Best Damn Slow Cooker Pot Roast

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This is literally the best damn slow cooker pot roast recipe ever! An easy, delicious, economical meal for your family any night of the week!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 5

Total Time 5 15

Servings servings

Calories 456kcal

Author Beth Neels

Cost $12

Equipment

Ingredients

2⅓ lb beef shoulder roast or chuck roast, round roast or brisket
salt and pepper to taste
olive oil
2 carrots
3 stalk celery
4 potatoes
1 clove garlic large
1 cup red wine
3 cup beef stock
2 sprigs thyme, fresh can substitute dried
3 sprigs rosemary can substitute dried

US Customary - Metric

Instructions

Dry roast thoroughly. Season liberally with salt and pepper.
Add oil to skillet. Brown roast over high heat, on both sides, until well browned, 3-4 minutes per side.
Cut vegetables into large chunks.
Line bottom of crockpot with vegetables. Place browned roast over top of vegetables.
Deglaze skillet with red wine, scraping bits off of the bottom of the pan.
Add wine and stock to crockpot with the meat.
Cook on low about 6 hours, or on high for 3-4 hours.
Slice roast. Serve with vegetables and sauce. *See notes.

Notes

*If you would like the sauce thickened, Mix up a cornstarch, or flour slurry with a few tablespoons of cornstarch, mixed with warm water. Add to sauce. Cook for 3-4 minutes, until thick and bubbly.

Leftover keep refrigerated for 3-4 days.

For longer storage freeze in air tight container for 2-3 months.

Best to let the beef rest on a cutting board for about 10 minutes before slicing.

Nutrition