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Slow Cooker Pot Roast

Comfort food at its finest, this slow cooker pot roast with carrots and potatoes is a perfect weeknight dinner for busy families.  Just 10 minutes of prep in the morning, the roast simmers in a red wine beef broth in the crockpot all day and you have dinner ready when you get home.   Fork-tender beef, perfectly cooked potatoes, carrots, celery, and onions ready to be devoured with very little hands-on work!
Course Main Course
Cuisine American
Keyword Slow Cooker Pot Roast
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8 servings
Calories
Author Eva Fry

Ingredients

  • 3 lb. Boneless Chuck Roast
  • 1 tablespoon olive oil
  • 1 tablespoon salt divided
  • 1 tablespoon freshly ground black pepper divided
  • 1/2 tablespoon dried oregano divided
  • 1/2 tablespoon garlic powder divided
  • 1/2 cup red wine
  • 4 large carrots chopped into 2-inch long pieces
  • Yukon gold potatoes halved
  • 1 onion chopped into 1-inch pieces
  • 3 celery stalks cut into 2-inch long pieces
  • 6 cloves of garlic smashed
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh or dried rosemary
  • 1 cup beef broth
  • fresh parsley for garnish

Instructions

  • Rub the roast with olive oil on both sides and season generously with salt, pepper, dried oregano and garlic powder.
  • Heat a large skillet to medium-high heat.  Once the skillet is hot, place the roast onto the skillet to sear the beef.  Sear on all sides for about 3-4 minutes on each side until a crust forms (Caramelizes).  Remove the beef roast from the skillet and place it into the slow cooker.
  • Pour the red wine into the skillet to deglaze the pan, using a wooden spoon to scrape up any brown bit of flavor in the pan.  Pour this over the roast in the crockpot.
  • Layer the onions, celery, carrots and potatoes over the roast in the slow cooker.
  • Season the vegetables with salt, pepper, dried oregano, additional garlic powder, fresh thyme, and chopped rosemary.  Pour the beef broth into the slow cooker and top with the lid.
  • Cook on low for 8-10 hours or on high for 6 hours.
  • 45 minutes ot one hour before serving the roast, gently lift the roast out from under the potatoes and place it on top in the crockpot.  This way the potatoes get infused with all the delicious beef broth.
  • Remove the roast from the crockpot and remove any excess fat.  Plate on platter pieces of beef, carrots, potatoes, and celery.
  • Strain the remaining juices in the crockpot and serve over the roast and potatoes to keep it moist.