Try this Slow Cooker Pot Roast recipe, or contribute your own.

Still searching for what to cook ?

Name: Slow Cooker Pot Roast
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 3 pounds Boneless chuck roast; 1-1/2 tablespoons Canola Oil; 1-1/2 cups Beef broth; 1/2 cup Dry red wine; 1/4 cup All purpose flour; 2 tablespoons Tomato paste; 2 tablespoons Worcestershire sauce; 2 pounds Yukon gold potatoes; 3 large Carrots Cut in 3-inch pieces; 2 ribs Celery Cut in 3-inch pieces; 1 medium Onion Cut in 1-inch wedges; 1 package Pearl oninons Peeled; 2 cloves Garlic minced; 6 sprigs Fresh Thyme; 1 each Bay leaf; 2 tablespoons Fresh parsley chopped For garnish; 1 package button mushrooms

Find the most delicious recipes here

INGREDIENTS

3 pounds Boneless chuck roast
1-1/2 tablespoons Canola Oil
1-1/2 cups Beef broth
1/2 cup Dry red wine
1/4 cup All purpose flour
2 tablespoons Tomato paste
2 tablespoons Worcestershire sauce
2 pounds Yukon gold potatoes
3 large Carrots ; Cut in 3-inch pieces
2 ribs Celery ; Cut in 3-inch pieces
1 medium Onion ; Cut in 1-inch wedges
1 package Pearl oninons ; Peeled
2 cloves Garlic ; minced
6 sprigs Fresh Thyme
1 each Bay leaf
2 tablespoons Fresh parsley chopped ; For garnish
1 package button mushrooms

INSTRUCTIONS

1. Season beef with salt and pepper.

2. Add canola oil to a large pot over medium heat and brown beef on all sides (3-4 minutes per side).

3. In a medium bowl, whisk together beef broth, wine, flour, tomato paste and Worcestershire - set aside

4. Place all the vegetables (except mushrooms) and seasoning in the slow cooker, place beef on top and pour in the broth mixture.

5. Cover and cook on LOW heat for 7-8 hours or until the beef is fork-tender. Add the mushrooms in with about 1 hour to go.

6. Season to taste, then remove beef and vegetables for serving.

7. Strain the cooking juices through a fine-mesh sieve into a small saucepan over medium heat. Skim any fat from the surface, bring to a boil, then simmer until desired thickness, about 5-10 minutes. Season to taste.

NOTES

Alert editor

Slow Cooker Pot Roast

3 pounds Boneless chuck roast
1-1/2 tablespoons Canola Oil
1-1/2 cups Beef broth
1/2 cup Dry red wine
1/4 cup All purpose flour
2 tablespoons Tomato paste
2 tablespoons Worcestershire sauce
2 pounds Yukon gold potatoes
3 large Carrots Cut in 3-inch pieces
2 ribs Celery Cut in 3-inch pieces
1 medium Onion Cut in 1-inch wedges
1 package Pearl oninons Peeled
2 cloves Garlic minced
6 sprigs Fresh Thyme
1 each Bay leaf
2 tablespoons Fresh parsley chopped For garnish
1 package button mushrooms

1.  Season beef with salt and pepper.
2.  Add canola oil to a large pot over medium heat and brown beef on all sides (3-4 minutes per side).
3.  In a medium bowl, whisk together beef broth, wine, flour, tomato paste and Worcestershire - set aside
4.  Place all the vegetables (except mushrooms) and seasoning in the slow cooker, place beef on top and pour in the broth mixture.
5.  Cover and cook on LOW heat for 7-8 hours or until the beef is fork-tender.   Add the mushrooms in with about 1 hour to go.
6.  Season to taste, then remove beef and vegetables for serving.
7.  Strain the cooking juices through a fine-mesh sieve into a small saucepan over medium heat.  Skim any fat from the surface, bring to a boil, then simmer until desired thickness, about 5-10 minutes.  Season to taste.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (336g)
Recipe Makes: 8 Servings

Calories: 552
Calories from Fat: 299 (54%)

Amt Per Serving		% DV

	Total Fat 33.3g	44 %
	Saturated Fat 13.4g	67 %
	Monounsaturated Fat 14.5g
	Polyunsanturated Fat 1.3g
Cholesterol 120.8mg		37 %
Sodium 185mg		6 %
Potassium 1116.4mg		29 %
Total Carbohydrate 26.8g		8 %
	Dietary Fiber 3.4g	13 %
	Sugars, other 23.4g
Protein 32.4g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 552

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe