Slow Cooker Pot Roast
This Slow Cooker Pot Roast is the ultimate comfort food. Made with tender beef chuck roast, hearty vegetables, and a rich gravy, it’s a family favorite that practically cooks itself. Perfect for Sunday dinner or any cozy weeknight meal!
Ingredients
- 1 4-pound beef chuck roast
- 2 ½ teaspoons kosher salt divided
- 1 ½ teaspoons freshly ground black pepper divided
- ⅓ cup all-purpose flour plus more for coating
- 3 tablespoons olive oil divided
- 4 medium carrots cut into 2 inch pieces
- 3 stalks celery peeled and cut into 2 inch pieces
- 1 medium onion cut into ½ inch wedges
- 3 cloves garlic mashed
- 3 tablespoons tomato paste
- 1 cup red wine or beef broth as substitute
- 3 cups low sodium beef broth
- 3 bay leaves
- 2 sprigs fresh thyme
- ½ teaspoon ground allspice
- ½ cup parsley leaves chopped, divided
Instructions
- Season the chuck roast with 1 ½ teaspoons salt and 1 teaspoon pepper. Dredge in flour and shake off any excess.
- Heat 2 tablespoons olive oil in a large skillet over medium high heat. Sear the roast on all sides until golden brown, about 8 minutes total. Transfer to a 6-quart slow cooker.
- Add carrots, celery, onion, and garlic to the slow cooker.
- In the same skillet, heat the remaining 1 tablespoon olive oil. Stir in tomato paste and cook until deep red, about 1 minute. Add flour and whisk in red wine. Pour in beef broth, bay leaves, thyme, allspice, ½ teaspoon salt, and a few grinds of pepper. Bring to a simmer and whisk until smooth, about 4 minutes.
- Pour the gravy into the slow cooker over the beef and vegetables. Cover and cook on LOW for 8 hours, until the roast and veggies are tender.
- Remove roast and let rest for 5 minutes before slicing against the grain. Discard thyme stems. Toss vegetables with half the parsley and season as needed. Stir remaining parsley into the gravy.
- Serve sliced roast and vegetables on a platter with gravy spooned on top and extra gravy on the side.