Slow Cooker Pot Roast
About this recipe
This Slow Cooker Pot Roast is the epitome of classic comfort food, delivering meltingly tender meat and hearty vegetables in a savory broth. It's incredibly easy to make, especially with the set-it-and-forget-it nature of a slow cooker, making it perfect for any Sunday dinner or holiday feast.
The creator emphasizes the importance of searing the meat before slow cooking, which adds a depth of flavor that elevates this dish. With just a few simple ingredients and some patience, you can create a meal that feels special without the fuss.
Ingredient notes
- You can substitute the chuck roast with brisket or bottom round roast if needed.
- Use waxy potatoes like new potatoes, red potatoes, or Yukon Golds; avoid russet potatoes as they will disintegrate in the slow cooker.
Tips from Downshiftology’s video
- Sear the chuck roast for 4-5 minutes on each side in a hot cast iron pan to develop a good crust and flavor before transferring it to the slow cooker.
- Cut the vegetables into large chunks to prevent them from becoming too soft during the long cooking time in the slow cooker.
Good to know
- How long does the pot roast need to cook in the slow cooker?
- The pot roast needs to cook on low for about 8 hours.
- What type of meat is best for pot roast?
- The best meat for pot roast is beef chuck roast, but brisket and bottom round roast are also good alternatives.
- Can I add more vegetables to the pot roast?
- Yes, you can add more carrots and celery around the pot roast if your slow cooker has room.
- How can I thicken the broth?
- To thicken the broth, you can mix 2 tablespoons of arrowroot powder with 3 tablespoons of water and stir it back into the slow cooker for a few minutes.
No life story here — the video and the recipe are the whole point. All credit to Downshiftology: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Peel and trim the carrots, then cut them into large chunks.
- 2
Slice the celery into large chunks.
- 3
Quarter the small white potatoes, ensuring they are waxy potatoes like new potatoes, red potatoes, or Yukon Golds.
- 4
Cut the onion into large chunks.
- 5
Peel and roughly chop the garlic cloves.
- 6
Season both sides of the chuck roast generously with kosher salt and cracked black pepper.
- 7
Heat a large cast iron pan on medium-high heat and add avocado oil.
- 8
Sear the chuck roast in the pan for about 4-5 minutes on one side until a good crust forms, then flip and sear the other side for another 4-5 minutes.
- 9
Transfer the seared chuck roast to the slow cooker.
- 10
Add the garlic, sliced vegetables, thyme, rosemary, and bay leaves on top of the meat.
- 11
Pour in the beef broth and red wine.
- 12
Spread the potatoes evenly on top, then cover the slow cooker with the lid.
- 13
Cook on low for about 8 hours.
- 14
Once done, remove the herbs and carefully transfer the chuck roast to a cutting board.
- 15
Optionally, to thicken the broth, mix arrowroot powder with water and stir it back into the slow cooker for a few minutes.
- 16
Shred the meat using two forks, keeping the pieces chunky.
- 17
Transfer the meat and vegetables to a serving platter and drizzle with the juices from the slow cooker.
Heads up — we had to guess a little:
- The quantity of garlic cloves was inferred as 4 based on common usage in similar recipes.
Credit where it’s due: this recipe was transcribed from Downshiftology’s original video on YouTube. Follow them there — it’s their dish.
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