Best Slow-Cooker Pot Roast
Slow-cooked, fall-apart tender beef with vegetables and potatoes
Servings: 4
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.