Crock Pot Pot Roast

This Scratch-Made Crock Pot Pot Roast is Dairy-Free, and Gluten-Free and contains No condensed soup mixes making it Low Sodium. This flavorful meal takes just 10 ingredients! You will love this delicious no-fuss method of cooking Pot Roast in your crock pot!
Prep Time10 mins
Cook Time8 hrs
Course: Dinner
Cuisine: American
Servings: 13 servings
Calories: 372kcal
Author: Ronda Eagle | Kitchen Dreaming

Ingredients

  • 5 lb Chuck Roast [See Note 1]
  • 1 tablespoon cooking oil like olive oil or canola
  • 1 tsp Salt & Pepper each, more or less to taste
  • 1 cup Red Wine [See Notes 2 & 3]
  • 2 large whole sweet onions cut into 1-inch pieces or 1 bag of whole pearl onions
  • 2 tbsp Garlic minced
  • 8 oz White Button Mushrooms halved or sliced
  • 1 lb Carrots whole, cut into 2-inch pieces
  • 1 cup Beef broth low sodium

Fresh Herb (Bouquet Garni):

  • 5 sprigs Fresh thyme
  • 5 sprigs Fresh parsley
  • 2 Bay leaves

Optional Gravy Thickener:

  • 3 tbsp cornstarch [See Note 4]
  • 6 tbsp cold water

Optional Serving Garnishes:

  • fresh chopped parsley

Instructions

  • Prepare the Roast. Season the chuck roast with salt and pepper. If you are watching your sodium, omit the salt or go light-handed. 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, add the onions and garlic along with the 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 de-glazed, add the juices to the crock pot.
    Add the cornstarch into the cold water and stir into a lump-free slurry. Add the cornstarch mixture along the edges of the crock pot along with 1 cup beef broth. The liquid should be about halfway up the sides of the chuck roast.
    Place the bouqute garni of fresh herbs on top of the roast.
    Cover and cook on LOW for 4 hours.
  • Add the Vegetables. After 4 hours have passed, add the carrots and mushrooms. Cover and continue cooking on low for another 4 hours.
  • Check the Temperature: Check the internal temperature of the pot roast to make sure it has reached its final cooking temperature by inserting the thermometer into the thickest part of the roast. [See Note 5]
    The final internal temperature, according to the USDA, for a medium-rare pot roast should be around 145 degrees F after 15 minutes of resting time. The final internal temperature for a medium-done pot roast should be around 160 degrees after 15 minutes resting time.
    Remove bay leaves, parsley, and thyme sprigs. Move the roast and vegetables to a large serving platter to rest for 15 minutes. While the meat rests, prepare the gravy.
  • Other Notes: If the gravy is still too thin, repeat thickening with an additional amount of cornstarch slurry. If the gravy becomes too thick, thin with some additional beef broth or water.
    Taste and adjust salt and pepper, if necessary.
  • Serve. Coarsely shred the meat and serve on top of mashed potatoes. Top with pan gravy.

Notes

  1. Choose a roast well-marbled with fat. This roast will be the most tender and juicy as the roast slowly cooks breaking down the connective tissue.
  2. Red wine may be substituted with unsalted beef cooking stock.
  3. Chose a red wine you would drink like Cabernet Sauvignon, Merlot, Pinot Noir or Zinfandel.
  4. For gluten-free, use cornstarch or other gluten-free thickening agents. Otherwise, if you prefer to use all-purpose flour for a non-gluten-free recipe, that will be perfectly acceptable with this recipe as well.
  5. Cooking time will depend on the actual weight of your chuck roast, the marbling in the meat, and if you are cooking fresh, thawed, or a frozen roast. See FAQ's.
  6. Nutritional notes: Sodium shown in the nutrition label is calculated with 1 tsp of salt. Adding extra salt will increase this value. Pot Roast FAQ:
    How much is a portion of Beef Pot Roast? When serving up pot roast, we calculate 6 -8 ounces of meat per person served with the accompanying vegetables and mashed potatoes for a typical boneless chuck roast.
     
    Why is my pot roast tough? Cooking at a higher temperature for a shorter time will result in tough meat. Chuck roast is a generally a tough cut of meat that is best after a slow braising in the slow cooker for 8 or more hours.
     
    Is a Chuck Roast the same as a Pot Roast? Yes, a chuck roast is a pot roast. There are other cuts of meat that people use for pot roasts.  If you want the BEST pot roast, choose a chuck roast of a decent size and then follow this recipe exactly.
     
    What is the best way to thaw a whole chuck roast? Chose one of the below methods for defrosting meat.
    • A whole chuck roast will take up to 24 hours to thaw in the refrigerator.
    • You may opt for the cold water bath method of thawing, this will take 6+ hours.
    How should I store leftovers? Store leftovers in an airtight container or zip top bag in the refrigerator for up to 3 days.
     
    How do I reheat leftovers? Reheat leftovers in a sauce pot over medium-low heat. You may need to add a little water to loosen up the gravy. You may also choose to reheat on 50% power at 1 minute intervals stirring in between additions of time.
     
    Can I freeze leftovers? Yes, you can freeze this dish. Place cooled roast in a freezer safe container or zip top bag and freeze for up to 3 months. Thaw in the refrigerator overnight.

Nutrition

Serving: 1serving | Calories: 372kcal | Carbohydrates: 8g | Protein: 34g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 120mg | Sodium: 341mg | Potassium: 727mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4725IU | Vitamin C: 3.3mg | Calcium: 47mg | Iron: 3.9mg