What’s more comforting than a warm, juicy pot roast waiting for you at the end of the day? For true comfort food, it’s hard to beat a pot roast full of fall-apart tender beef that’s been cooking all day in a medley of flavors. It nourishes the body and the soul. The meat, vegetables, potatoes, and broth come together in a terrific way to give this dish unmatched richness and flavor.
What’s even better is that this nutritious gluten-free dish is simple to make! After some minor prep, you can basically just leave all the ingredients to cook together—no need for side dishes. As long as you give the pot roast enough time to cook slowly to achieve the tenderness, it will turn out perfect every time with minimal effort. Everyone deserves to enjoy a meal like this!
Scroll down to see how you can make this Slow-Cooker Pot Roast.
Ingredients
- 2.5 lbs Beef chuck roast
- 1/4 cup Olive oil
- 2 cups Carrot
- 2 lbs Baby potatoes
- 2 cups Pearl onions, frozen
- 5 cloves, Garlic
- 1/2 cup Red wine
- 2 Tbsp Tomato paste
- 32 oz Beef broth
- 2 sprigs Rosemary
Instructions
Preheat a thick pan or skillet over medium heat. Put olive oil in the pan and sear the chuck roast on all sides to kickstart the cooking process. Searing the beef on the stove first will enhance the flavor and lock in the moisture. Once the chuck roast is seared, remove it from pan and set it aside.
To the same pan, add pearl onions, carrots cut into bite-sized pieces, and garlic cloves. Cook them for a few minutes, then add red wine to the vegetables. Cook for 3 minutes to let the wine do its work and to burn off some of the alcohol.
Add baby potatoes to the slow cooker with the seared chuck roast. Also add the vegetable-wine mixture, tomato paste, and a couple sprigs of rosemary. Lastly, add the beef broth.
Cook the pot roast for 5 hours on high or 8 hours on low. If you skipped searing the meat, you will need to add 2 hours to the cooking time.
If you like this recipe, you might also like Slow-cooker Beef and Barley Stew with Kale.
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Best Slow-Cooker Pot Roast
Ingredients
- 2.5 lbs Beef chuck roast
- ¼ cup Olive oil
- 2 cups Carrot
- 2 lbs Baby potatoes
- 2 cups Pearl onions frozen
- 5 cloves Garlic
- ½ cup Red wine
- 2 Tbsp Tomato paste
- 32 oz Beef broth
- 2 sprigs Rosemary
Instructions
- Preheat a thick pan or skillet over medium heat. Put olive oil in the pan and sear the chuck roast on all sides to kickstart the cooking process and help lock in the moisture. Once the chuck roast is seared, remove it from pan and set it aside.
- To the same pan, add pearl onions, carrots cut into bite-sized pieces, and garlic cloves. Cook them for a few minutes, then add red wine to the vegetables. Cook for 3 minutes to burn off some of the alcohol.
- Add baby potatoes to the slow cooker with the seared chuck roast. Also add the vegetable wine mixture, tomato paste, and a couple sprigs of rosemary. Lastly, add the beef broth.
- Cook the pot roast for 5 hours on high or 8 hours on low. If you skipped searing the meat, add 2 hours to the cooking time.
Keep working ,great job!