slOw cOOker pOt rOast

AuthorHeather WallaceCategoryDifficultyBeginner

With summer around the corner, it's just about time to start making recipes without turning on the oven. And in times like these we still want comfort food! My slow cooker pot roast is exactly that...just what you need on a lazy Sunday. Throw it all in the slow cooker and let it go...spend your day curled up with some puppies or a good book. It's super easy, no oven, and sooo good!

Yields5 Servings
Prep Time20 minsCook Time8 hrsTotal Time8 hrs 20 mins
 2 lbs chuck roast or bottom round roast
 ½ tsp salt
 1 tsp black pepper
 1 tsp garlic powder
 2 tsp olive oil
 ½ cup red wine
 2 cups beef broth
 2 tbsp tomato paste
 2 tbsp worcestershire sauce
 1 large onion, sliced
 1 lb bag of mini carrots
 3 stalks of celery, chopped to 3 inch pieces
 2 lbs baby potatoes
 2 sprigs fresh thyme
 1 tbsp dried parsley
 ½ cup cold water
 2 tbsp cornstarch
Gather Ingredients...
1

Sear...
2

Preheat a multi cooker with a browning option with a drizzle of olive oil (or if your slow cooker doesn't have a browning function you can sear meat in a skillet instead).

Season 2-3 lbs chuck roast with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon of garlic powder.

Place roast into hot pan and brown on all sides.

Slow Cook...
3

Whisk 2 cups of beef broth or stock with 1/2 cup of red wine, 2 tablespoons of tomato paste, and 2 tablespoons of Worcestershire sauce.

4

Change the function on the multicooker to slow cook on low setting (or in a regular crockpot set to low).

Pour beef broth mixture into the cooker with the roast.

5

Add 1 bag of mini carrots, 3 stalks of celery chopped to 3-inch slices, 1 large sliced onion, 2 lbs of baby potatoes, 2 thyme sprigs, and 1 tablespoon of dried parsley.

Maybe sprinkle a little more salt and pepper over everything if you feel like it...I certainly do.

Slow cook for 480 Minutes until meat is tender.

Shred Beef...
6

Remove roast from slow cooker and shred with 2 forks, set aside.

Remove potatoes, carrots, celery, and onions from the slow cooker as well and cover with foil along with the beef.

Discard thyme sprigs.

Thicken Broth...
7

In a small bowl combine 1/2 cup of cold water and 2 tablespoons of cornstarch to make a slurry. Add to beef broth and vegetables. Bring to a boil.

Reduce heat and simmer, stirring constantly for 10 Minutes to 15 Minutes or until desired thickness.

Salt and pepper to taste.

8

Serve hot, topped with juices.

9

Enjoy as leftovers as well the next day!

Ingredients

 2 lbs chuck roast or bottom round roast
 ½ tsp salt
 1 tsp black pepper
 1 tsp garlic powder
 2 tsp olive oil
 ½ cup red wine
 2 cups beef broth
 2 tbsp tomato paste
 2 tbsp worcestershire sauce
 1 large onion, sliced
 1 lb bag of mini carrots
 3 stalks of celery, chopped to 3 inch pieces
 2 lbs baby potatoes
 2 sprigs fresh thyme
 1 tbsp dried parsley
 ½ cup cold water
 2 tbsp cornstarch

Directions

Gather Ingredients...
1

Sear...
2

Preheat a multi cooker with a browning option with a drizzle of olive oil (or if your slow cooker doesn't have a browning function you can sear meat in a skillet instead).

Season 2-3 lbs chuck roast with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon of garlic powder.

Place roast into hot pan and brown on all sides.

Slow Cook...
3

Whisk 2 cups of beef broth or stock with 1/2 cup of red wine, 2 tablespoons of tomato paste, and 2 tablespoons of Worcestershire sauce.

4

Change the function on the multicooker to slow cook on low setting (or in a regular crockpot set to low).

Pour beef broth mixture into the cooker with the roast.

5

Add 1 bag of mini carrots, 3 stalks of celery chopped to 3-inch slices, 1 large sliced onion, 2 lbs of baby potatoes, 2 thyme sprigs, and 1 tablespoon of dried parsley.

Maybe sprinkle a little more salt and pepper over everything if you feel like it...I certainly do.

Slow cook for 480 Minutes until meat is tender.

Shred Beef...
6

Remove roast from slow cooker and shred with 2 forks, set aside.

Remove potatoes, carrots, celery, and onions from the slow cooker as well and cover with foil along with the beef.

Discard thyme sprigs.

Thicken Broth...
7

In a small bowl combine 1/2 cup of cold water and 2 tablespoons of cornstarch to make a slurry. Add to beef broth and vegetables. Bring to a boil.

Reduce heat and simmer, stirring constantly for 10 Minutes to 15 Minutes or until desired thickness.

Salt and pepper to taste.

8

Serve hot, topped with juices.

9

Enjoy as leftovers as well the next day!

slOw cOOker pOt rOast
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