Slow Cooker Pot Roast
This Slow Cooker Pot Roast recipe is the ultimate comfort food, featuring tender beef slow-cooked in a rich, savory broth with vegetables and herbs. Perfect for family dinner nights or special occasions, this high-protein dinner is a great way to enjoy a hearty meal with minimal effort. Serve with mashed potatoes, rice, or crusty bread for a complete, satisfying dish.
Ingredients
- 3-4 lbs chuck roast or beef roast of choice
- 2 tbsp olive oil
- 1 onion chopped
- 4 cloves garlic minced
- 2 cups beef broth
- 1 cup red wine optional, can substitute with more broth
- 2 tbsp tomato paste
- 1 can diced tomatoes 14 oz
- 3-4 carrots chopped
- 2 stalks celery chopped
- 1 tsp dried thyme
- 2 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sear the Beef:
- Pat the beef roast dry and season generously with salt and pepper. Heat olive oil in a pan over medium-high heat. Sear the roast for 3-4 minutes on each side until browned.
- Prepare the Base:
- In the same pan, sauté onions and garlic until soft. Stir in tomato paste and cook for 1 minute. Deglaze with red wine (if using) and simmer for 3 minutes.
- Combine Ingredients in the Slow Cooker:
- Place the seared roast into the slow cooker. Add diced tomatoes, beef broth, carrots, celery, thyme, and rosemary. Pour the wine mixture over the top.
- Cook Low and Slow:
- Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours) until the beef is fork-tender.
- Shred and Serve:
- Remove the roast and shred it into chunks. Return the shredded beef to the slow cooker to soak up the juices.
- Garnish & Serve:
- Garnish with fresh parsley and serve with mashed potatoes, rice, or crusty bread.
Notes
- Searing the beef locks in flavor and creates a richer broth, so don’t skip this step!
- Adding wine gives depth to the sauce, but broth works just as well if you prefer a non-alcoholic option.
- This dish freezes well, making it perfect for meal prep or leftovers.