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Cozy Fall-Apart Slow Cooker Pot Roast Recipe Easy and Perfect for Fall

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A comforting and easy slow cooker pot roast recipe that yields tender, fall-apart beef infused with savory herbs and vegetables, perfect for cozy fall evenings.

Ingredients

Scale
  • 3–4 pounds chuck roast
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or vegetable oil
  • 2 medium yellow onions, sliced
  • 4 large carrots, cut into chunks
  • 3 celery stalks, chopped
  • 4–5 garlic cloves, minced
  • 2 cups low-sodium beef broth
  • 1 cup red wine (optional)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 4 medium potatoes, cut into chunks (optional)

Instructions

  1. Pat the chuck roast dry with paper towels and season generously with salt and freshly ground black pepper.
  2. Heat 2 tablespoons of olive or vegetable oil in a large heavy skillet over medium-high heat. Sear the roast for 4-5 minutes on each side until a deep golden-brown crust forms.
  3. While searing, slice onions, chop carrots and celery, and mince garlic.
  4. Remove the roast and set aside. Lower heat to medium and add onions, carrots, and celery to the skillet. Cook for 4-5 minutes until softened.
  5. Add minced garlic and cook for 30 seconds until fragrant. Stir in tomato paste and cook for 1 minute.
  6. Pour in beef broth and red wine (if using). Scrape the bottom of the pan to loosen browned bits.
  7. Add dried thyme, dried rosemary, and bay leaves. Let simmer gently for 2-3 minutes.
  8. Transfer the seared roast to the slow cooker and pour the vegetable and broth mixture over it, ensuring the meat is mostly covered.
  9. Cover and cook on low for 8-9 hours or on high for 4-5 hours until the roast is fork-tender.
  10. If using potatoes, add them about 2 hours before the end of cooking on low or 1 hour on high.
  11. Remove the roast and vegetables carefully. Discard bay leaves.
  12. Optional: Skim fat from the cooking liquid or thicken it with a slurry of cornstarch and water on the stovetop for gravy.
  13. Serve hot and enjoy the tender, fall-apart pot roast.

Notes

Searing the roast before slow cooking adds depth of flavor and a beautiful crust. Use a well-marbled chuck roast for best results. Add potatoes late in cooking to avoid mushiness. Resist lifting the slow cooker lid during cooking to maintain heat. For a thicker gravy, use a cornstarch slurry after cooking. Red wine is optional; substitute with extra broth and a splash of vinegar if preferred.

Nutrition

Keywords: slow cooker pot roast, fall recipe, easy pot roast, comfort food, chuck roast, slow cooker recipe, fall dinner, tender beef

Find it online: https://evabake.com/cozy-fall-apart-slow-cooker-pot-roast-recipe-easy-and-perfect-for-fall/