid if desired, and spoon some over the meat and vegetables. Garnish with fresh parsley.
# Expert Tips:
01 -
- The slow cooker does all the heavy lifting while you go about your day
- Leftovers somehow taste even better the next night
- One pot means minimal cleanup after dinner
02 -
- Searing the meat first is not optional, it creates those caramelized bits that transform good pot roast into extraordinary pot roast
- Keep the lid closed during cooking to maintain temperature, as every peek adds about 15 minutes to the cooking time
03 -
- Pat the meat extremely dry before searing for the best crust formation
- Let the finished roast rest for 10 minutes before slicing to keep all those juices inside where they belong