Absolutely! A slow cooker pot roast is classic comfort food—tender, flavorful, and nearly foolproof. Here’s a thorough recipe:
Slow Cooker Pot Roast
Ingredients (serves 4–6):
- 3–4 lb beef chuck roast
- Salt and pepper, to taste
- 2 tbsp olive oil or vegetable oil
- 1 onion, sliced
- 4 cloves garlic, minced
- 4 carrots, cut into 2-inch pieces
- 3–4 potatoes, cut into chunks
- 2 cups beef broth
- 1 cup red wine (optional, can use extra broth)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 2 tbsp cornstarch (optional, for thickening)
Instructions:
- Season and sear: Generously season the roast with salt and pepper. In a large skillet over medium-high heat, heat oil and sear the roast on all sides until browned (about 3–4 minutes per side). This locks in flavor.
- Prepare the slow cooker: Place onions, carrots, and potatoes in the bottom of the slow cooker. Lay the roast on top.
- Add liquids and seasonings: Mix beef broth, red wine (if using), tomato paste, garlic, thyme, rosemary, and bay leaves. Pour over the roast.
- Cook: Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the beef is fork-tender.
- Optional gravy: Remove the roast and veggies. Pour the liquid into a saucepan. Mix 2 tbsp cornstarch with 2–3 tbsp cold water, then whisk into the simmering liquid until thickened.
- Serve: Slice or shred the roast, serve with the vegetables, and drizzle with gravy.
💡 Tips for perfection:
- For extra flavor, add a splash of Worcestershire sauce or a teaspoon of balsamic vinegar to the cooking liquid.
- Don’t skip searing—the Maillard reaction makes the roast taste far richer.
- Leftovers are amazing in sandwiches or tacos.
If you want, I can also give a version with mushrooms and onions caramelized in the slow cooker that makes it feel extra restaurant-style.
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