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Melt-in-Your-Mouth Crockpot Pot Roast

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Calories: 480
Ingredients Method Nutrition

Ingredients
  

The Beef & Sear
  • 3 to 4 lbs boneless beef chuck roast, well-marbled
  • 2 tsp kosher salt, plus extra for seasoning
  • 1 tsp freshly cracked black pepper
  • 1 tsp garlic powder
  • 2 tbsp olive oil or high-heat cooking oil
Vegetables & Aromatics
  • 1 large yellow onion, cut into thick wedges
  • 1 lb carrots, peeled and cut into 2-inch chunks
  • 1.5 lbs baby red or gold potatoes, halved
  • 6 cloves garlic, smashed and peeled
  • 3 sprigs fresh rosemary
  • 4 sprigs fresh thyme
Rich Herb Gravy
  • 2 cups low-sodium beef broth (or beef bone broth)
  • 1/2 cup dry red wine (Cabernet Sauvignon or Pinot Noir; or extra broth)
  • 2 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 2 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)

Method
 

Sear the Beef
  1. Pat chuck roast thoroughly dry with paper towels. Season generously on all sides with kosher salt, cracked black pepper, and garlic powder.
  2. Heat olive oil in a large heavy skillet or cast iron pan over medium-high heat until shimmering. Sear roast undisturbed for 4 to 5 minutes per side until a deep, dark golden-brown crust forms. Transfer seared beef to slow cooker.
Deglaze & Slow Cook
  1. Pour red wine into hot skillet to deglaze, scraping up all browned flavor bits from the bottom. Whisk in beef broth, Worcestershire sauce, and tomato paste until smooth.
  2. Arrange onions, carrots, baby potatoes, garlic cloves, rosemary, and thyme around and on top of the beef in the slow cooker. Pour warm skillet broth over everything.
  3. Cover with lid and cook on LOW for 8 to 9 hours (or HIGH for 5 to 6 hours) until the beef is melt-in-your-mouth fork-tender.
Thicken Gravy & Serve
  1. Carefully transfer beef and vegetables to a warm serving platter. Discard herb sprigs. Shred beef into large succulent chunks.
  2. Skim excess fat from the slow cooker cooking juices. Whisk in cornstarch slurry and simmer juices on HIGH for 10 minutes (or in a saucepan on stovetop) until glossy and thickened into a rich gravy.
  3. Ladle savory herb gravy generously over tender beef and vegetables. Garnish with chopped fresh parsley and serve immediately.

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 24gProtein: 42gFat: 22gSaturated Fat: 9gCholesterol: 130mgSodium: 680mgPotassium: 940mgFiber: 4gSugar: 4gVitamin A: 360000IUVitamin C: 13.2mgCalcium: 650mgIron: 0.9mg

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