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Serves 6Prep 20 minCook 13HTotal 8H20 min

Ingredients

• 3½ to 4 pounds boneless chuck roast
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, cut into wedges
• 5 garlic cloves, finely chopped
• 2 tablespoons tomato paste
• 1 cup beef broth
• ½ cup dry red wine, or use an additional ½ cup beef broth
• 1½ pounds carrots, peeled and cut into large pieces
• 1½ pounds baby potatoes, halved if large
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 1 tablespoon Worcestershire sauce, optional
• 2 tablespoons chopped fresh parsley, for serving

Method

1. Prepare the roast. Pat the chuck roast dry with paper towels. Season all sides with the salt and black pepper. Allow it to sit at room temperature for approximately 15 minutes while preparing the vegetables.
2. Sear the beef. Heat the olive oil in a large skillet over medium-high heat. Add the roast and sear for 3 to 5 minutes on each side, including the edges, until deeply browned. Transfer the roast to the slow cooker.
3. Cook the aromatics. Reduce the skillet heat to medium. Add the onion and cook for 2 minutes. Add the garlic and tomato paste. Stir for 30 seconds, scraping up any browned pieces from the pan.
4. Deglaze the skillet. Pour in the red wine and beef broth. Stir and simmer for 1 to 2 minutes. If not using wine, add the additional beef broth instead. Pour the liquid over the roast.
5. Add the vegetables and herbs. Arrange the carrots and potatoes around the roast. Add the thyme, rosemary, bay leaves, and Worcestershire sauce, if using. The vegetables should sit in the liquid, while the top of the roast may remain partially exposed.
6. Cook. Cover with the lid. Cook on LOW for 8 hours or HIGH for 5 hours , until the roast is fork-tender and the vegetables are soft.
7. Check the roast. Insert an instant-read thermometer into the thickest part of the meat. Whole beef roasts should reach at least 145°F with a 3-minute rest for safety. For the fall-apart texture expected from pot roast, the roast will generally need to cook to approximately 190°F to 205°F.
8. Rest and serve. Transfer the roast to a cutting board and rest for 10 to 15 minutes. Remove the herb stems and bay leaves. Slice the roast against the grain or pull it apart with two forks. Serve with the vegetables and spoonfuls of the cooking liquid.

Slow Cooker Pot Roast (Fall-Apart Tender)

Pot roast (noun): a whole cut of beef cooked slowly with vegetables and liquid until its connective tissue softens and the meat becomes tender enough to pull apart.

This slow cooker pot roast uses a well-marbled chuck roast, root vegetables, beef broth, red wine, garlic, tomato paste, and fresh herbs. The roast is seared first to develop a browned exterior, then cooked slowly until tender.

The result is not beef stew. The beef remains one whole roast while it cooks, with the carrots, potatoes, and onions arranged around it. Slice or shred the finished roast, then serve it with the vegetables and cooking juices.

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Definition

A successful pot roast depends on three controls:

• Cut: Chuck roast contains connective tissue and fat that become tender during extended cooking.
• Temperature: Low heat gives collagen time to soften without rapidly drying the meat.
• Liquid: Beef broth and red wine create a moist cooking environment and form the base of the gravy.

Thaw the roast fully in the refrigerator before cooking. For food-safety guidance, refer to the USDA slow cooker recommendations.

Recipe

Servings: 6
Prep time: 20 minutes
Cook time: 8 hours on LOW or 5 hours on HIGH
Total time: 8 hours 20 minutes on LOW

Ingredients

• 3½ to 4 pounds boneless chuck roast
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, cut into wedges
• 5 garlic cloves, finely chopped
• 2 tablespoons tomato paste
• 1 cup beef broth
• ½ cup dry red wine, or use an additional ½ cup beef broth
• 1½ pounds carrots, peeled and cut into large pieces
• 1½ pounds baby potatoes, halved if large
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 1 tablespoon Worcestershire sauce, optional
• 2 tablespoons chopped fresh parsley, for serving

Method

1. Prepare the roast. Pat the chuck roast dry with paper towels. Season all sides with the salt and black pepper. Allow it to sit at room temperature for approximately 15 minutes while preparing the vegetables.

2. Sear the beef. Heat the olive oil in a large skillet over medium-high heat. Add the roast and sear for 3 to 5 minutes on each side, including the edges, until deeply browned. Transfer the roast to the slow cooker.

3. Cook the aromatics. Reduce the skillet heat to medium. Add the onion and cook for 2 minutes. Add the garlic and tomato paste. Stir for 30 seconds, scraping up any browned pieces from the pan.

4. Deglaze the skillet. Pour in the red wine and beef broth. Stir and simmer for 1 to 2 minutes. If not using wine, add the additional beef broth instead. Pour the liquid over the roast.

5. Add the vegetables and herbs. Arrange the carrots and potatoes around the roast. Add the thyme, rosemary, bay leaves, and Worcestershire sauce, if using. The vegetables should sit in the liquid, while the top of the roast may remain partially exposed.

6. Cook. Cover with the lid. Cook on LOW for 8 hours or HIGH for 5 hours, until the roast is fork-tender and the vegetables are soft.

7. Check the roast. Insert an instant-read thermometer into the thickest part of the meat. Whole beef roasts should reach at least 145°F with a 3-minute rest for safety. For the fall-apart texture expected from pot roast, the roast will generally need to cook to approximately 190°F to 205°F.

8. Rest and serve. Transfer the roast to a cutting board and rest for 10 to 15 minutes. Remove the herb stems and bay leaves. Slice the roast against the grain or pull it apart with two forks. Serve with the vegetables and spoonfuls of the cooking liquid.

Tips

• Use chuck roast. Brisket or rump roast can work, but chuck roast usually provides the best balance of fat, connective tissue, and tenderness.
• Do not skip drying the meat. A dry surface browns more effectively than a wet one.
• Sear in batches if necessary. The roast should contact the skillet directly. Crowding the pan can cause steaming instead of browning.
• Keep the roast whole. Cutting it into cubes changes the recipe into a stew and can affect the cooking time and texture.
• Do not add excessive liquid. A slow cooker retains moisture. The broth should come partway up the roast, not completely cover it.
• Keep the lid closed. Each opening releases heat and extends the cooking time.
• Do not judge doneness by time alone. Slow cookers vary. The roast is ready when a fork slides into the center with minimal resistance.
• Thicken the gravy if required. Strain 2 cups of the cooking liquid into a saucepan. Simmer it over medium heat, or whisk in a cornstarch slurry made from 1 tablespoon cornstarch and 2 tablespoons cold water.
• Store leftovers safely. Refrigerate leftovers within 2 hours. Store in a sealed container for up to 4 days, or freeze for up to 3 months. Reheat until steaming hot throughout.

Variations

• No wine: Replace the red wine with an equal amount of beef broth.
• Mushroom pot roast: Add 8 ounces of sliced mushrooms during the final 2 hours of cooking.
• Balsamic version: Add 1 tablespoon balsamic vinegar with the broth for a sharper, slightly sweet sauce.
• Garlic-forward version: Add 8 whole peeled garlic cloves instead of chopped garlic.
• Gluten-free version: Confirm that the beef broth and Worcestershire sauce are certified gluten-free.
• Dairy-free version: The base recipe is dairy-free. Use olive oil rather than butter for the searing step or gravy.

FAQ

Can I put a frozen chuck roast in the slow cooker?

No. Thaw the roast completely in the refrigerator before cooking. A frozen roast can remain too long in the temperature range where bacteria multiply quickly. Do not use the slow cooker to thaw meat.

Is searing the roast required?

No. Searing is not required to make the roast safe, but it improves the browned flavor and appearance of the finished dish. Sear the meat in a hot skillet before adding it to the slow cooker.

Why is my pot roast tough?

Toughness usually means the roast needs more cooking time, not less. Chuck roast becomes tender after its connective tissue breaks down. Continue cooking until a fork enters the center easily and the meat can be pulled apart.

Can I cook this pot roast on HIGH?

Yes. Cook it on HIGH for approximately 5 hours. The exact time depends on the roast’s size, the slow cooker, and how full the cooker is. Check the meat for tenderness and temperature near the end of the cooking period.

Should the roast be covered with liquid?

No. The liquid should come partway up the roast. The slow cooker traps steam and releases moisture from the beef and vegetables, so fully submerging the roast is unnecessary.

Can I prepare the roast the night before?

You can season and refrigerate the roast, chop the vegetables, and measure the liquid in advance. Keep raw beef and vegetables refrigerated separately until cooking. Sear the roast immediately before placing it in the slow cooker.