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.

Chop the celery into large chunks.

Quarter the potatoes.

Cut the onion into large chunks.

Roughly chop the garlic.

Step 2: Season and Sear the Chuck Roast

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

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

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

Step 3: Assemble the Pot Roast in the Slow Cooker

Transfer the seared chuck roast to the slow cooker.

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

Pour in the beef broth and red wine.

Add the potatoes, spreading them evenly.

Step 4: Slow Cook the Pot Roast

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

Step 5: Thicken the Broth (Optional)

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

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

Add the arrowroot mixture to the slow cooker.

Step 6: Shred the Meat

Carefully transfer the chuck roast to a cutting board.

Shred the meat using two forks.

Step 7: Assemble and Serve

Transfer the shredded meat to a serving platter.

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

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

Garnish with fresh parsley.