Minimal effort yet maximum flavor payoff, this easy slow cooker pot roast makes incredibly tender beef and vegetables in the aromatic braising broth for an ultimate comfort food dinner. Toss in the morning for a hot meal ready at dinner with hours of tempting aromas in between.
Ingredients
- ▢ 4 lbs chuck roast
- ▢ Salt and pepper
- ▢ 1 tbsp oil
- ▢ 2 Onions chopped
- ▢ 2 Carrots chopped
- ▢ 4 garlic cloves minced
- ▢ ½ cup Red wine
- ▢ 2 cups Beef broth
- ▢ 4-5 sprigs fresh Thyme
- ▢ 1 tsp cornstarch
Instructions
Sear the Roast
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Start by removing the chuck roast from the package and patting dry with paper towels.4 lbs chuck roast
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Tie the chuck roast along the edge with butchers twine to help the roast maintain an even shape while cooking.
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Liberally season all sides with salt.Salt and pepper
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Preheat your slow cooker to the sear setting or use a large skillet over medium-high heat.
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Add oil to the bottom of the pan and sear the chuck roast until brown, 5 to 7 minutes a side.1 tbsp oil
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Transfer the beef to a platter.
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Add the onions and carrots to the pot and sauté for 5-7 minutes until just softened.2 Onions, 2 Carrots
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Add the minced garlic and cook for 30 seconds longer.4 garlic cloves
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Deglaze the pan by pouring in a little of the red wine to break up the browned bits stuck to the bottom of the crockpot with a wooden spoon.½ cup Red wine
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Add in the remaining red wine.
Slow Cook the Pot Roast
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Nestle the seared beef back into the slow cooker atop the veggies.
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Add in the fresh thyme and pour in the beef broth.2 cups Beef broth, 4-5 sprigs fresh Thyme
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Cover the slow cooker and set it to cook on high for 5-7 hours or low for 6-9 hours, until the chuck roast becomes fork tender.
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Then, carefully remove the roast from the slow cooker and let it rest for 15 minutes.
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Remove the butchers twine.
Make the gravy
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Strain the cooking liquid into a small saucepan, making sure to save the veggies but discard the herbs.
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Create a slurry by mixing cornstarch with a teaspoon of water in a small bowl.1 tsp cornstarch
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Gradually incorporate the slurry into the cooking liquid, bringing it to a boil while stirring occasionally.
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Let the gravy simmer for about 10 minutes until it thickens to a smooth consistency.
Serve
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Finally, serve the roast with the veggies.
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Spoon the gravy over top, sprinkle with freshly minced parsley and a sprinkle of salt and pepper to taste.
Nutrition
Serving: 1serving | Calories: 615kcal | Carbohydrates: 7g | Protein: 60g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 559mg | Potassium: 1203mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3469IU | Vitamin C: 6mg | Calcium: 79mg | Iron: 7mg