Ingredients
Equipment
Method
- Pat the beef chuck roast dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.3-4 pounds beef chuck roast, Salt and freshly ground black pepper, to taste
- Heat the olive oil in a large skillet over medium-high heat. Sear the roast for 2-3 minutes per side until deeply browned. This step adds an incredible depth of flavor and a beautiful crust. If skipping this, place the roast directly into the slow cooker.1 tablespoon olive oil, 3-4 pounds beef chuck roast
- In the same skillet (or directly in the slow cooker if not searing), add the chopped onion and cook for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.1 large onion, chopped, 4 cloves garlic, minced
- Toss the chopped carrots and celery with the sautéed onion and garlic.3 carrots, peeled and cut into chunks, 3 celery stalks, cut into chunks, 1 large onion, chopped, 4 cloves garlic, minced
- In a small bowl, whisk together the beef broth, red wine (if using), Worcestershire sauce, dried thyme, and dried rosemary.1 cup beef broth, 1/2 cup dry red wine (optional, can substitute with more beef broth), 2 tablespoons Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon dried rosemary
- Place the seared (or unseared) roast in the bottom of your slow cooker. Arrange the sautéed onions, carrots, and celery around and on top of the roast. Pour the liquid mixture evenly over everything.3-4 pounds beef chuck roast, 1 large onion, chopped, 3 carrots, peeled and cut into chunks, 3 celery stalks, cut into chunks, 1 cup beef broth, 1/2 cup dry red wine (optional, can substitute with more beef broth), 2 tablespoons Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon dried rosemary
- Cover the slow cooker and cook on LOW for 8-10 hours or on HIGH for 4-5 hours, or until the roast is incredibly tender and easily shreds with a fork. The exact time will depend on your slow cooker and the size of your roast.
- Once cooked, carefully remove the roast from the slow cooker and place it on a cutting board. Let it rest for 10-15 minutes before shredding or slicing.3-4 pounds beef chuck roast
- While the roast rests, you can make a thicker gravy. Strain the cooking liquid from the slow cooker into a saucepan, discarding the solids. Bring the liquid to a simmer over medium heat. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Gradually whisk the slurry into the simmering liquid until the gravy thickens to your desired consistency. Season with additional salt and pepper to taste.2 tablespoons cornstarch (for thickening sauce, optional), 2 tablespoons cold water (for cornstarch slurry, optional), Salt and freshly ground black pepper, to taste
- Shred or slice the pot roast and serve it with the vegetables and gravy. This Easy Crock Pot Pot Roast is fantastic served over mashed potatoes, rice, or egg noodles.3-4 pounds beef chuck roast
Notes
Store any leftover Easy Crock Pot Pot Roast in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. To reheat, you can gently warm it in a saucepan over low heat, adding a splash of beef broth or water to help moisten it, or microwave individual portions until heated through. For longer storage, the shredded pot roast and vegetables can be frozen in freezer-safe bags or containers for up to 2-3 months. Allow frozen portions to thaw in the refrigerator overnight before reheating.
