Slow Cooker Beef Pot Roast (Printer-friendly)
Tender beef chuck slow-cooked alongside carrots, parsnips, and potatoes in savory broth.
# What You'll Need:
→ Beef
01 - 3 lbs boneless beef chuck roast
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
→ Vegetables
04 - 4 large carrots, peeled and cut into 2-inch pieces
05 - 3 parsnips, peeled and cut into 2-inch pieces
06 - 3 medium russet potatoes, peeled and cut into 2-inch chunks
07 - 2 yellow onions, quartered
08 - 3 celery stalks, cut into large pieces
09 - 4 garlic cloves, smashed
→ Broth & Seasonings
10 - 2 cups low-sodium beef broth
11 - 1 cup dry red wine
12 - 2 tbsp tomato paste
13 - 1 tbsp Worcestershire sauce
14 - 2 tsp dried thyme
15 - 2 bay leaves
→ To Finish
16 - 2 tbsp cornstarch
17 - 2 tbsp cold water
18 - Fresh parsley, chopped
# How To Make It:
01 - Pat the beef roast dry with paper towels and season all sides generously with kosher salt and freshly ground black pepper.
02 - Heat a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 2-3 minutes per side. Transfer to the slow cooker.
03 - Place carrots, parsnips, potatoes, onions, celery, and garlic around and beneath the roast in the slow cooker.
04 - Whisk together beef broth, red wine, tomato paste, and Worcestershire sauce in a bowl until smooth. Pour over the meat and vegetables.
05 - Scatter dried thyme and bay leaves over the top of the ingredients.
06 - Cover and cook on low heat for 8 hours, or until beef is fork-tender and vegetables are completely cooked through.
07 - Remove roast and vegetables, cover to keep warm. Strain cooking liquid into a saucepan. Whisk cornstarch and cold water together, then stir into the liquid. Simmer over medium heat until thickened, 2-3 minutes.
08 - Slice the beef roast against the grain. Serve with vegetables and spoon gravy over portions. Garnish with chopped fresh parsley.
# Expert Tips:
01 -
- The house fills with the kind of smell that makes people pause in the doorway and ask whats for dinner hours before its ready
- Almost zero active time means you can go about your day while dinner transforms itself into something magnificent
- Leftovers taste even better the next night, assuming there are any
02 -
- Skip the sear if you are rushed, but the tradeoff in flavor is significant enough that I never do
- The vegetables cook faster than the meat, so cut them large enough that they do not disappear before the beef is tender
- Every slow cooker runs differently, so check at 7 hours the first time you make this
03 -
- Set the slow cooker insert on the counter overnight with the roast to come to room temperature, which helps it cook more evenly
- Layer the vegetables underneath the meat rather than on top to keep them from becoming mushy