Pot roast recipe crock pot

Right, listen up! Forget everything you thought you knew about a bland, uninspired meal. We're talking about a Pot Roast that's so unbelievably tender, so bursting with flavour, it’ll transform your everyday lunch into a culinary event. This isn't just about throwing ingredients into a slow cooker; it's about building incredible depth, searing that beef to perfection, and letting time do the hard work. The result? A stunning, deeply satisfying dish that practically cooks itself. Let’s get this done properly.

Pot roast recipe crock pot Ingredients

• 2 tablespoons avocado oil
• 3 ½ pounds beef chuck roast
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 4 cloves garlic, thinly sliced
• 1 yellow onion, cut into large chunks
• 4 carrots, peeled and cut into 1-inch pieces
• 3 stalks celery, cut into 1-inch pieces
• 1 ½ pounds baby potatoes (white or Yukon Gold), quartered
• 2 cups low-sodium beef broth
• 1 cup red wine
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves

Pot roast recipe crock pot Instructions

1. First, season your beef chuck roast generously with the salt and pepper. Get that seasoning everywhere. Then, in a large, heavy-bottomed cast-iron skillet, heat the avocado oil over high heat until it's shimmering. Sear the roast on all sides until it's deeply, beautifully browned – a rich, dark crust. This isn't just for colour; this is where the flavour lives, so don't rush it.
2. Carefully transfer that stunningly seared roast into your 6 to 7-quart slow cooker.
3. Now, add the prepared onion, garlic, carrots, celery, and those quartered baby potatoes around the beef in the slow cooker. Distribute them evenly.
4. Pour over the low-sodium beef broth and the red wine. Don't skimp on quality here; it makes a difference.
5. Tuck in the fresh rosemary sprigs, fresh thyme sprigs, and the bay leaves. These aromatics will infuse the entire dish.
6. Secure the lid and cook on low for 8 to 9 hours for the most tender, fall-apart result. If you're truly pressed for time, you can cook it on high for 5 to 6 hours, but low and slow is always my preference for perfection.
7. Once cooked, carefully remove the chuck roast from the slow cooker. You can slice it or shred it, depending on your preference. Return the beautifully cooked meat to the slow cooker with the vegetables and juices.
8. **Optional for a thicker gravy:** If you desire a truly stunning, thicker gravy, mix 1 tablespoon of cornstarch or arrowroot powder with 2 tablespoons of cold water to form a smooth slurry. Stir this directly into the hot liquid in the slow cooker during the last 30 minutes of cooking until it thickens beautifully.

My Top Tips

Always start with a quality cut of beef. A good chuck roast has enough marbling to break down into something incredibly tender and flavourful. Don't settle for less.

That initial sear isn't optional; it's absolutely critical. You're not just browning it; you're building a deeply caramelised crust that will infuse every single mouthful with incredible, complex flavour. Invest the time here.

Once it's in the slow cooker, resist the urge to peek! Every time you lift that lid, you lose heat and steam, which slows down the cooking process and can compromise the tenderness. Let it do its job undisturbed.

There you have it. A slow-cooked Pot Roast, done properly. It's a truly spectacular dish, perfect for feeding a hungry family or for a satisfying lunch. Simple ingredients, precise technique, and patience will deliver a meal that is absolutely stunning. Now go on, get cooking, and enjoy perfection.