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Slow Cooker Pot Roast


25 mins


6 - 8 hrs


8 servings


8 hrs 25 mins

This pot roast with vegetables is tender and easy to make in a slow cooker! Great for a cold winter day!


1 (2 to 3 pound) boneless chuck roast, trim excess fat

Salt and black pepper, to taste

1 1/2 tablespoons canola oil

3 cups beef broth

1/2 cup dry red wine

2 pounds small fingerling potatoes

3 to 4 large carrots, cut into 3-inch sections

3 celery ribs, cut into 3-inch sections

1 medium onion, cut into 1-inch wedges

3 cloves garlic, minced

5 sprigs fresh thyme, or 1 teaspoon dried thyme

1 bay leaf

1 tablespoons dried or freshly chopped parsley


Step 1

Season beef with salt and pepper. Heat oil in large skillet over medium heat and brown for 4 minutes per side.

Step 2

In a 6-qt slow cooker, add potatoes, carrots, celery, onion, garlic, thyme, parleys and bay leaf. Pour beef broth and red wine over vegetables. Place beef on top and cover.

Step 3

Cook for 7 to 8 hours until meat is tender and pulls apart easily with fork.

Step 4

Shred beef with two forks in slow cooker or on a separate plate. Stir beef in with vegetables and broth.


  • I like to eat my first bowl the day after. Allowing the soup to sit overnight really allows the beef to soak up the flavor of the broth.

  • Be careful with salt. Store bought beef broth has a lot of sodium. I didn’t add any extra salt other than rubbing the roast when browning it.

Please let me know how it turned out! Leave a comment on Instagram and tag with @morganskitchn and #morganskitchn.

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