Slow Cooker Pot Roast

Name: Slow Cooker Pot Roast (Upgraded)
Total time: 6 h 30 min
Yield: 6
Cuisine: American
Ingredients: 3 lbs Chuck Roast; 1 lb Yukon Gold Potatoes-quartered; 1 lb Carrots-chopped; 1 Yellow Onion-quartered; 2 Celery Stalks-chopped; 2 tbsp Worcestershire Sauce; 2 tbsp Tomato Paste; 2 sprigs Fresh Rosemary; 2 sprigs Fresh Thyme; 1 tsp Garlic Powder; 1 tsp Salt; 1/2 tsp Black Pepper; 1 cup Beef Broth; 1 cup Dry Red Wine

⏱6h 30m

👥6

🔥500 cal

Medium

🍽️American

A richer and more flavorful pot roast, enhanced with red wine and fresh herbs. This version builds on the classic recipe with a few simple additions for a more complex taste.

3 lbs Chuck Roast

1 lb Yukon Gold Potatoes-quartered

1 lb Carrots-chopped

1 Yellow Onion-quartered

2 Celery Stalks-chopped

See all 14 ingredients ↓

(0 reviews)

⏱6h 30m

👥6

🔥500 cal

Medium

🍽️American

A richer and more flavorful pot roast, enhanced with red wine and fresh herbs. This version builds on the classic recipe with a few simple additions for a more complex taste.

#comfort food #one-pot meal #beef #slow cooker #red wine

Instructions

Place the Chuck Roast in the slow cooker.
Sprinkle the Roast with the Seasoning ingredients.
Add the Vegetables around the Roast.
Pour the Beef Broth and Red Wine over everything.
Cover and cook on low for 8 hours or on high for 4 hours, or until the roast is fork-tender.
Remove Rosemary and Thyme sprigs before shredding the roast with two forks and serve with the vegetables and cooking liquid.

Ingredients

3 lbs 1.36 kg Chuck Roast
1 lb 450 g Yukon Gold Potatoes-quartered
1 lb 450 g Carrots-chopped
1 1 Yellow Onion-quartered
2 2 Celery Stalks-chopped
2 tbsp 30 mL Worcestershire Sauce
2 tbsp 30 mL Tomato Paste
2 sprigs 2 sprigs Fresh Rosemary
2 sprigs 2 sprigs Fresh Thyme
1 tsp 5 mL Garlic Powder
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black Pepper
1 cup 235 mL Beef Broth
1 cup 235 mL Dry Red Wine

Equipment

Slow Cooker
Fork

Instructions

Place the Chuck Roast in the slow cooker.
Sprinkle the Roast with the Seasoning ingredients.
Add the Vegetables around the Roast.
Pour the Beef Broth and Red Wine over everything.
Cover and cook on low for 8 hours or on high for 4 hours, or until the roast is fork-tender.
Remove Rosemary and Thyme sprigs before shredding the roast with two forks and serve with the vegetables and cooking liquid.

Nutrition per serving

Calories 500

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0 reviews

Slow Cooker Pot Roast

Slow Cooker Pot Roast

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