Crock Pot Pot Roast
A comforting slow-cooked pot roast with deep flavors and tender meat, perfect for family dinners and special occasions.
Ingredients
Main Ingredients
- 3-4 pounds chuck roast Well-marbled for richness; choose a leaner roast for a healthier option.
- 2 tablespoons olive oil For searing; avocado oil works too.
- 1 large onion, sliced Adds sweetness and depth.
- 4 cloves garlic, minced Fragrant and essential.
- 4 carrots, cut into large chunks A classic roast companion.
- 3 stalks celery, cut into thirds Adds aromatic base.
- 1 pound baby potatoes or 3 russets, quartered Absorb the gravy beautifully.
- 2 cups beef broth Low-sodium if controlling sodium.
- 1 cup dry red wine or extra broth Adds acidity and richness.
- 2 tablespoons tomato paste Deepens the savory profile.
- 2 teaspoons Worcestershire sauce Umami boost.
- 2 sprigs fresh rosemary Or 1 teaspoon dried.
- 3 sprigs fresh thyme Or 1 teaspoon dried.
- Salt and freshly cracked black pepper, to taste.
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional) To thicken the gravy at the end.
Instructions
Preparation
- Season the roast generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Sear the roast 3–4 minutes per side until deeply browned. Transfer to the Crock Pot.
- In the same skillet, add onion and cook until translucent; add garlic and cook until fragrant.
- Stir in tomato paste and cook for one minute to remove raw acidity.
Cooking
- Pour in the wine (if using) to deglaze the pan, scraping up all the browned bits.
- Add beef broth and Worcestershire sauce, then pour the mixture over the roast.
- Nestle carrots, celery, and potatoes around the roast. Tuck rosemary and thyme into the liquid.
- Cover and cook on low for 8 hours or on high for 4–5 hours.
Finishing
- When the roast is fork-tender, remove the meat and veggies to a platter.
- For gravy, strain the cooking liquid into a saucepan, bring to a simmer, and whisk in the cornstarch slurry until thickened.
- Slice or shred the roast and spoon gravy over everything.
Notes
Vegetarian twist: substitute beef with large portobello caps and use vegetable broth for a comforting meat-free option. Store leftovers in an airtight container for up to 4 days. Freeze shredded roast and gravy for up to 3 months.