Slow Cooker Beef Pot Roast (Printable)

Tender slow-cooked beef with hearty root vegetables simmered in savory broth and herbs.

# What You Need:

→ Beef

01 - 3 lbs beef chuck roast, trimmed

→ Vegetables

02 - 4 large carrots, peeled and cut into 2-inch pieces
03 - 3 parsnips, peeled and cut into 2-inch pieces
04 - 2 large potatoes, cut into chunks
05 - 1 large onion, cut into wedges
06 - 3 celery stalks, cut into 2-inch pieces
07 - 4 garlic cloves, minced

→ Liquids

08 - 1 ½ cups low-sodium beef broth
09 - ½ cup dry red wine (optional; substitute with more broth if preferred)

→ Seasonings

10 - 2 tbsp tomato paste
11 - 2 tbsp Worcestershire sauce
12 - 2 tsp salt
13 - 1 tsp freshly ground black pepper
14 - 1 tsp dried thyme
15 - 1 tsp dried rosemary
16 - 2 bay leaves

→ For Finishing (optional)

17 - 2 tbsp fresh parsley, chopped

# How-To:

01 - Pat the beef roast dry with paper towels and season generously with salt and pepper.
02 - In a large skillet over medium-high heat, sear the roast on all sides until browned (about 2-3 minutes per side). Transfer to the slow cooker.
03 - Arrange carrots, parsnips, potatoes, onion, and celery around and under the beef in the slow cooker.
04 - In a bowl, whisk together beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and garlic. Pour over the beef and vegetables. Add bay leaves.
05 - Cover and cook on LOW for 8 hours, or until the beef is fork-tender and the vegetables are soft.
06 - Remove the bay leaves. Transfer the roast and vegetables to a serving platter. Skim excess fat from the cooking liquid and pour some over the meat and vegetables if desired. Garnish with fresh parsley before serving.

# Expert Tips:

01 -
  • The meat becomes impossibly tender after eight hours of gentle cooking, practically melting in your mouth
  • Everything cooks in one pot, meaning minimal cleanup and maximum flavor development
  • The leftovers somehow taste even better the next day, if they last that long
02 -
  • Searing the meat first is absolutely worth the extra 10 minutes it creates a depth of flavor you cannot achieve otherwise
  • Resist the urge to lift the lid during cooking every peek adds precious time to the cooking process
  • The vegetables should be cut into similar sized chunks so they finish cooking at the same rate
03 -
  • Let the roast rest for 10-15 minutes before shredding or slicing, this helps it retain its juices
  • If your sauce is too thin, remove the meat and vegetables, then turn the slow cooker to high and reduce the liquid
  • A heavy pinch of smoked paprika in the seasoning blend adds a lovely subtle smokiness

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