Slow Cooker Pot Roast
6 - 8 hrs
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
Season beef with salt and pepper. Heat oil in large skillet over medium heat and brown for 4 minutes per side.
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.
Cook for 7 to 8 hours until meat is tender and pulls apart easily with fork.
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.