Go Back
–+ servings

The Best Crockpot Pot Roast

Try this Crockpot Pot Roast if you want to serve tender beef, perfectly cooked vegetables and the best gravy ever! Made with red wine and herbs for so much flavor.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 6 hours
Total Time 6 hours 45 minutes
Servings: 6
Calories: 628
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 (3 pound) chuck roast
  • 2 teaspoons salt
  • cracked black pepper (to taste)
  • 2 tablespoons oil
  • 1 yellow onion (peeled and sliced into thin wedges)
  • 2 cloves garlic (peeled and minced)
  • 1 tablespoon tomato paste
  • 1 teaspoon Italian seasoning
  • 3/4 cup red wine
  • 1 tablespoon Worcestershire sauce
  • 2 cups beef broth
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 pound carrots (peeled and cut into 2" chunks)
  • 4 sticks celery (cut into 2" pieces)
  • 1.5 pounds Yukon Gold potatoes (peeled and cut into large chunks)
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Method
 

  1. Pat 1 (3 pound) chuck roast dry with paper towels, then season with 2 teaspoons salt and cracked black pepper all over. Heat 2 tablespoons oil in large skillet over medium-high, brown roast 3-4 minutes on all sides. Pour about 1/4 cup of beef broth in your crock, then place browned roast in crock.
  2. In the same skillet over medium heat, sauté 1 yellow onion (sliced) until softened, about 4-5 minutes. Stir in 2 cloves garlic (minced), 1 tablespoon tomato paste and 1 teaspoon Italian seasoning. Then, pour 3/4 cup red wine into skillet, scraping off any browned bits. Allow to simmer until reduced and thickened, 2-3 minutes.
  3. Spread onion mixture over roast in slow cooker. Combine 1 tablespoon Worcestershire sauce and 1 3/4 cups beef broth, then pour into the crock as well. Add 2 sprigs fresh rosemary and 4 sprigs fresh thyme, then cover and cook on LOW for 3-4 hours (please read notes on cooking times).
  4. Open slow cooker and add 1 pound carrots (peeled and cut into 2" chunks), 4 sticks celery (cut into 2" pieces) and 1.5 pounds Yukon Gold potatoes (peeled and cut into large chunks) around roast. Close lid again and cook on LOW for another 3-4 hours, until vegetables and meat are tender (please read notes on cooking times).
  5. Remove vegetables and meat and keep warm on a serving platter. Discard herbs. Combine 2 tablespoons cornstarch and 2 tablespoons cold water and stir into juices left in crockpot. Cook without the lid on HIGH for about 10-15 minutes, until thickened. You can also transfer juices with cornstarch slurry to a pot and simmer on the stove for 5-6 minutes.
  6. Tear meat into pieces, discarding any fatty tissue. Place back on serving platter, smother in gravy and serve!

Nutrition

Serving: 1gCalories: 628kcalCarbohydrates: 35gProtein: 48gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 2gCholesterol: 156mgSodium: 1388mgPotassium: 350mgFiber: 6gSugar: 7gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • For a richer flavor, consider using a bone-in chuck roast instead of boneless; the bones will enhance the gravy's depth.
  • To prevent dryness, ensure that the roast is fully submerged in the liquid during cooking; if needed, add more beef broth.
  • If you prefer a non-alcoholic option, substitute the red wine with pomegranate juice for a similar depth of flavor.
  • Leftovers can be stored in the fridge for up to 3 days; reheat gently on the stove or in the microwave to maintain moisture.
  • To achieve a velvety gravy, be patient while thickening; simmer the cornstarch slurry for at least 10 minutes to avoid a raw starch taste.

Tried this recipe?

Let us know how it was!