Chuck Roast

Slow Cooker Pot Roast

slow cooker pot roast recipe

Recipe courtesy of Sailor Bailey.
Prep Time: 10 minutes
Cook Time: 7.5 hours
Servings: 8

This is the exceptionally tender pot roast recipe you’ve been searching for. Enjoy Natural Angus chuck roast slow-cooked with garlic, rosemary, carrots, potatoes, and a delicious au jus.

Ingredients

1 (3 lb) Aspen Ridge chuck roast

1 Tbsp olive oil

salt to taste, and 1/2 tsp salt

½ Tbsp garlic powder

1 Tbsp minced fresh thyme

1 Tbsp minced fresh rosemary

pepper to taste, and ½ tsp freshly ground black pepper

5 garlic cloves, minced (1 1/2 Tbsp)

4 medium carrots (about 1 lb), peeled and cut into 1-inch pieces

8 oz sliced mushrooms

3 large red potatoes, chopped

3 stalks celery, chopped

1 medium yellow onion, peeled, halved, and cut into thick slices

1 ½ Cups cup beef broth

3 tsp Worcestershire sauce

2 Cups red wine

Preparation

  1. Heat 1 Tbsp olive oil in a large pot or skillet over medium-high heat. Cut strings off roast. Dab roast dry with paper towels, season all over with salt, garlic powder, thyme, rosemary, and pepper.
  2. Sear roast in the pot until browned on both sides, about 4-5 minutes per side. Add the chopped garlic, carrots, mushrooms, potatoes, celery, and onions to the crockpot. Transfer roast to slow cooker. Move veggies out from the center of the crockpot and place the chuck roast in the middle.
  3. Pour in beef broth, Worcestershire, and wine over all the ingredients in the crockpot. You may need a little more to cover the roast completely. Add in the ½ tsp of salt and pepper.
  4. Cover slow cooker and cook on high heat until roast and vegetables are tender, about 6 - 8 hours.
  5. Remove roast, shred roast, put back into au jus for another 30 min or more to heat through.
  6. Plate roast and vegetables, pour au jus over the top, and enjoy!