Traditional Slow Cooked Pot Roast

🕒 Prep: 15 min
🔥 Cook: 8 hours
🍽 Serves: 6
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This Traditional Slow Cooked Pot Roast is the ultimate comfort food that transforms a simple beef chuck roast into a tender, savory masterpiece. Perfect for chilly days or when you crave something hearty, it’s a dish that fills your home with warmth and mouthwatering aromas.

Ingredients for Traditional Slow Cooked Pot Roast

Beef chuck roast is the star, chosen for its marbling which makes it perfect for slow cooking. Salt and pepper are essential for seasoning, bringing out the beef’s natural flavors. A couple of tablespoons of olive oil help sear the meat, creating a caramelized crust. Beef broth and red wine form the base of a rich sauce, with Worcestershire sauce adding depth and umami. For the veggies, potatoes and carrots provide heartiness and sweetness, while onions and garlic add aromatic layers. Rosemary and bay leaves infuse the dish with earthy, herbal notes that tie everything together.

Tips & Tricks

  • Searing the meat is crucial for flavor, so don't skip this step.
  • For a thicker sauce, remove the lid and let it cook on high for the last 30 minutes.
  • If you prefer a stronger wine flavor, use a bold red like Cabernet Sauvignon.

Serving Suggestions

This pot roast pairs beautifully with crusty bread to soak up the rich juices. A simple green salad with a tangy vinaigrette can balance out the meal. For a cozy winter dinner, serve with a side of creamy mashed potatoes.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, brisket or bottom round roast can work, but chuck roast is preferred for its marbling.
Is there a substitute for red wine?
You can use an extra cup of beef broth or a non-alcoholic red wine.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Traditional Slow Cooked Pot Roast Recipe Walkthrough

First, grab your beef chuck roast and coat it generously with salt and pepper. You want every inch to be seasoned well. Heat up your skillet to medium-high and add the olive oil. Once the oil shimmers, place the roast in the skillet. Sear each side for about four minutes until you get a nice brown crust. This step locks in juices and adds flavor.

Transfer the roasted beef to your slow cooker. Back in the same skillet, pour in the beef broth, red wine, and Worcestershire sauce. Scrape up any browned bits stuck to the pan; these are flavor gold. Let it simmer for a couple of minutes, then pour this liquid over the beef in the slow cooker.

Now comes the easy part. Nestle the potatoes, carrots, onions, and garlic around the roast. Toss in the rosemary sprigs and bay leaves. Cover the slow cooker and set it on low. Let it cook for about 8 hours — this is when the magic happens, as the meat becomes melt-in-your-mouth tender.

Before serving, remove the rosemary and bay leaves. Gently shred the beef with a fork, mix it with the veggies and the cooking juices, and it’s ready to serve.

Why You'll Love This Recipe

  • Rich and savory flavors developed from slow cooking.
  • Uses simple, wholesome ingredients you probably already have.
  • Minimal active cooking time — let the slow cooker do the work!
  • Great for meal prep and leftovers too.

Ingredients

3 lbs beef chuck roast
Salt and pepper to taste
2 tbsp olive oil
1 cup beef broth
1 cup red wine
1 tbsp Worcestershire sauce
2 lbs potatoes, peeled and quartered
4 carrots, cut into 1-inch pieces
2 onions, quartered
3 cloves garlic, minced
2 sprigs fresh rosemary
2 bay leaves

Step-by-step Instructions

1. Season the beef chuck roast generously with salt and pepper.
2. In a large skillet, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 4 minutes per side.
3. Transfer the seared roast to a slow cooker.
4. In the same skillet, add beef broth, red wine, and Worcestershire sauce, scraping up any browned bits. Bring to a simmer and then pour over the roast in the slow cooker.
5. Add potatoes, carrots, onions, garlic, rosemary, and bay leaves around the roast.
6. Cover and cook on low for 8 hours, or until the beef and vegetables are tender.
7. Remove rosemary sprigs and bay leaves before serving. Shred the beef slightly and serve with vegetables and cooking juices.

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