Slow Cooker Pot Roast

Name: Slow Cooker Pot Roast
Prep time: 10 min
Cook time: 75 min
Cuisine: American
Ingredients: 1 (3 lb) 1855 Black Angus Beef chuck roast; 1 Tbsp olive oil; Salt to taste, plus 1/2 tsp salt; ½ Tbsp garlic powder; 1 Tbsp minced fresh thyme; 1 Tbsp minced fresh rosemary; Pepper to taste, plus ½ tsp freshly ground black pepper; 5 garlic cloves, minced (about 1 to ½ Tbsp); 4 medium carrots (about 1 lb), peeled and cut into 1-inch pieces; 8 oz sliced mushrooms; 3 large red potatoes, chopped; 3 stalks celery, chopped; 1 medium yellow onion, peeled, halved, and cut into thick slices; 1 ½ Cups beef broth; 3 tsp Worcestershire sauce; 2 Cups red wine

This is the exceptionally tender pot roast recipe you’ve been searching for. Enjoy Black Angus beef chuck roast slow-cooked with garlic, rosemary, carrots, and potatoes, all enveloped in a savory, comforting beef gravy.

Prep Time: 10 Minutes
Cook Time: 1 Hour 15 Minutes
Servings: 8

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Ingredients

1 (3 lb) 1855 Black Angus Beef chuck roast
1 Tbsp olive oil
Salt to taste, plus 1/2 tsp salt
½ Tbsp garlic powder
1 Tbsp minced fresh thyme
1 Tbsp minced fresh rosemary
Pepper to taste, plus ½ tsp freshly ground black pepper
5 garlic cloves, minced (about 1 to ½ Tbsp)
4 medium carrots (about 1 lb), peeled and cut into 1-inch pieces
8 oz sliced mushrooms
3 large red potatoes, chopped
3 stalks celery, chopped
1 medium yellow onion, peeled, halved, and cut into thick slices
1 ½ Cups beef broth
3 tsp Worcestershire sauce
2 Cups red wine

Instructions

Heat 1 Tbsp olive oil in a large pot or skillet over medium-high heat. Cut strings off roast, if present. Dab roast dry with paper towels, season all over with salt, garlic powder, thyme, rosemary, and pepper.
Sear roast in the pot/skillet until browned on all sides, about 3-5 minutes per side. Add the chopped garlic, carrots, mushrooms, potatoes, celery, and onions to the slow cooker.
Transfer roast to slow cooker. Move veggies out from the center of the slow cooker to make room for the chuck roast in the middle.
Pour in beef broth, Worcestershire, and wine over the ingredients in the slow cooker. You may need a little more liquid to cover the roast completely. Add in the ½ tsp of salt and pepper.
Cover slow cooker and cook on high heat until roast and vegetables are tender, about 6-8 hours.
Remove roast, shred roast, and put back into the cooking liquid for another 30 min or more to heat through.
Plate roast and vegetables, pour juices over the top, and enjoy!

Recipe courtesy of Sailor Bailey.