Classic Slow Cooker Pot Roast

When the weather turns cold nothing is more satisfying than a hot and delicious meal. Using your slow cooker also has the added benefit of filling your home with a wonderful smell, and will have your whole family ready to dig in once it is ready. Let me show you how to make Classic Slow Cooker Pot Roast.

Ingredients:

4-5 lb beef chuck roast

4 tsp coarse salt, such as kosher salt, divided. or added to taste

1 1/2 tsp freshly ground black pepper, divided, or added to taste

1 Tbsp light olive oil, or any high-heat cooking oil

2 celery stalks, chopped

8 oz sliced mushrooms

1 large yellow onion, coarsely chopped

4 garlic cloves, coarsely chopped

3 Tbsp tomato paste

1 cup dry red wine, such as Cabernet Sauvignon or Pinot noir

6 cups beef stock

5-6 whole carrots, peeled and cut into 2-inch pieces

2 bay leaves

6 sprigs of fresh thyme or 1 tsp dried thyme

1/2 cup coarsely chopped fresh parsley, plus more to garnish

Generously season the roast with 3 tsp salt and 1 tsp pepper on all sides. Add 1 Tbsp olive oil to the bottom of a frying pan and set over medium-high heat. Once the oil is hot but not smoking, add the roast to the pan and sear until golden brown on all sides, or about 3 minutes per side. Transfer the roast to a plate.

Next add the tomato paste and stir for 2 minutes. Then add the wine, scrape the bottom to deglaze, and cook until about 1/4 of the wine has evaporated, 2-3 minutes.

Add to the slow cooker the beef stock, thyme, parsley, bay leaves, 1 tsp salt, and 1/2 tsp black pepper, or season to taste. Add the roast next along with carrots. Set your slow cooker on low for 6-8 hours, or until the beef is tender.

Remove the beef and shred with a couple of forks. Place shredded beef back into the slow cooker and allow to cook for another 10-15 minutes. Serve and enjoy!

To watch me prepare this recipe step by step, simply watch my video below.