Slow Cooked Pot Roast Recipe

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, while bouillon cubes are a cost-effective substitute.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice adds sweetness without alcohol, while cooking wine is often less expensive.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener, while flour is a more common pantry item.

Season the beef chuck roast generously with salt and black pepper.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Sear the roast on all sides until browned, about 3-4 minutes per side.

Transfer the roast to a slow cooker and add chopped onions, carrots, and potatoes.

In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds.

Pour in red wine and scrape up any browned bits from the bottom of the skillet.

Add beef broth, Worcestershire sauce, bay leaves, and thyme to the slow cooker.

Pour the wine mixture over the roast and vegetables in the slow cooker.

Cover and cook on low for 8-10 hours, or until the meat is tender.

Once cooked, remove the roast and vegetables from the slow cooker and set aside.

Strain the cooking liquid into a saucepan and bring to a simmer over medium heat.

Mix cornstarch with water to create a slurry and add it to the simmering liquid.

Stir until thickened, about 2-3 minutes, then season to taste with salt and pepper.

Slice the roast and serve with the vegetables and gravy.

Cooking Techniques

Spice Level: