How to Cook the Perfect Beef Pot Roast in Your Slow Cooker

Step 1

Gather ingredients. The Spruce Sprinkle the beef chuck roast all over with salt and freshly ground black pepper. The Spruce Heat 2 tablespoons of vegetable oil or olive oil over medium-high heat in a large, heavy Dutch oven or large, deep saute pan. Add the onions to the pan. Cook, stirring until the onions are lightly browned. The Spruce Add the carrots and cook, stirring for 2 minutes longer. Remove the carrots and onions to the slow cooker insert. The Spruce Add the remaining 1 tablespoon of oil to the skillet and sear the roast. Turn it to brown all sides, about 6 to 8 minutes total. Remove the roast and place it on the onions and carrots. Arrange the potatoes around the roast. The Spruce Add the garlic to the skillet and cook, stirring for 1 minute. Add the red wine and bring to a boil. Cook, stirring to scrape up browned bits until the wine is reduced by about one-third. The Spruce Add the beef broth and thyme to the pan and bring to a simmer. The Spruce Pour the mixture over the beef and vegetables in the slow cooker. Place the sprigs of rosemary on top of roast. The Spruce Cover and cook on low for 7 to 9 hours, or on high for 3 1/2 to 5 hours. The roast should be very tender. Remove the roast and vegetables to a platter and keep warm for serving. Make gravy with the liquids, if desired.

Step 2

Strain and pour the meat juices into a saucepan (use a gravy separator to eliminate excess fats). Bring to a boil. Simmer for about 5 minutes, until slightly reduced and flavorful. The Spruce Combine 2 tablespoons of cornstarch with 3 tablespoons of cold water. Stir until smooth and well blended. The Spruce Stir the cornstarch mixture into the juices and cook, stirring until thickened. Serve the sliced meat with the gravy and enjoy!