Slow Cooker Beef Pot Roast Recipe
About this recipe
This Slow Cooker Beef Pot Roast is the ultimate comfort food, perfect for chilly days. The recipe features a tender beef chuck roast that is seasoned, seared, and slow-cooked to perfection in a rich, flavorful sauce.
Claudia's take on this classic dish emphasizes the importance of seasoning and searing the meat to lock in flavor, making it a standout choice for any home cook.
Ingredient notes
- The beef chuck roast used is approximately 5.5 lbs (2500g).
- For the sauce, you can substitute red wine with chicken broth if preferred.
Tips from Cooking With Claudia’s video
- Generously season the beef on both sides with spices to ensure it is flavorful throughout.
- Searing the meat before placing it in the slow cooker creates a nice brown crust that adds depth to the dish.
- Sautéing the vegetables before adding them to the slow cooker enhances their flavor, making the overall dish more delicious.
Good to know
- How long does it take to cook the pot roast in the slow cooker?
- The pot roast should be cooked on low for 8 to 10 hours.
- What should I do if I don't want to use red wine in the recipe?
- You can substitute the red wine with extra chicken broth.
No life story here — the video and the recipe are the whole point. All credit to Cooking With Claudia: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Season the beef chuck roast generously on both sides with salt, black pepper, oregano, cumin, chili powder, garlic powder, and onion powder. Pat the seasoning into the meat to ensure it sticks well.
- 2
Set the seasoned meat aside to soak in the flavors while you prepare the vegetables.
- 3
Chop the carrots, onion, and celery into large chunks.
- 4
Heat a cast iron pan over medium-high heat and drizzle in olive oil. Once hot, add the chopped vegetables and season with salt and black pepper. Cook for about 5 minutes until they start to caramelize.
- 5
Add the minced garlic to the pan and sauté for about 30 seconds until fragrant. Transfer the sautéed vegetables to the slow cooker.
- 6
In the same pan, add more oil and heat until very hot. Sear the beef on medium-high heat for 3 minutes on each side until a nice brown crust forms. Remove the meat from the pan and set aside.
- 7
Place the seared meat on top of the sautéed vegetables in the slow cooker.
- 8
In the same pan, add butter and let it melt. Then add flour and cook for about a minute to remove the raw flour taste.
- 9
Pour in red wine (or chicken broth) and mix well, allowing the sauce to cook for about a minute until it thickens.
- 10
Add Worcestershire sauce, tomato paste, and brown sugar to the sauce, mixing everything together and letting it simmer for about a minute.
- 11
Pour the sauce over the meat and vegetables in the slow cooker. Top with bay leaves, fresh thyme, and rosemary.
- 12
Cover the slow cooker and cook on low for 8 to 10 hours.
- 13
Once cooked, remove the herbs and let the pot roast rest for 10 to 15 minutes before serving. Skim off any excess oil from the top.
Heads up — we had to guess a little:
- Estimated the amount of fresh thyme as a handful.
Credit where it’s due: this recipe was transcribed from Cooking With Claudia’s original video on YouTube. Follow them there — it’s their dish.
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