Slow Cooker Pot Roast with tender vegetables is juicy and flavorful - your entire meal is made right in your crockpot.
Course Main Course
Cuisine American
Keyword crockpot pot roast, slow cooker pot roast
Prep Time 10minutes
Cook Time 8hours
Total Time 8hours10minutes
Servings 4servings
Calories 682kcal
Author Melissa Williams | Persnickety Plates
Ingredients
1cupcarrots and/or parsnipsdiced
1largeVidalia onion sliced thin
2-2.5cupspotatoescut into 1/2-1" cubes
2.5-3lbchuck roast
1clovegarlicfreshly minced
1/4teaspoonground cloves
1/2teaspoonnutmeg
1teaspoondried thyme
1/2teaspoondried ground ginger
1teaspoonpepper
1teaspoonsalt
2TBtomato paste
1cupred wine
2cupsbeef 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.