Slow Cooker Pot Roast (Classic Sunday Dinner)
Fork-tender chuck roast with potatoes and carrots in a rich gravy.
Method · 9 steps
- 1
Pat chuck roast completely dry with paper towels — moisture kills the sear. Season heavily with salt and pepper on all sides.
- 2
Heat oil in a large cast-iron skillet over medium-high until shimmering. Sear the roast 4 minutes per side on all 6 faces until deeply browned. Transfer to a 6-quart slow cooker, fat cap up.
- 3
Pour off all but 1 tbsp fat from the skillet. Add tomato paste and stir 45 seconds until it darkens. Pour in red wine, scraping up every brown bit with a wooden spoon. Simmer 2 minutes.
- 4
Pour the deglazed wine mixture over the roast. Add beef broth, Worcestershire, thyme, rosemary, and bay leaves.
- 5
Nestle potatoes, carrots, onion, and smashed garlic around the roast (not on top — they'll over-steam).
- 6
Cover and cook on LOW for 8 hours or HIGH for 5 hours. Do not open the lid during cooking. The roast is done when it shreds with a fork at the thickest part.
- 7
Transfer roast and vegetables to a platter, tent loosely with foil. Discard herb stems and bay leaves.
- 8
Pour cooking liquid through a strainer into a saucepan. Bring to a simmer. Whisk cornstarch with cold water, then stream into the simmering liquid whisking constantly. Cook 2-3 minutes until gravy coats the back of a spoon.
- 9
Shred or slice roast against the grain. Serve with vegetables and plenty of gravy.
Chef's notes
- →Always sear chuck roast — the Maillard crust is 80% of the flavor. Skipping it gives you boiled beef.
- →Fat cap UP in the slow cooker. The rendering fat self-bastes the roast.
- →Resist opening the lid. Every peek adds 20 minutes of cook time.
Storage
Fridge 4 days in the gravy. Freezer 3 months. Reheat gently on the stove with a splash of broth.
