Minimal effort yet maximum flavor payoff, this easy slow cooker pot roast makes incredibly tender beef and vegetables in the aromatic braising broth for an ultimate comfort food dinner. Toss in the morning for a hot meal ready at dinner with hours of tempting aromas in between.
Start by removing the chuck roast from the package and patting dry with paper towels.
4 lbs chuck roast
Tie the chuck roast along the edge with butchers twine to help the roast maintain an even shape while cooking.
Liberally season all sides with salt.
Salt and pepper
Preheat your slow cooker to the sear setting or use a large skillet over medium-high heat.
Add oil to the bottom of the pan and sear the chuck roast until brown, 5 to 7 minutes a side.
1 tbsp oil
Transfer the beef to a platter.
Add the onions and carrots to the pot and sauté for 5-7 minutes until just softened.
2 Onions, 2 Carrots
Add the minced garlic and cook for 30 seconds longer.
4 garlic cloves
Deglaze the pan by pouring in a little of the red wine to break up the browned bits stuck to the bottom of the crockpot with a wooden spoon.
½ cup Red wine
Add in the remaining red wine.
Slow Cook the Pot Roast
Nestle the seared beef back into the slow cooker atop the veggies.
Add in the fresh thyme and pour in the beef broth.
2 cups Beef broth, 4-5 sprigs fresh Thyme
Cover the slow cooker and set it to cook on high for 5-7 hours or low for 6-9 hours, until the chuck roast becomes fork tender.
Then, carefully remove the roast from the slow cooker and let it rest for 15 minutes.
Remove the butchers twine.
Make the gravy
Strain the cooking liquid into a small saucepan, making sure to save the veggies but discard the herbs.
Create a slurry by mixing cornstarch with a teaspoon of water in a small bowl.
1 tsp cornstarch
Gradually incorporate the slurry into the cooking liquid, bringing it to a boil while stirring occasionally.
Let the gravy simmer for about 10 minutes until it thickens to a smooth consistency.
Serve
Finally, serve the roast with the veggies.
Spoon the gravy over top, sprinkle with freshly minced parsley and a sprinkle of salt and pepper to taste.
Notes
Subtitute beef broth for wine if desired.
Feel free to play around with various herbs like fresh rosemary and bay leaves to amp up the flavor. Just be sure to remove the bay leaves or any large sprigs before serving.
If you prefer a thinner gravy, omit the cornstarch slurry.
Served over mashed parsnips or creamy mashed potatoes