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Slow-Cooked Beef Pot Roast

Yields6 ServingsPrep Time20 minsCook Time5 hrsTotal Time5 hrs 20 mins

Slow-Cooked Beef Pot Roast is the epitome of comfort food—a tender, fall-apart beef roast simmered with hearty vegetables like carrots, potatoes, and celery in a savory, flavorful broth. This one-pot meal is perfect for cozy family dinners or special gatherings.

Slow Cooked Beef Pot Roast

For the Pot Roast
 2 kg beef chuck roast
 2 tsp salt
 1 tsp black pepper
 2 tbsp all-purpose flour (for coating)
 2 tbsp olive oil
 1 medium onion (sliced)
 4 cloves garlic (minced)
 1 cup beef broth (low-sodium)
 1 cup red wine (optional; substitute with more broth)
 1 tbsp Worcestershire sauce
 2 tbsp tomato paste
 1 tsp dried thyme (or 4 sprigs fresh thyme)
 2 bay leaves
For the Vegetables
 4 large carrots (peeled and cut into chunks)
 4 medium potatoes (peeled and quartered)
 2 celery stalks (cut into chunks)
 1 tsp salt (for seasoning vegetables)
 ½ tsp black pepper
For Garnish
 Fresh parsley (chopped)
 Fresh thyme (optional)
Prepare the Beef
1

 

  1. Season and Coat:
    • Pat the beef chuck roast dry with paper towels. Season generously with salt and pepper, then lightly coat with all-purpose flour, shaking off any excess.
  2. Sear the Beef:
    • Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the roast on all sides (about 3-4 minutes per side) until golden brown. Transfer the beef to a slow cooker.
Sauté Aromatics
2

 

  1. Cook Onion and Garlic:
    • In the same skillet, reduce the heat to medium and add the sliced onion. Sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute.
  2. Deglaze the Pan:
    • Pour in the red wine and scrape up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes to reduce slightly.
Assemble the Pot Roast
3

 

  1. Combine Liquids:
    • Add the beef broth, Worcestershire sauce, and tomato paste to the skillet. Stir to combine, then pour the mixture over the roast in the slow cooker.
  2. Add Seasonings:
    • Add thyme, bay leaves, and any additional seasonings to the slow cooker.
Add Vegetables
4

 

  1. Layer the Vegetables:
    • Arrange the carrots, potatoes, and celery around the roast. Sprinkle with salt and pepper.
  2. Cover and Cook:
    • Cover the slow cooker with a lid and cook on low for 8-10 hours or high for 5-6 hours, until the beef is fork-tender and the vegetables are cooked through.
Serve
5

 

  1. Plate the Roast:
    • Remove the roast and vegetables from the slow cooker and place on a serving platter.
  2. Make the Gravy (Optional):
    • Skim off excess fat from the cooking liquid. If desired, transfer the liquid to a saucepan and simmer until slightly thickened, adding a slurry of cornstarch and water for a thicker gravy.
  3. Garnish and Serve:
    • Garnish the roast with fresh parsley and thyme. Serve hot with crusty bread or rolls on the side.
Pro Tips
6

 

  • Beef Cut: Chuck roast is ideal for its marbling and tenderness when slow-cooked. Brisket or bottom round can also work.
  • Make It Ahead: This dish tastes even better the next day as the flavors meld. Store leftovers in the fridge for up to 3 days.
  • No Slow Cooker?: Cook in a Dutch oven at 325°F (160°C) for 3-4 hours.

Nutrition Facts

0 servings

Serving size