Slow Cooker Pot Roast
Pot roast that cooks all day — slow cooker pot roast, pot roast with potatoes and carrots, red wine pot roast, pot roast beef stroganoff — for busy weeknights.
★ dinner
dinnerIngredients
- 2-3 pound Chuck Roast
- 5 large Carrots cut into chunks
- 2 stalks Celery chopped
- 4 cloves Minced Garlic
- 3 cups Onion diced
- 2 sprigs Fresh rosemary
- 1.5 pounds Yukon gold potatoes cut into chunks
- 2 cups Beef broth
- to taste Salt & Pepper
- 2 tbsp Olive Oil
- 1 packet Beefy onion soup mix
- 1 packet Au Jus gravy mix
- 1 package Baby Bella mushrooms (optional)
- some Your preferred steak seasoning
Instructions
- 1Preheat cast iron skillet over medium high heat with 1 Tbsp olive oil.
- 2Season chuck roast with salt, pepper, and your preferred steak seasoning and sear all sides and edges until browned (about 4 minutes each side)
- 3Remove seared roast from the pan and add to your crockpot. Add an additional tablespoon of oil to the pan, if needed, and sauté onions and garlic 3-4 minutes before adding in 1 cup of beef broth to deglaze the pan.
- 4Add onion mixture to crockpot over roast with the remaining beef broth, beefy onion soup mix, au jus gravy mix, and celery
- 5Add potatoes and carrots over top and place herb sprigs over the potatoes. Season vegetables with salt and pepper.
- 6Place lid on slow cooker and set a timer for 8 hours on low for fall apart tender. You can also cook on high for 4-5 hours but roast won’t be as tender. Add mushrooms half way through cooking if desired.
- 7Once time is up remove rosemary sprigs and serve.
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Open in Pepper →Chuck Roast Does The Work For You
A chuck roast is a tough cut until you give it time, and a slow cooker gives it time without asking anything of you. You brown it, add the carrots and potatoes, and come back to shredded beef and a pan of gravy.
Cooks on Pepper reach for this collection on mornings when the day already looks long — school pickup, ball practice, a shift that runs late — and they want the house to smell like supper when everybody walks in.
Every recipe here is built on chuck roast: the classic slow cooker pot roast with carrots and celery, one with baby potatoes and carrots, a red wine version, a pot roast beef stroganoff, and one made sans the processed stuff.
Quick Tips
- 1
Brown the roast first
Sear the chuck roast 3 to 4 minutes per side in a hot skillet with a tablespoon of oil before it goes in the cooker. That crust is where the deep flavor comes from.
- 2
Cut vegetables big
Chunk carrots and potatoes into 2-inch pieces so they hold together over 8 hours instead of turning to mush.
- 3
Cook low, not high
Chuck roast needs 8 to 10 hours on low to break down. On high it tightens up and shreds dry.
- 4
Thicken the gravy after
Ladle out a cup of the cooking liquid and whisk in 2 tablespoons of flour or cornstarch slurry, then simmer 5 minutes until it coats a spoon.
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