Classic Slow Cooker Pot Roast with Eight Delicious Sides
This classic slow cooker pot roast recipe features a tender chuck roast, slow-cooked to perfection with aromatic vegetables and a rich gravy. Perfect for a comforting family meal, it comes with suggestions for eight delicious side dishes.
Equipment
- Paper towels
- Large, heavy-bottomed skillet or Dutch oven
- Slow cooker
- Small bowl
Ingredients
For the Pot Roast:
- 3-4 lb Chuck Roast (1.3-1.8 kg)
- 1 tablespoon Olive Oil
- 1 large Yellow Onion roughly chopped
- 3-4 cloves Garlic minced
- 1 cup Beef Broth (or beef stock)
- 1 cup Dry Red Wine (optional), such as Cabernet Sauvignon or Merlot (use more beef broth if omitting)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Dried Thyme (or a few sprigs of fresh thyme)
- 1 teaspoon Dried Rosemary (or a few sprigs of fresh rosemary)
- 2 Bay Leaves
- Salt and freshly ground Black Pepper to taste
- 2 tablespoons All-Purpose Flour or Cornstarch (for gravy)
Recommended Side Dishes (Choose 1-2, or more!):
- Creamy Mashed Potatoes Russet or Yukon Gold potatoes, butter, milk/cream, salt, pepper.
- Roasted Carrots and Parsnips Carrots, parsnips, olive oil, fresh rosemary/thyme, salt, pepper.
- Garlic Parmesan Green Beans Fresh green beans, garlic, Parmesan cheese, olive oil.
- Sautéed Mushrooms with Thyme Cremini mushrooms, butter, fresh thyme, garlic.
- Crispy Roasted Brussels Sprouts Brussels sprouts, olive oil, balsamic glaze (optional).
- Buttery Egg Noodles Wide egg noodles, butter, fresh parsley.
- Creamed Spinach Fresh spinach, butter, cream cheese, garlic powder, nutmeg.
- Classic Dinner Rolls Store-bought or homemade.
Instructions
Pot Roast
- Pat the chuck roast dry with paper towels, then season generously with salt and black pepper.
- Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
- Sear the seasoned roast for 3-4 minutes per side until deeply browned, then remove and set aside.
- Reduce heat to medium, add chopped onion to the same skillet, and cook for 5-7 minutes until softened.
- Add minced garlic and cook for another minute until fragrant.
- If using, deglaze with red wine, scraping the bottom of the pan, and simmer for 2-3 minutes.
- Transfer the sautéed onions, garlic, and wine mixture to the bottom of the slow cooker, then place the seared chuck roast on top.
- Pour in beef broth and Worcestershire sauce, then add dried thyme, dried rosemary, and bay leaves.
- Cover the slow cooker and cook on LOW for 7-9 hours or on HIGH for 4-5 hours until the beef is very tender.
- If adding root vegetables, include them during the last 2-3 hours of cooking, ensuring they are submerged in liquid.
- Once the roast is cooked, remove beef and bay leaves, set beef aside to rest, and skim fat from the liquid.
- Whisk flour or cornstarch with cold water, pour into the simmering liquid, and stir constantly.
- Cook on high for 15-20 minutes, or until the gravy thickens to desired consistency, then taste and adjust seasonings.
- Shred or slice the pot roast and serve with the gravy and your chosen side dishes.
Notes
For best results, do not overcrowd the skillet when searing the roast. If you don't have red wine, simply use an additional cup of beef broth. The quality of beef broth significantly impacts the flavor of the gravy, so choose a good one. Allowing the roast to rest before shredding or slicing keeps it juicy. Adjust cooking time based on your slow cooker model and desired tenderness of the meat. Enjoy with your favorite combination of the suggested side dishes for a complete and satisfying meal.