Classic Slow Cooker Pot Roast

A classic, slow cooker pot roast recipe that gives you a warm, comforting meal without a lot of work!

Course Main Course

Cuisine American

Keyword beef chuck roast, crock pot roast, sunday pot roast

Prep Time 20 minutes

Cook Time 8 hours

Total Time 8 hours 20 minutes

Servings servings

Calories 523kcal

3-4 pounds Beef Chuck Roast
2 tablespoons vegetable oil
1 whole carrot peeled and chopped
2 whole ribs celery chopped
1 whole medium onion chopped
½ cup red wine or beef broth
¼ teaspoon dried thyme
2 cloves garlic chopped
1-2 pounds root vegetables of choice potatoes, carrots, parsnips cut into bite-sized pieces
1 cup beef broth
2 tablespoons flour
salt and pepper

Season roast liberally with salt and pepper and brown over medium-high heat until golden brown on both sides, keep the pan on the heat, remove the roast from the pan and place in slow cooker.
Place chopped carrots, onion, and celery in the hot pan, lower heat to medium and cook until lightly browned on the edges and just barely tender and stir in garlic and thyme.
Add wine or broth to the pan, scraping up any browned bits from the bottom and pour the veggies and liquid over the roast in the slow cooker.
Cover and set the slow cooker to LOW for 7-8 hours.
2 hours before the roast is finished, spoon desired bite-sized root vegetables around the roast, cover and continue to cook until the roast and vegetables are tender.
Remove the meat and vegetables from the slow cooker and pour the cooking juices into a fat separator or measuring cup. Let the juices sit for a few minutes and slowly spoon or pour off the fat from the liquid.
Place 1 cup of the juices in a skillet and bring to a simmer. Cook until they are reduced by about half and stir in beef broth. Gently sprinkle 2 tablespoon of flour over the liquid, whisking vigorously until thickened and no lumps remain. Season with salt and pepper to taste and serve alongside the meat and vegetables.