Easy To Make Slow Cooker American Pot Roast

This recipe for American Pot Roast is so easy to make and so flavorful. Serve this pot roast with mashed potatoes and you’ll have a perfect family style meal.

Course Main Course

Cuisine American

Keyword Pot Roast, Slow Cooker

Prep Time 30

Cook Time 6

Total Time 6 30

Servings

Calories 769kcal

Equipment

Slow Cooker

Ingredients

3 pound Beef chuck roast
2 White onions chopped
4 large Carrots peeled and diced
2 cups Beef stock
1 cup Red wine
1 tbsp Grapeseed oil
1 tbsp Balsamic vinegar
1 teaspoon rosemary
1 teaspoon garlic powder
1 teaspoon thyme
3 tsp kosher salt
1 tsp black pepper

Instructions

First, Roughly chop the white onions (2 medium) Peel and slice the carrots (4 large). Slice the thin end of the carrot into 2 inch pieces and the thick end of the carrot into 1 inch pieces.
Next, generously salt (2 tbsp) and pepper (1 tbsp) the chuck roast.
Heat the grapeseed oil (1tbsp) in a large cast iron or heavy skillet medium-high heat. Do not use non-stick cookware.
Brown the chuck roast on all sides until nicely caramelized. Remove the roast from the pan and set aside.
Then, with the pan still on medium high, add in the red wine (1 cup) and stir the red wine with a whisk to remove any of the bits of beef. Add in beef stock (2 cups), balsamic vinegar (1 tbsp) dry thyme (1tsp) garlic powder (1 tsp) and dry rosemary (1 tsp). Whisk the sauce and bring to a simmer.
Finally, place the roast back into the slow cooker and top with the carrots and onions. Pour the sauce over the mix so that the beef is covered.
That's it! Put the lid on the pot, then cook for 4 hours on high for a 3-pound roast. If your roast is larger, 4 to 5 pounds, then increase the cooking time to 6 hours. The beef is done when it reaches 205 degrees and is fork tender.

Notes

Sautéed Cremini Mushrooms (6 ounces) would be an outstanding garnish for this pot roast recipe.

Trim off the ends of the mushrooms and cut in thick slices. Heat a frying pan over medium heat and add olive oil(1 tbsp). Cook the mushrooms for a few minutes, until they begin to soften.

Add butter (1 tbsp), minced shallot (1 tbsp) and minced garlic (1tsp) to the pan of mushrooms. Stir this together, then add a pinch of salt and black pepper. Cook, stirring often, for another 1 to 2 minutes, until the mixture is fragrant.

Add white wine or white vermouth (¼ cup) to the pan and cook until the wine has reduced by half. Finish the mushroom sauce with chopped parsley (1 tsp). Serve the mushrooms over the sliced pot roast with some pan sauce.

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