Hearty Slow Cooker Pot Roast: A Comforting Classic

This is my take on this timeless classic, adapted for the busy modern cook using a slow cooker.

Ingredients

• 3-4 lb beef chuck roast
• 2 tbsp olive oil
• 1 large onion, roughly chopped
• 3 carrots, cut into 2-inch pieces
• 3 celery stalks, cut into 2-inch pieces
• 4 garlic cloves, minced
• 1 cup beef broth
• 1/2 cup red wine (optional)
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and freshly ground black pepper to taste
• 2 tbsp cornstarch (for gravy)

Instructions

1. Prep the meat: Pat the beef chuck roast dry with paper towels and season generously with salt and pepper.
2. Sear for flavor: Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until golden brown, about 3-4 minutes per side. Transfer to the slow cooker.
3. Sauté the aromatics: In the same skillet, add onions, carrots, and celery. Cook for 5 minutes until slightly softened. Add garlic and cook for another minute until fragrant.
4. Create the flavor base: Add tomato paste to the vegetables and cook for 1 minute. Pour in the beef broth and wine (if using), scraping up any browned bits from the bottom of the pan.
5. Assemble in the slow cooker: Transfer the vegetable mixture to the slow cooker, pouring it over the roast. Add bay leaves, thyme, and rosemary.
6. Slow cook to perfection: Cover and cook on low for 8-10 hours, or on high for 5-6 hours, until the meat is fork-tender and falling apart.
7. Make the gravy: Remove the roast and vegetables from the slow cooker. Strain the cooking liquid into a saucepan. Mix cornstarch with a little cold water to create a slurry. Bring the liquid to a simmer and whisk in the slurry until the gravy thickens.

Tips for Success

• Choose the right cut: Beef chuck is ideal for slow cooking, as it becomes incredibly tender over time.
• Don’t skip the sear: Browning the meat adds depth of flavor to the final dish.
• Layer flavors: Sautéing the vegetables before adding them to the slow cooker enhances their taste.
• Be patient: The longer you cook, the more tender the meat becomes. Don’t rush the process!

Serving Suggestions

Slice or shred the pot roast and serve it alongside the tender vegetables, drizzled with the rich gravy. This hearty meal pairs beautifully with creamy mashed potatoes, buttered egg noodles, or crusty bread to soak up every last drop of that delicious sauce.