Slow-Cooked Pot Roast: Tender and Flavorful

A tender and flavorful slow-cooked pot roast, infused with rich flavors and accompanied by tender vegetables. Perfect for a hearty family dinner or special occasion!

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Experience the comfort of home-cooked goodness with Slow-Cooked Pot Roast: Tender and Flavorful.

This classic dish features a melt-in-your-mouth roast that's been slow-cooked to perfection, infused with rich flavors and surrounded by tender vegetables. Perfect for family dinners or special occasions, this pot roast is sure to be a crowd-pleaser, offering warmth and satisfaction with every bite.

How to Make Slow-Cooked Pot Roast 👇👇👇

Ingredients

3-4 lbs beef chuck roast
Salt and pepper to taste
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
4 large carrots, peeled and cut into chunks
4 medium potatoes, peeled and cut into chunks
2 celery stalks, chopped
1 cup beef broth
1/2 cup red wine (optional)
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 teaspoons dried thyme
2 teaspoons dried rosemary
2 bay leaves

Instructions

1. Prepare the Beef:

Season the beef chuck roast generously with salt and pepper on all sides.

2. Sear the Roast:

In a large skillet, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Transfer the roast to your slow cooker.

3. Sauté the Vegetables:

In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until softened. Add the tomato paste and cook for another minute.

Deglaze the skillet with the red wine (if using) and scrape up any browned bits from the bottom of the pan.

4. Add to the Slow Cooker:

Pour the onion mixture over the roast in the slow cooker. Add the carrots, potatoes, celery, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.

5. Slow Cook the Roast:

Cover and cook on low for 8-9 hours, or on high for 4-5 hours, until the beef is tender and easily pulls apart with a fork.

6. Serve and Enjoy:

Remove the bay leaves and discard. Shred the beef with a fork and serve the pot roast with the tender vegetables and pan juices.