I love classic cooking and my Slow-Cooker Classic Pot Roast is super delicious on a cold evening at the end of a busy day.
Using a slow cooker to create one fantastic meal is just smart this time of the year. Low and slow cooking with ingredients that are simple, yet satisfying make mealtime that more delightful. A chuck roast is easy to come by and has all the right balance of flavors and enough fattiness to keep it tender after cooking.
Standard vegetables like carrots, celery and onions added to broth with a few other pantry ingredients create a one-pot wonder that’s super tasty and gives us fall-like flavors that are so comforting. I recommend using a marbled roast that’s larger than you would consume in just one meal, so you can enjoy the leftovers on another night. I roast my potatoes in the oven separately because I love them crispy served alongside, but you can always add them to the slow cooker as well.
2 1/2 pound chuck roast
2 teaspoons onion powder
2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon paprika
1 1/2 cup beef broth
3 tablespooons tomato paste
1/2 cup red wine
6 large carrots, peeled
3 large celery stalks, cut into thirds
2 white onions, sliced thick
2 whole cloves garlic, peeled
2 bay leaves
oil for pan
*one pound new potatoes, optional
- Remove beef from packaging and let rest 30 minutes before cooking. In a small bowl, combine onion powder, salt, pepper and paprika. Sprinkle roast on all sides with spice mixture.
- In an iron skillet or slow-cooker insert, add 1 tablespoon oil and place over high heat. Sear meat on first side for 4 minutes, flip and sear another 4 minutes.
- In slow cooker, add broth, tomato paste, red wine and place seared meat on top. Add carrots, onions, celery, garlic, bay leaves around edges.
- Place lid on top and cook on high for 5 hours. Remove lid and place meat on platter. Spoon carrots, onions and celery around perimeter of meat. Ladle broth over top and serve. Enjoy!