Slow Cooker Beef Pot Roast
Slow Cooker Beef Pot Roast is a classic Irish-inspired comfort meal featuring tender beef chuck roast slowly cooked with root vegetables, herbs, and a rich beef broth. It's the perfect hearty family dinner for cold days.
Equipment
- Large skillet
- Measuring cups
- slow cooker
Ingredients
- 3 lb beef chuck roast
- 2 tablespoons olive oil
- 1 large onion quartered
- 3 carrots chopped
- 3 potatoes cubed
- 2 parsnips chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 2 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt to taste
- ½ teaspoon black pepper
Instructions
- Season the beef roast with salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the roast on all sides until nicely browned.
- Place the onion, carrots, potatoes, parsnips, and celery into the slow cooker.
- Set the roast on top of the vegetables.
- Sprinkle with the garlic, thyme, and rosemary.
- Pour the beef broth over everything.
- Cover and cook on LOW for 8 hours until the beef is fork tender.
- Transfer the roast to a serving platter and shred it with two forks.
- Serve the beef with the vegetables and spoon the cooking juices over the top.
Notes & Wine Advice
Recipe Notes
Searing the beef before slow cooking creates a richer flavor and deeper color in the finished dish. Cut the vegetables into similar-sized pieces so they cook evenly throughout the long cooking time. For an even richer gravy, remove some cooking liquid and thicken it with a little cornstarch before serving. Leftovers are excellent for sandwiches, cottage pie, or reheated with extra gravy the next day.Wine Advice
A full-bodied Cabernet Sauvignon pairs beautifully with the rich beef and earthy vegetables. A smooth Merlot is another excellent choice for this hearty slow cooker meal.Nutrition values
Calories: 695 kcal | Carbohydrates: 36 g | Protein: 61 g | Fat: 33 g | Saturated Fat: 11 g | Sodium: 640 mg | Sugar: 8 g