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Slow-Cooked Beef Pot Roast with Carrots and Potatoes

Elina James
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Pot Roast:
  • 3–4 lb (1.4–1.8 kg) beef chuck roast
  • Salt and black pepper, to taste
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup red wine (optional, can replace with additional broth)
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • Vegetables:
  • 4 large carrots, peeled and cut into chunks
  • 4 medium potatoes, peeled and cut into chunks
  • 2 stalks celery, chopped (optional)

Instructions
 

  • Prepare the roast: Season the beef chuck roast generously with salt and black pepper.
  • Sear the meat: Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned (about 3–4 minutes per side). Transfer the roast to the slow cooker.
  • Sauté aromatics: In the same skillet, add chopped onion and garlic. Sauté until softened (about 3–4 minutes). Stir in tomato paste, thyme, and rosemary for 1 minute. Deglaze the pan with red wine (or broth), scraping up any browned bits.
  • Slow cook the roast: Pour the liquid and aromatics over the roast in the slow cooker. Add bay leaves. Cover and cook on low for 8 hours or high for 5–6 hours, until beef is fork-tender.
  • Add vegetables: About 2 hours before the end of cooking (low) or 1 hour (high), add carrots, potatoes, and celery to the slow cooker. Continue cooking until vegetables are tender.
  • Finish and serve: Remove bay leaves. Slice or shred the beef and serve with vegetables. Spoon the rich cooking liquid over the roast and vegetables as a natural gravy.