Slow Cooker Pot Roast

beef chuck roast

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Lean beef has less fat, while pork shoulder is often cheaper.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes are more nutritious, while instant mashed potatoes save time.

Season the beef chuck roast thoroughly with salt and pepper on all sides.

Preheat a Dutch oven and add 3 tablespoons of cooking oil.

Add the seasoned meat to the pot and brown it for a few minutes on all sides until nicely browned.

Remove the meat from the pot and place it into the slow cooker.

In the same pot, sprinkle 2 tablespoons of flour over the remaining oil and whisk in 2 tablespoons of tomato paste.

Cook this mixture for a minute or two, then deglaze with 1/2 cup of red wine.

Stir in 1.5 cups of beef broth and 1 tablespoon of Worcestershire sauce, then pour it around the roast in the slow cooker.

Smash 6 cloves of garlic, remove the peel, and finely mince the garlic, adding it around the roast in the cooking liquid.

Slice 1 large onion and add the slices into the slow cooker.

Cut 3 carrots into 2 to 3 inch pieces and add them to the slow cooker.

Add 1 pound of baby potatoes to the slow cooker, cutting any larger potatoes in half.

Stuff a couple of bay leaves in between the veggies in the slow cooker and sprinkle everything with dried thyme.

Close the lid and cook the pot roast on low heat for 8 to 9 hours or on high heat for 4 to 5 hours.

Once cooking time is up, remove the meat from the slow cooker and pull it apart into bite-sized pieces with forks, or slice it thinly if using a leaner cut.

Serve the meat with potatoes, carrots, and gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary