How long do you cook pot roast?

Cooking time depends on your slow cooker setting. For the most tender Slow Cooker Pot Roast, cook it on low for 8 to 9 hours or high for 5 to 6 hours. The beef is ready when it easily pulls apart with a fork.

What are the ingredients for a 3 ingredient slow cooker pot roast?

A simple 3 ingredient version usually includes a beef chuck roast, beef broth, and onion soup mix. While that version works well, this Slow Cooker Pot Roast recipe delivers much richer flavor by adding fresh vegetables, garlic, herbs, and red wine.

What is the best liquid to cook pot roast in?

Low sodium beef broth creates a rich, savory base. Adding red wine gives the broth even more depth and flavor. However, if you prefer an alcohol free meal, replace the wine with additional beef broth for excellent results.

What is the difference between a roast and pot roast?

A roast refers to any large cut of meat. A pot roast is a roast that cooks slowly with liquid until it becomes tender. In this Slow Cooker Pot Roast, the chuck roast cooks with broth, herbs, and vegetables, creating juicy beef and a flavorful cooking broth.

Slow Cooker Pot Roast | Amazing Easy Family Dinner Recipe

Name: Slow Cooker Pot Roast | Amazing Easy Family Dinner Recipe
Prep time: 10 min
Cook time: 8 h 10 min
Total time: 8 h 20 min
Cuisine: American
Ingredients: 2 tablespoons avocado oil; 3½ pounds beef chuck roast; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 4 cloves garlic, thinly sliced; 1 yellow onion, cut into large chunks; 4 carrots, peeled and cut into 1-inch pieces; 3 celery stalks, cut into 1-inch pieces; 1½ pounds baby potatoes, white or Yukon Gold, quartered; 2 cups low-sodium beef broth; 1 cup red wine; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 2 bay leaves; Optional gravy thickener: 2 tablespoons cornstarch or arrowroot powder mixed with 3 tablespoons water

Description

This Slow Cooker Pot Roast combines tender beef chuck roast, hearty vegetables, fresh herbs, and a rich savory broth. It takes only 10 minutes to prepare, making it easy enough for busy weeknights and comforting enough for Sunday dinner.

Ingredients

Scale

2 tablespoons avocado oil

3½ pounds beef chuck roast

2 teaspoons salt

1 teaspoon freshly ground black pepper

4 cloves garlic, thinly sliced

1 yellow onion, cut into large chunks

4 carrots, peeled and cut into 1-inch pieces

3 celery stalks, cut into 1-inch pieces

1½ pounds baby potatoes, white or Yukon Gold, quartered

2 cups low-sodium beef broth

1 cup red wine

2 sprigs fresh rosemary

2 sprigs fresh thyme

2 bay leaves

Optional gravy thickener: 2 tablespoons cornstarch or arrowroot powder mixed with 3 tablespoons water

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Instructions

1. Heat the avocado oil in a large skillet over medium-high heat.

2. Season the beef chuck roast with the salt and black pepper.

3. Brown the roast well on both sides, about 4 to 5 minutes per side.

4. Transfer the browned roast to a 6 to 7-quart slow cooker.

5. Add the sliced garlic, onion, carrots, celery, potatoes, rosemary, thyme, and bay leaves.

6. Pour the beef broth and red wine into the slow cooker.

7. Cover and cook on low for 8 to 9 hours or on high for 5 to 6 hours, until the beef becomes very tender.

8. Remove and discard the rosemary stems, thyme stems, and bay leaves.

9. Slice or shred the beef with two forks.

10. For thicker gravy, stir the cornstarch or arrowroot slurry into the cooking liquid near the end of cooking until it thickens.

11. Serve the beef and vegetables with the cooking juices or gravy.

Notes

Use beef chuck roast because its marbling and connective tissue create tender, juicy meat during slow cooking.

Searing the roast before slow cooking adds deeper color and richer flavor.

Place the vegetables above the meat to help keep them from becoming overly soft.

Avocado oil works well for searing because of its high smoke point. You may substitute extra-virgin olive oil.

Pinot Noir, Cabernet Sauvignon, or Merlot all work well in this recipe.

For an alcohol-free version, replace the red wine with 1 additional cup of low-sodium beef broth.

When using arrowroot powder, add the slurry only near the end of cooking to prevent clumping and keep the gravy smooth.

Store leftovers in an airtight container in the refrigerator for 4 to 5 days.

Freeze cooled leftovers in a freezer-safe container for up to 3 months.

Reheat the beef gently with some cooking liquid to keep it moist.

Prep Time: 10 minutes
Cook Time: 8 hours 10 minutes
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 685
Sugar: 4 g
Sodium: 1190 mg
Fat: 35 g
Saturated Fat: 14 g
Unsaturated Fat: 22 g
Trans Fat: 2 g
Carbohydrates: 30 g
Fiber: 5 g
Protein: 55 g
Cholesterol: 183 mg