Slow Cooker Pot Roast
Slow Cooker Pot Roast is the epitome of comfort food, effortlessly blending tender beef, rich red wine, and aromatic herbs. This recipe delivers a melt-in-your-mouth meal that will fill your kitchen with irresistible scents.
While the chuck roast takes hours to become perfectly fork-tender, the addition of root vegetables ensures every bite is bursting with flavor. Customize with your favorite vegetables for a dish that suits your tastes.
For a touch of brightness, optional quick-pickled onions add a tangy contrast, elevating this classic comfort dish into something extraordinary. Whether you make it for a weeknight dinner or special occasion, this pot roast is sure to impress.
Slow Cooker Pot Roast Ingredients
A tender chuck roast, slow-cooked to perfection, serves as the heart of this dish, its rich flavor deepened by the slow braising process. The beef’s melt-in-your-mouth texture becomes infused with the aromatic essence of garlic and red wine.
Pearl onions lend a subtle sweetness, complementing the savory beef while the red wine vinegar adds a tangy depth that balances the dish. Fresh herbs like thyme, rosemary, and sage bring an earthy fragrance, infusing the broth with layers of flavor.
Root vegetables such as carrots and parsnips absorb the rich cooking liquid, becoming tender and flavorful, making every bite a comforting experience. Optional pickled onions provide a zesty contrast, adding a refreshing note that elevates the entire meal.
Slow Cooker Pot Roast: Recipe Tips, Serving Suggestions, and FAQ
Recipe Tips
- Searing the Beef
Don’t skip the searing step! Browning the beef on one side builds essential flavor that infuses the entire dish. It’s the Maillard reaction in action, adding a rich depth to the slow-cooked roast. If you’re short on time, you can brown just one side of each chunk—this is enough to enhance the overall taste. - Vegetable Timing
The key to perfectly tender vegetables is adding them later in the cooking process. Since they cook faster than the beef, adding them after 4 hours of slow cooking prevents them from becoming mushy. If you’re away for the day, cut them into large chunks and add them in the morning for a softer texture, but don’t worry, they will still be delicious! - Gravy Thickness
If you prefer a richer, thicker gravy to drizzle over your pot roast, strain the cooking liquid and simmer it with a butter-flour mixture. This simple step will help create a velvety texture that complements the tender beef and vegetables, making your meal feel even more indulgent.
What to Serve with Slow Cooker Pot Roast
- Creamy Mashed Potatoes
The richness of mashed potatoes is the perfect side dish for pot roast. Their smooth, buttery texture soaks up the flavorful gravy, making each bite even more satisfying. For extra indulgence, add a bit of garlic or cream cheese to your mashed potatoes for a luxurious finish. - Roasted Brussels Sprouts
For a lighter, yet hearty side, roasted Brussels sprouts add a crisp contrast to the tender pot roast. Toss them with olive oil, salt, and a touch of balsamic vinegar before roasting to enhance their natural sweetness, which balances out the savory beef. - Fresh Garden Salad
A fresh, vibrant garden salad provides a refreshing contrast to the rich, hearty flavors of the pot roast. Crisp lettuce, cherry tomatoes, and a light vinaigrette will add a pop of color and brightness to your meal, cutting through the richness of the beef and gravy.
FAQ
- Can I use a different cut of beef for this recipe?
While chuck roast is ideal due to its marbling and tenderness, other cuts like brisket or round roast can be used. Just be mindful that cooking times may vary depending on the cut and fat content. - Can I make this recipe without the pickled onions?
Yes, the pickled onions are optional. While they add a tangy contrast that brightens the dish, the pot roast will still be delicious without them. You could also swap them with a fresh herb garnish for added freshness. - How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. If you have extra gravy, store it separately. The pot roast can also be frozen for up to 3 months—just be sure to cool everything before freezing. - Can I make this recipe ahead of time?
Absolutely! In fact, pot roast often tastes better the next day as the flavors continue to meld. You can make it the day before, refrigerate it, and then reheat gently when you’re ready to serve.
Slow Cooker Pot Roast
This classic slow-cooked pot roast, featuring tender beef braised in red wine, garlic, and fresh herbs, offers a rich and flavorful experience that can be easily tailored to personal taste. Add your preferred root vegetables and herbs to make the dish your own. The beef, typically a chuck roast, benefits from a long slow cook of eight or more hours, allowing it to become melt-in-your-mouth tender. However, the vegetables require a shorter cooking time, so they should be added midway through the process. Optional quick-pickled onions provide a vibrant, tangy element that elevates the dish and adds a touch of sophistication.
Ingredients
- For the Pot Roast:
- 4 pounds beef chuck roast cut into 3 chunks
- Kosher salt and black pepper to taste
- 2 tablespoons vegetable oil
- 7 ounces frozen pearl onions or 1 yellow or red onion, peeled and cut into wedges
- 6 garlic cloves smashed and peeled
- 1½ cups dry red wine
- 1 tablespoon red wine vinegar
- 5 fresh woody herb sprigs such as thyme, sage, or rosemary, or 1 teaspoon dried thyme, sage, or rosemary
- 1 to 1½ pounds peeled root vegetables such as carrots and parsnips, cut into 2-inch chunks
- 2 tablespoons unsalted butter at room temperature (optional)
- 2 tablespoons flour optional
- For the Pickled Onions optional:
- 1 cup red wine vinegar
- 2 tablespoons granulated sugar
- 7 ounces frozen pearl onions or 1 yellow or red onion, peeled and thinly sliced
- Kosher salt to taste
Instructions
- Sear the Beef
- Begin by seasoning the beef generously with kosher salt and black pepper. Heat vegetable oil in a large skillet over medium-high heat. Brown each chunk of beef on one side, leaving it undisturbed for about 5 minutes until deeply browned. After searing, transfer the beef chunks to a 6- to 8-quart slow cooker. Repeat with the remaining pieces of beef. While it’s not necessary to brown all sides, this step adds rich flavor to the roast.
- Prepare the Braising Liquid
- In the same skillet, add the pearl onions and garlic. Season lightly with salt and generously with black pepper. Cook, stirring occasionally, until softened, about 3 minutes. Pour in the red wine, red wine vinegar, and ½ cup of water, scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil, then pour it over the beef in the slow cooker. Add the herb sprigs, cover the cooker, and set it to cook on low for 4 hours.
- Pickled Onions (Optional)
- While the roast is cooking, prepare the pickled onions if desired. In a small saucepan, bring the red wine vinegar and sugar to a boil over high heat. Add the pearl onions along with a pinch of kosher salt. Stir until the sugar dissolves and the onions are heated through, about 1 minute. Remove from heat and allow the onions to pickle at room temperature for at least 1 hour. For best results, prepare the pickled onions in advance—up to 5 days ahead—and store them in a sealed container in the refrigerator.
- Add Vegetables and Continue Cooking
- After 4 hours, uncover the slow cooker and flip the beef chunks with tongs. Add the root vegetables, ensuring they are submerged in the liquid. Cover again and cook on low for an additional 4 to 5 hours, or until both the beef and vegetables are very tender. Test the beef with a fork to check for tenderness; it should easily pull apart. If the beef is not yet tender, continue cooking for another 1 to 2 hours. Once ready, remove the beef and vegetables from the slow cooker and transfer them to a serving platter. Break the beef into large chunks and drizzle with some of the cooking liquid. Top with the pickled onions.
- Make Gravy (Optional)
- For a thicker gravy, strain the cooking liquid into a medium pot and bring to a boil over medium-high heat. In a small bowl, combine the butter and flour, kneading them together until uniform. Drop the butter-flour mixture into the boiling liquid, whisking constantly to combine. Let it simmer for about 5 minutes, or until the gravy thickens. Serve the gravy over the pot roast and vegetables, and garnish with the pickled onions. Extra gravy can be served on the side for guests to help themselves.
