Slow Cooker Beef Pot Roast (Printable View)

Slow-cooked beef and root vegetables simmered in a rich, aromatic broth for tender results.

# What You’ll Need:

→ Beef and Seasonings

01 - 3 pounds beef chuck roast, trimmed of excess fat
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper

→ Root Vegetables

04 - 4 large carrots, peeled and cut into 2-inch pieces
05 - 3 parsnips, peeled and cut into 2-inch pieces
06 - 2 large Yukon Gold potatoes, cut into large chunks
07 - 1 large yellow onion, cut into wedges
08 - 3 celery stalks, cut into 2-inch pieces
09 - 4 garlic cloves, smashed

→ Broth and Aromatics

10 - 2 cups beef broth
11 - 1/2 cup dry red wine
12 - 2 tablespoons tomato paste
13 - 2 tablespoons Worcestershire sauce
14 - 1 tablespoon Dijon mustard
15 - 2 sprigs fresh rosemary
16 - 3 sprigs fresh thyme
17 - 2 bay leaves

→ Optional Thickener

18 - 2 tablespoons cornstarch
19 - 2 tablespoons cold water

# Cooking Steps:

01 - Pat the beef chuck roast dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.
02 - Heat a large skillet over medium-high heat until smoking hot. Sear the roast on all sides until deeply browned, approximately 3-4 minutes per side. Transfer the seared beef to the slow cooker.
03 - Arrange the carrots, parsnips, potatoes, onion, celery, and garlic cloves around and beneath the beef in the slow cooker, creating an even layer.
04 - In a medium bowl, whisk together the beef broth, red wine, tomato paste, Worcestershire sauce, and Dijon mustard until smooth and fully combined.
05 - Pour the broth mixture evenly over the beef and vegetables. Tuck the rosemary sprigs, thyme sprigs, and bay leaves into the liquid around the meat.
06 - Cover and cook on LOW setting for 8 to 9 hours, or on HIGH for 4 to 5 hours. The beef is done when it forks apart easily and vegetables are tender.
07 - Carefully transfer the beef and vegetables to a serving platter using a slotted spoon or tongs. Discard the bay leaves and woody herb stems. Tent loosely with foil to keep warm.
08 - Skim excess fat from the cooking liquid. Whisk cornstarch with cold water in a small bowl until smooth, then stir into the hot liquid. Cover and cook on HIGH for 10-15 minutes until thickened.
09 - Slice or shred the beef against the grain. Arrange meat with vegetables on plates and spoon the thickened sauce generously over the top.

# Expert Tips:

01 -
  • The meat becomes so tender you can cut it with a spoon
  • One pot does absolutely everything
  • Makes enough for dinner tonight and tomorrow's lunch
  • Your entire house will smell incredible
02 -
  • Searing the meat first adds layers of flavor you cannot replicate any other way
  • Cutting vegetables into large pieces prevents them from disappearing during long cooking
  • The sauce will taste better the next day, so this is perfect make-ahead food
03 -
  • Trim excess fat from the roast before cooking to avoid an overly greasy sauce
  • Let the beef rest for 10 minutes before slicing so the juices redistribute

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