Slow Cooker Pot Roast

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Slow Cooker Pot Roast with tender vegetables is juicy and flavorful - your entire meal is made right in your crockpot.

Prep Time 10

Cook Time 8

Total Time 8 10

Servings servings

Add your chopped vegetables to the bottom of the crock pot.
1 cup carrots and/or parsnips, 1 large Vidalia onion, 2.5 cups potatoes, 2.5-3 lb chuck roast, 1 clove garlic, 1/4 teaspoon ground cloves, 1/2 teaspoon nutmeg, 1 teaspoon dried thyme, 1/2 teaspoon dried ground ginger
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.
1 teaspoon pepper, 2 TB tomato paste, 1 cup red wine, 1 teaspoon salt
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.
2 cups beef broth
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.

Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.