Slow Cooker Pot Roast

This slow cooker pot roast is a classic comfort food, easy to make, and perfect for any Sunday dinner.

It delivers meltingly tender meat and hearty vegetables, making it a satisfying and flavorful meal.

Ingredients

  • 3 1/2 pounds beef chuck roast
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons avocado oil
  • 4 carrots, peeled and cut into large chunks
  • 3 celery ribs, cut into large chunks
  • 1 1/2 pounds small white potatoes (new, red, or Yukon Gold), quartered
  • 1 onion, cut into large chunks
  • 4 garlic cloves, roughly chopped
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 2 cups beef broth
  • 1 cup red wine (Pinot Noir or similar)
  • 2 tablespoons arrowroot powder (optional, for gravy)
  • 3 tablespoons water (optional, for gravy)
  • 1-2 tablespoons fresh parsley, chopped (for garnish)

Preparation Time

  • Total Time: 8 hours 30 minutes (approximately)
  • Prep Time: 30 minutes
  • Cook Time: 8 hours
  • Servings: 6-8 servings

Step 1: Prepare the Vegetables

Chop the carrots into large chunks.

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Chop the celery into large chunks.

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Quarter the potatoes.

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Cut the onion into large chunks.

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Roughly chop the garlic.

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Step 2: Season and Sear the Chuck Roast

Season the chuck roast generously with salt and pepper on both sides.

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Heat avocado oil in a large cast iron pan over medium-high heat.

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Sear the chuck roast for 4-5 minutes per side, until a good crust forms. Sear the edges if possible.

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Step 3: Assemble the Pot Roast in the Slow Cooker

Transfer the seared chuck roast to the slow cooker.

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Add the garlic, chopped vegetables, thyme, rosemary, and bay leaves on top of the roast.

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Pour in the beef broth and red wine.

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Add the potatoes, spreading them evenly.

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Step 4: Slow Cook the Pot Roast

Cover the slow cooker and cook on low for 8 hours.

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Step 5: Thicken the Broth (Optional)

Remove the herbs (rosemary, thyme, bay leaves) from the slow cooker.

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In a small bowl, whisk together the arrowroot powder and water.

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Add the arrowroot mixture to the slow cooker.

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Step 6: Shred the Meat

Carefully transfer the chuck roast to a cutting board.

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Shred the meat using two forks.

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Step 7: Assemble and Serve

Transfer the shredded meat to a serving platter.

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Remove the vegetables from the slow cooker and add them to the platter.

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Drizzle the juices from the slow cooker over the meat and vegetables. Serve extra juices in a bowl or gravy boat if desired.

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Garnish with fresh parsley.

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