Recipe - Classic Slow Cooker Pot Roast

Recipe - Classic Slow Cooker Pot Roast

That chuck roast or sirloin tip roast that is staring at you in your deep freezer from the beef share you just bought, this will help you.

Although my favorite method is the smoked chuck roast, sometimes we don't have the time to commit to managing a smoker or even the desire. This recipe is a classic you set before you leave for work and arrive home with a complete meal. 

Classic Slow Cooker Pot Roast

  • 1 (3 to 3 1/2 pound) boneless chuck roast, excess fat trimmed
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 tablespoons canola oil
  • 1 1/2 cups beef stock
  • 1/2 cup dry red wine
  • 1/4 cup all purpose flour
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 pounds small Yukon gold potatoes
  • 3 large carrots, cut into 3-inch pieces
  • 2 celery ribs, cut into 3-inch pieces
  • 1 medium sweet onion, cut into 1-inch wedges
  • 2 cloves garlic, minced
  • 6 sprigs fresh thyme
  • 1 bay leaf
  • 2 tablespoons chopped fresh parsley leaves


Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Heat canola oil in a large skillet over medium heat. Add beef and cook until evenly browned, about 3-4 minutes per side.

In a medium bowl, whisk together beef broth, wine, flour, tomato paste and Worcestershire; set aside.

Place potatoes, carrots, celery, onion, garlic, thyme and bay leaf into a 6-qt slow cooker. Stir in beef broth mixture; season with salt and pepper, to taste. Top with beef.

Cover and cook on low heat for 7-8 hours, or until meat is fork-tender.

Remove beef, potatoes, carrots, celery and onion from the slow cooker; shred beef, using two forks. Cover with aluminum foil.

Strain cooking juices through a fine-mesh sieve into a small saucepan over medium heat; discard solids. Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer, whisking constantly, until desired thickness, about 5-10 minutes. Season with salt and pepper, to taste.

Serve beef, potatoes, carrots, celery and onion with juices immediately, garnished with parsley, if desired.

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