Description
There’s nothing quite like a tender, flavorful pot roast on a chilly evening, and this slow cooker version makes that dream incredibly easy to achieve. This recipe delivers melt-in-your-mouth beef infused with rich, savory notes, all cooked low and slow to perfection. It’s the ultimate comfort food that fills your home with an irresistible aroma.
Ingredients
1 (3 to 4-pound) beef chuck roast
1 tablespoon kosher salt
1 teaspoon freshly cracked black pepper
2 tablespoons olive oil or vegetable oil
1 large yellow onion, roughly chopped
4 cloves garlic, smashed
1 pound baby carrots
1.5 pounds Yukon gold potatoes, halved
2 cups rich beef broth (substitute for red wine)
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
3 sprigs fresh thyme (or 1 tsp dried)
2 sprigs fresh rosemary (or 1 tsp dried)
Instructions
Season the beef chuck roast well on all sides with salt and pepper.
Heat oil in a skillet over high heat until shimmering. Sear the roast for 3 to 4 minutes per side until deeply browned.
Place the seared roast into your slow cooker insert.
In the same skillet, whisk together beef broth, tomato paste, and balsamic vinegar, scraping up browned bits. Pour this over the roast.
Arrange chopped onion, smashed garlic, carrots, and potatoes around and on top of the beef.
Tuck thyme and rosemary sprigs into the liquid.
Cover the slow cooker and cook on LOW for 8 to 9 hours, or HIGH for 5 to 6 hours, until the beef is very tender.
Remove the roast to a board and shred it into large chunks using two forks, discarding excess fat.
Use a slotted spoon to transfer vegetables to a serving platter with the beef.
Skim excess fat from the slow cooker juices, then ladle the au jus over the meat and vegetables before serving.
- Prep Time: 30 minutes
- Cook Time: 8 hours on Low or 4 hours on High
- Category: Main Course
- Cuisine: American