Slow Cooker Pot Roast

Written by on in Dinner, Uncategorized

I never had pot roast growing up. My husband loves pot roast, so I have started to experiment with it. I’ve found you need to use wine to make a good pot roast. Tonight’s pot roast came out amazing. I had to make it in the morning due to church, Girl Scouts, and then a PTA fundraiser. So I started it at 8 AM and it was ready for us when we got back from the event. This is a great simple meal with minimal prep.

Slow Cooker Pot Roast
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Slow Cooker Pot Roast

Recipe by The Cooking LawyerCourse: DinnerCuisine: AmericanDifficulty: Easy
Prep time

10

minutes
Cooking time

8

hours 
Total time

8

hours 

10

minutes

Ingredients

  • 2-3 lbs top round beef roast

  • 3 cups beef broth

  • 187 mL red wine, like cabernet (they make these small bottles that come in a four-pack, which are great for cooking this type of meal)

  • 1 tsp Worchestershire sauce

  • 4 cloves garlic, cut in half

  • 2-3 carrots, cut into two inch pieces

  • 2-3 celery stalks, cut into two inch pieces

  • 4 potatoes, quartered

  • 2 onions, quartered

  • 2 tsp Kosher salt

  • 1 tsp thyme

  • 1 tsp rosemary

  • 1 tsp black pepper

  • 4 oz. tomato paste

  • Pinch of red pepper flakes.

  • 1 TBS corn starch

Directions

  • Mix the seasonings (Kosher salt, black pepper, thyme, and rosemary) together. Season each side of the meat with the seasonings.
  • Sear each side of the meat for 1-2 minutes on each side.
  • While the meat is searing, chop the celery, carrots, onions, and potatoes. Place vegetables in the base of the slow cooker. Season the vegetables with some salt and pepper.
  • Chop the garlic cloves in half.
  • After the meat is seared, place it on top of the vegetables.
  • Add the garlic cloves and pinch of red pepper flakes to the same pan that you seared the meat. Add the red wine so you can deglaze the pan. Use a spatula to get up any of the brown bits as you deglaze the pan. After a minute or two, add the wine and garlic cloves into the slow cooker pouring the wine over the meat to season it.
  • Add broth, Worchestershire sauce, and tomato paste to a large measuring cup and whisk together.
  • Pour over the meat and vegetables making sure you have enough liquid so that the meat is touching the liquid. (Mine was 3/4 of the way submerged in liquid).
  • Cook on low for 8 hours.
  • When you are ready to serve, ladle out 1 cup of the liquid into a sauce pan. Whisk in corn starch.
  • Bring to a boil while whisking and cook for 1-2 minutes. This makes a delicious gravy for your pot roast.
  • Slice up the meat, which will easily fall apart. Serve with gravy and vegetables.

Notes

  • The combination of wine and tomato paste really make the gravy come together.

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