Slow Cooker Pot Roast
Slow Cooker Pot Roast with tender vegetables is juicy and flavorful - your entire meal is made right in your crockpot.
Servings 4 servings
Calories 682kcal
Ingredients
- 1 cup carrots and/or parsnips diced
- 1 large Vidalia onion sliced thin
- 2-2.5 cups potatoes cut into 1/2-1" cubes
- 2.5-3 lb chuck roast
- 1 clove garlic freshly minced
- 1/4 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1 teaspoon dried thyme
- 1/2 teaspoon dried ground ginger
- 1 teaspoon pepper
- 1 teaspoon salt
- 2 TB tomato paste
- 1 cup red wine
- 2 cups beef broth
Instructions
- Add your chopped vegetables to the bottom of the crock pot.
- Nestle the roast into the vegetables.
- In a small bowl, make a paste by whisking together 1/2 cup of the red wine and the seasonings. Brush the paste onto the roast.
- Pour in the remainder of the red wine and broth into the crockpot, carefully so as not to rinse any of the paste off the meat.
- Cover and cook on LOW 7-8 hours or HIGH for 4 hours.
- Be sure to check the internal temperature of the meat as well as the tenderness to the vegetables.
- To make a gravy, ladle a cup of the liquid into a small saucepan over medium heat on the stovetop. Add ⅓ cup of flour or your go-to thickener.
- Drizzle the gravy over your meat and vegetables and top with fresh parsley if you're feeling fancy.
Notes
Use at least a 4 quart slow cooker.
I recommend using Yukon Gold or red skin potatoes.
To thicken the gravy, use either flour or cornstarch.
Cook on LOW for 7-8 hours or HIGH for 4 hours.
Nutrition
Serving: 1g | Calories: 682kcal | Carbohydrates: 27g | Protein: 60g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 196mg | Sodium: 1363mg | Potassium: 1798mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5505IU | Vitamin C: 20mg | Calcium: 126mg | Iron: 11mg