Tender and delicious pot roast recipe cooked to pull-apart perfection in a slow cooker layered with tender onions in a savory sauce.
- 2 lb Chuck Roast
- 2 cups Red Onion thinly sliced
- 3 Garlic Cloves minced
- 1 tbsp White Wine Vinegar
- 1 tbsp Worcestershire Sauce
- 1/4 cup Tomato Sauce
- 1 cup Beef Broth
- 1 tsp Salt
- 1 tsp Black Pepper
- 1/2 tsp Fresh Thyme chopped, or 1/4 tsp dried
- 2 tsp Fresh Parsley chopped
- 1-2 tbsp All-Purpose Flour or cornstarch
1In a small bowl, whisk together tomato sauce, beef broth, minced garlic, thyme, worcestershire sauce and white wine vinegar.
2Trim any excess fat off of your chuck roast. Salt and pepper all sides of the roast.
3In the bottom of your slow cooker, add half of the sliced red onions. Pour half the sauce over the onions. Place chuck roast on top of the onions and evenly sprinkle remaining onions on top. Pour remaining sauce on top.
4Cover and cook on high for 4 hours or on low for 7 hours. When ready, roast will be fork tender.
5To make gravy for the pot roast: Use 1 tablespoon of cornstarch or all-purpose flour per 1 cup of sauce from the slow cooker. Heat over low heat stirring frequently until sauce lightly thickens.
6Serve pot roast with gravy over a bed of mashed potatoes with a sprinkle of fresh parsley(optional). Enjoy!
**Recipe notes: Pro Tip! PRIOR TO MAKING GRAVY – IF YOUR SAUCE/BROTH TURNS OUT GREASY AFTER COOKING(as chuck roast is a very fatty cut of meat), separate sauce from pot roast and pour into a tall clear container. Place in the fridge to allow the grease to float to the top of the container. It will lightly harden when separating from broth making it easier to separate. Then, scoop or ladle out the grease. Now, you have a nice grease-free broth to make your gravy with.