Slow Cooker Beef Pot Roast (Printable version)
Hearty slow-cooked beef with root vegetables simmered in a flavorful broth, perfect for a comforting meal.
# List of ingredients:
→ Beef
01 - 3 lbs beef chuck roast, trimmed of excess fat
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 - 2 large Yukon Gold potatoes, cut into large chunks
07 - 1 large yellow onion, cut into wedges
08 - 3 celery stalks, cut into 2-inch pieces
09 - 4 garlic cloves, smashed
→ Broth and Flavorings
10 - 2 cups beef broth, gluten-free if needed
11 - ½ cup dry red wine, optional (substitute with additional broth if preferred)
12 - 2 tbsp tomato paste
13 - 2 tbsp Worcestershire sauce
14 - 1 tbsp Dijon mustard
15 - 2 sprigs fresh rosemary
16 - 3 sprigs fresh thyme
17 - 2 bay leaves
→ Thickener
18 - 2 tbsp cornstarch
19 - 2 tbsp cold water
# Directions:
01 - Rub the chuck roast evenly with kosher salt and freshly ground black pepper on all sides to enhance flavor during cooking.
02 - Heat a large skillet over medium-high heat. Sear the seasoned roast on all sides until a deep brown crust forms, approximately 3-4 minutes per side. Transfer the seared beef to the slow cooker.
03 - Place the carrots, parsnips, Yukon Gold potatoes, yellow onion wedges, celery pieces, and smashed garlic cloves around and beneath the beef in the slow cooker insert.
04 - In a mixing bowl, whisk together the beef broth, dry red wine (if using), tomato paste, Worcestershire sauce, and Dijon mustard until fully incorporated and smooth.
05 - Pour the broth mixture evenly over the beef and vegetables. Add the fresh rosemary sprigs, thyme sprigs, and bay leaves to the cooker.
06 - Cover the slow cooker with its lid. Cook on LOW setting for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the beef shreds easily with a fork and vegetables are tender.
07 - Transfer the beef roast and cooked vegetables to a serving platter using tongs. Discard the bay leaves and herb stems from the cooking liquid.
08 - Skim any excess fat from the surface of the cooking liquid. Whisk together cornstarch and cold water in a small bowl until smooth, then stir into the slow cooker. Cook on HIGH for 10 to 15 minutes until the sauce reaches desired consistency.
09 - Slice or shred the beef against the grain. Serve portions of meat and vegetables on plates, spooning the thickened sauce generously over each serving.
# Expert Advice:
01 -
- The house will smell incredible all day long, making it impossible not to feel cozy
- Leftovers somehow taste even better, if they last that long
- It's practically foolproof, even on busy weekdays when you need a win
02 -
- Searing isn't strictly necessary, but those browned bits add depth you can't get any other way
- The vegetables will be very soft after 8 hours, which some people prefer, so add delicate ones later if you like more bite
03 -
- Pat the beef completely dry before searing, or it will steam instead of brown
- Let the finished roast rest for 10 minutes before slicing, so the juices redistribute evenly