There’s nothing like a tender, succulent pot roast simmering for hours in a slow cooker, filling your kitchen with mouthwatering aromas. This dish puts a modern twist on a beloved classic by adding aromatic herbs and a splash of red wine, ensuring your roast is packed with comforting flavor from the very first bite.
Ingredients
- 3–4 lb (1.4–1.8 kg) chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups beef stock or broth
- 1 cup red wine
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 onion, chopped
- 3 large carrots, peeled and cut into chunks
- 2 stalks celery, sliced
Instructions
Start by seasoning your chuck roast with salt and pepper. Warm the olive oil in a skillet over medium-high heat, then sear the roast on all sides until you see a crispy brown crust—this usually takes about three minutes per side. Transfer the seared roast to your slow cooker. Next, in the same pan, sauté the chopped onion and celery until they take on a bit of color, then add the minced garlic just until fragrant. Stir in tomato paste, letting it cook for a quick minute to deepen its flavor.
Pour the beef stock and red wine into the skillet, scraping up any browned bits at the bottom, then combine this mixture with the vegetables in the slow cooker. Add the dried thyme, dried rosemary, and carrots on top. Cover and cook on low for eight hours or until the roast is fork-tender. You’ll know it’s ready because the beef will practically melt apart.
Once done, skim any excess fat from the surface. If you prefer a thicker gravy, you can whisk a cornstarch slurry (one tablespoon cornstarch mixed with one tablespoon water) into the cooking liquid, then let it simmer briefly in the slow cooker or a separate saucepan.
This slow cooker masterpiece is fantastic for anyone craving a low-effort, comforting meal that yields big rewards. The aromatic base of herbs, wine, and rich broth offers a savory depth that can easily be adapted. If you’re watching sodium, use low-sodium broth and adjust the salt to taste.
You can also swap the beef roast for a leaner cut or include extra vegetables like potatoes or zucchini to pack in more nutrients. This simple, flavorful pot roast is guaranteed to become a go-to for busy weeknights or cozy family gatherings—just set it, forget it, and enjoy deliciously tender results.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
