Instead of using whole small red or new potatoes or quartered Russet or Yukon Gold potatoes, I added whole mushrooms and prepared mashed potatoes as our side to soak up all the delicious gravy. Red, New, Russet and Yukon Gold potatoes are all good varieties for crock pot cooking. These varieties of potatoes are the types we use most often in our recipes.
Slow Cooker Pot Roast
Yield 10 servings
With No MSG, No condensed soup or sauce mixes, & just 10 ingredients, you will love this no muss, no fuss method of cooking Slow Cooker Pot Roast!
- 1 whole (4 To 5 Pounds) Chuck Roast
- Salt & Pepper, to taste
- 1 tablespoon Olive Oil
- 2 whole sweet onions, cut into 1 inch pieces or 1 bag of whole pearl onions
- 6-8 whole Carrots, cut into 2 inch pieces
- 1 package (8 oz) mushrooms, any variety (optional)
- 1 cup red wine [See Note]
- 2 Bay leaves
- 2 tbsp garlic, minced
- Optional Thickener:
- 2 tbsp cornstarch
- 2 tbsp cold water
- Optional Garnishes:
- fresh chopped parsley
- Generously salt and pepper your chuck roast.
- Heat a large skillet over medium-high heat. Then add 1 tablespoon of olive oil.
- Place the meat in the pan and sear it for about a minute on all sides. Remove the roast from the skillet and place into the bottom of the slow cooker. This step gives the meat a great color and depth of flavor later on so be sure not to skip it!
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up!
- When the bottom of the pan is deglazed, add the the wine or beef broth to the meat in the slow cooker. Add in the onion, mushrooms and carrots, as well as sprigs of fresh thyme, bay leaves and minced garlic over the top.
- Put the lid on, then roast on low for 6-8 hours or on high for about 4 hours.
- Remove bay leaves. Transfer meat and vegetables to a large serving platter.
- Pour the gravy into a fat separating measuring cup or skim the fat off the surface with a large spoon. Add 2 tbsp of cornstarch into 2 - 3 tbsp cold water and stir to combine. Add the cornstarch mixture into the gravy and whisk to combine. You should see the gravy start to thicken almost instantly. Adjust salt and pepper seasonings to taste.
- Coarsely shred the meat and serve immediately. Top with pan gravy (optional).
1). Red wine may be substituted with beef stock. I use unsalted beef cooking stock.
Serving Size 6 oz
Amount Per Serving
% Daily Value
Total Fat 16.7 g
Saturated Fat 5.8 g
Cholesterol 129 mg
Sodium 130 mg
Total Carbohydrates 10.5 g
Dietary Fiber 2.1 g
Sugars 4.3 g
Protein 50.2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.