Slow Cooker Beef Pot Roast Recipe
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
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Slow cooker beef pot roast recipe. Beef chuck roast with vegetables and spices cooked in a slow cooker.
Slow Cooker Beef Pot Roast Recipe (see short version below)
Makes 8 servings
Cooking time: 8 hours and 35 minutes
Ingredients: 4 pounds (1.9 kg) beef chuck roast, salt and freshly ground black pepper, 2 tablespoons (30 ml) olive oil, 1 large yellow onion, 5 garlic cloves, 5 carrots, 3 celery stalks, 1 cup (250 ml) dry red wine, 3 cups (750 ml) low-sodium beef broth, 1/3 cup (80 ml) all-purpose flour, 1 teaspoon (5 ml) dried rosemary leaves, 1½ teaspoons (8 ml) dried thyme leaves, 2 pounds (960 g) potatoes
Instructions: Wash the beef chuck roast under running cold water, then pat it dry with paper towels. Season meat with salt and black pepper generously.
In a large nonstick skillet, heat the olive oil over high heat. Add seasoned beef and cook until nicely browned on all sides, for about 7 minutes. Remove browned meat from the skillet and transfer to 6- quart (6 L) slow cooker.
Peel and dice yellow onion, then peel and smash garlic cloves. Add vegetables to the same skillet. Cook, stirring occasionally until onion is nicely browned, for about 2 minutes.
Pour in dry red wine and continue cooking, stirring constantly, until vegetable mixture has reduced by half. Remove vegetable-wine mixture from the skillet and pour over the cooked beef in the slow cooker.
In a small mixing bowl, combine all-purpose flour and 1 cup (250 ml) of beef broth. Mix well and pour into the slow cooker.
Peel and cut into chunks carrots. Wash and cut celery stalks. Add the remaining 2 cups (500 ml) of the beef broth to the cooker, stir in carrots, celery, rosemary, and thyme. Cover the pot and cook on low-heat setting for 5 hours.
Open the lid and stir in peeled and chunked potatoes. Cover the cooker again and cook on low-heat setting for a further 3 hours.
Turn off the slow cooker and open the lid. Stir beef-vegetable mixture well, then remove from the pot and transfer to serving plates. Season to taste with salt and black pepper. Serve hot.
More Slow Cooker Recipes
Slow Cooker Beef Pot Roast Recipe
- 4 pounds (2 kg) beef chuck roast, washed and pat dry
- salt and black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, peeled and sliced
- 5 garlic cloves, peeled and smashed
- 5 carrots, peeled and chunked
- 3 celery stalks, sliced
- 1 cup (250 ml) dry red wine
- 3 cups (750 ml) beef broth
- 1/3 cup all-purpose flour
- 1 teaspoon dried rosemary
- 1½ teaspoons dried thyme
- 2 pounds (960 g) potatoes, peeled and cubed
Season beef with salt and black pepper.
Heat the olive oil in a skillet over high-heat. Add seasoned meat and brown on all sides for about 7 minutes. Remove browned beef from the skillet and transfer to a slow cooker.
Add sliced onion and smashed garlic to the same skillet. Cook, stirring occasionally, until onion is browned. Pour in the dry red wine and continue cooking, stirring occasionally, until the mixture reduced by half. Remove from the skillet and transfer to the slow cooker.
In a small mixing bowl, combine the flour and beef broth. Mix well, then stir the mixture into the slow cooker.
Add the remaining beef broth, then stir in carrots, celery, rosemary and thyme. Close the slow cooker and cook on low-heat setting for 5 hours.
Open the lid and stir in chunked potatoes. Close the pot again and cook on low-heat setting for a further 3 hours.
Turn off the slow cooker and open the lid. Using tongs, remove cooked beef and transfer to a cutting board. Slice the meat thickly. Divide the sliced meat between 8 serving plates. Top with cooked vegetables, then pour the sauce over. Serve hot.