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Slow Cooker Pot Roast
Slow Cooker Pot Roast with tender vegetables is juicy and flavorful - your entire meal is made right in your crockpot.
Prep Time
10
minutes
minutes
Cook Time
8
hours
hours
Total Time
8
hours
hours
10
minutes
minutes
Servings
4
servings
Author
Melissa Williams | Persnickety Plates
Ingredients
1
cup
carrots and/or parsnips
diced
1
large
Vidalia onion
sliced thin
2.5
cups
potatoes
cut into 1/2-1" cubes
2.5-3
lb
chuck roast
1
clove
garlic
minced
¼
teaspoon
ground cloves
½
teaspoon
nutmeg
1
teaspoon
dried thyme
½
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.
Nutrition
Serving:
1
g
|
Calories:
682
kcal
|
Carbohydrates:
27
g
|
Protein:
60
g
|
Fat:
33
g
|
Saturated Fat:
15
g
|
Cholesterol:
196
mg
|
Sodium:
1363
mg
|
Potassium:
1798
mg
|
Fiber:
5
g
|
Sugar:
7
g
|
Vitamin A:
5505
IU
|
Vitamin C:
20
mg
|
Calcium:
126
mg
|
Iron:
11
mg