Slow Cooker Pot Roast
Slow cookers are the easiest way to put a fuss free meal on the dinner table, but that’s not all the kitchen appliance is good for. You can use it to elevate classic weeknight dinners into something holiday-worthy. Take the humble pot roast, for instance. When slow cooked in the CrockPot for 10 hours and flavored with carrots, sweet onion, thyme and red wine, it’s perfect for everything from Sunday dinners to holiday feasts.
Chuck roast is an often overlooked protein. When it comes to something hearty the real star is typically a well-cooked steak. But the truth is, pot roast is a perfect option for small holiday get togethers — it serves about six people, it’s easy to make and saves room in the oven for casseroles and scalloped potatoes.
To make the dish, start by seasoning the chuck roast and searing it in a braising pan. Once seared, set the chuck roast aside and add the carrots and onion to the braising pan. Cook for for a few minutes then add the garlic, bay leaves and thyme. Cook for one minute. Deglaze the pan with beef stock, red wine and ground coriander, cooking for five minutes.
Once the prep is complete, pour the contents of the pan into the slow cooker, add the chuck roast and cook on low for about eight to 10 hours. Looking for something more vegetarian friendly? Check out more of our best slow cooker recipes here.
- 3 pounds beef chuck roast
- Kosher salt
- 1 tablespoon black pepper
- 1 tablespoon canola oil
- 3 medium carrots, peeled and large diced
- 1 large sweet onion, large diced
- 5 garlic cloves, smashed
- 6 bay leaves
- 6 sprigs fresh thyme
- 2 quarts beef stock
- 1 quart dry red wine
- 1 tablespoon ground coriander seed
Season the chuck roast with 1 1/2 tablespoons of salt and pepper.
Place a braising pan, such as a Dutch oven, over high heat on the stove top and warm 1 tablespoon of canola oil until it shimmers.
Add the chuck roast and sear on each side for about five minutes per side.
Remove the roast to a plate to rest and add the carrots and onion to the braising pan.
Cook for three minutes on high heat, then add the garlic, bay leaves and thyme.
Cook one minute more, then deglaze the pan with the beef shin stock, red wine and ground coriander, cooking for five minutes more.
Remove the pan from heat and carefully pour the contents into the Crockpot slow cooker.
Add the chuck roast, cover with the lid and cook on low heat for eight to 10 hours.
This recipe is courtesy of Crockpot and Hugh Acheson.