Slow Cooker Pot Roast

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Slow Cooker Pot Roast is an easy and delicious crockpot meal. Made with easy to find ingredients, this is the most comforting meal to come home to.

Prep Time15

Cook Time8

Total Time8 15

Course: Main Course

Cuisine: American

Servings: people

Calories: 569kcal

Heat oil in a heavy-bottomed skillet over medium heat. Season the roast with salt and pepper on all sides. Place the roast in the preheated skillet. Brown the roast on the top and bottom until lightly browned, about 3 to 5 minutes on each side. Remove from the skillet and set aside.
2 tablespoons vegetable oil, 3 pounds chuck roast, 1 1/2 tablespoons kosher salt, 1 teaspoon black pepper
Add the wine to the skillet, scraping up the browned bits.
1/2 cup red wine
Pour the wine and the browned bits into a 6 quart slow cooker. Whisk in the tomato sauce, thyme, rosemary, and bay leaves. Then add in the garlic, onions, carrots, potatoes, and finally the browned roast. Cook on low for 8 hours.
8 ounces tomato sauce, 1 tablespoon dried rosemary, 1 tablespoon dried thyme, 2 bay leaves, 1 large yellow onion, 4 garlic cloves
You can expect a 3 pound roast to take 8 to 10 hours. (Please note that slow cookers vary a great deal in terms of temperature, therefore I'm offering you a range.)
3 carrots, 1 pound baby Yukon potatoes
When the roast is fork-tender, remove it from the slow cooker. Skim any excess off the top of the liquid.
2 tablespoons cornstarch
In a small bowl, combine some of the hot liquid from the slow cooker and 2 tablespoons of cornstarch. Whisk them together and whisk into the slow cooker to make a gravy. Taste the gravy and season with salt and pepper to taste.
2 tablespoons cornstarch
Shred the pot roast and serve with the vegetables and topped with the gravy.