Menu
Beef / Food / Main Dishes / One-Pot Meal / Slow Cooker

Tender Slow Cooker Pot Roast

Simmered on low for 8 hours with hearty vegetables, this tender slow cooker pot roast melts in your mouth. 

Overhead shot of shredded pot roast in serving dish with potatoes, carrots, and mushrooms.

Melt-in-your-mouth goodness.

Chuck roast is slow cooked for 8 hours on low with buttery baby potatoes, carrots, button mushrooms, sweet onion, and fresh winter herbs like rosemary and thyme. This recipe is lazy Sunday perfection. It’s easy to prep, easy to clean up, and it fills your home with the cozy aroma of beef, earthy vegetables, herbs, and red wine. This has easily become a favorite in this house. Served with fresh bread, you can’t go wrong.

Overhead shot of uncooked pot roast, veggies, and herbs in a slow cooker.

What cut of beef is best for a slow cooker roast?

Chuck roast. This is my personal favorite. A chuck roast is super tender and falls apart easily after being slow cooked, making it perfect for shredding. It’s awesome. But if you’d prefer to slice your roast, as opposed to shredding it into large tender chunks, read on.

Brisket. With brisket, you’re getting a fattier cut that gets extremely tender when slow cooked, but it can still be sliced for serving.

Round. Bottom round or top round are leaner cuts. They’re fine to use if you plan on slicing the roast, but they certainly wouldn’t be my top choice.

If you’re still feeling a little torn, the best advice I can give is to talk to your butcher. Tell him your plans, and they’ll be able to suggest the right cut for you.

Why slow cook a pot roast?

From a technical standpoint, slow cooking the cuts mentioned above breaks down the collagen in the beef. This tenderizes the meat to give us that buttery melt-in-your-mouth texture we love. The beef also releases its juices into the broth which brings big flavor to everything—the beef, the veggies, and the gravy.

As far as practicality goes, you can set it and forget it—and you’re left with very little clean up. That’s a selling point on it’s own in my mind.

Side shot close up of bowl of tender pot roast.

How to shred beef.

When it comes to cooking meat to tender perfection, internal temperature is everything. (And this is why a meat thermometer is the kitchen tool I encourage the most.) 

I wanted to include this little tidbit because the internal temperature is super important

Here’s how to make this deliciously tender slow cooker pot roast.

Like any slow cooker recipe, this one’s easy. Throw everything into the pot, hit a button, and walk away.

Here’s what you’ll need:
  • Olive oil
  • Boneless chuck roast 
  • Yellow onions 
  • Garlic cloves
  • Baby potatoes
  • Carrots
  • Celery
  • Mushrooms
  • Balsamic vinegar
  • Dijon mustard
  • Brown sugar
  • Fresh thyme
  • Fresh rosemary
  • Beef bouillon paste
  • Cracked black pepper
  • Beef broth
  • Red wine
  • Flour
  • Fresh parsley

Overhead close up of serving bowl full of pot roast and veggies.

Here’s what you’ll do:
  • Place the potatoes, onions, carrots, celery, mushrooms, and garlic cloves into the slow cooker. Create a bit of a dip in the middle to nestle the roast.
  • Heat the oil in a large skillet or pan over high heat. Rub the roast with a generous amount of salt, pepper, and chopped fresh rosemary or thyme. Transfer the roast to the hot pan of oil and cook until browned. Do this on each side. (About 5-6 minutes each side). This will give the exterior a nice crust, but you don’t want to cook it anymore than that. When done, transfer the roast to the slow cooker; leave the skillet on the stove.
  • To the skillet where you browned the beef, add the red wine, beef broth, bouillon paste, brown sugar, mustard, and balsamic vinegar over medium-high heat. Bring to a simmer, whisking the ingredients together until well-mixed and the sugar and bouillon have dissolved. Remove from heat, whisk in the flour, and carefully pour the liquid into the slow cooker over the beef and vegetables. This juice will thicken as it slow cooks, also taking in the natural juices from the beef.
  • Cover and cook on low for 8 hours, or until the meat is tender and falling apart and the vegetables are soft. For tender beef that can be shredded, you’re looking for an internal temperature of 190-195º. 
  • Taste test and add any extra balsamic vinegar, brown sugar, salt or pepper, if needed.
  • Slice meat, drizzle with gravy, and garnish with fresh parsley.

Hope you enjoy!

If you plan on making this recipe, be sure to snap a pic and tag us on Insta! @killing__thyme.

Other beefy dishes you’ll love:

Ingredients

  • 1 TBSP olive oil
  • 2 lb boneless chuck roast
  • Kosher salt and cracked black pepper, to taste
  • 1 tsp Fresh rosemary, chopped
  • 4 cloves of garlic, smashed and minced
  • 1 yellow onion, cut into wedges
  • 1 lb baby potatoes
  • 4 oz fresh button mushrooms You could also get cremini mushrooms and slice them into quarters, since they're larger. Button mushrooms can be left whole.
  • 2 carrots, cut into 2-inch pieces
  • 1 rib of celery, cut into 1-inch pieces
  • A few fresh thyme sprigs
  • A few fresh rosemary sprigs
  • 1/2 cup beef broth
  • 1/4 cup dry red wine
  • 1 TBSP stone ground mustard Dijon mustard will also work.
  • 1 TBSP brown sugar
  • 1/2 TBSP balsamic vinegar
  • 1 tsp beef bouillon paste Better Than Bouillon works really well.
  • 1 TBSP all purpose flour
  • Fresh chopped parsley, to serve

Instructions

  • Place the garlic, onions, potatoes, mushrooms, carrots, and celery into the slow cooker. Create a bit of a dip in the middle to nestle the roast.
  • Heat the oil in a large skillet or pan over high heat. Rub the roast with a generous amount of salt, pepper, and chopped fresh rosemary or thyme. Transfer the roast to the hot pan of oil and cook, for about 5-6 minutes each side, until browned. This will give the exterior a nice crust, but don't cook it anymore than that. When done, transfer the roast to the slow cooker; leave the skillet on the stove.
  • To the skillet where you browned the beef, add the beef broth, red wine, mustard, brown sugar, balsamic vinegar, and bouillon paste over medium-high heat. Bring to a simmer, whisking the ingredients together until well-mixed and the sugar and bouillon have dissolved. Scrape up any pan bits while you're at it—this will add to the flavor of your gravy!
  • Remove the skillet from the heat, whisk in the flour, and carefully pour the liquid into the slow cooker over the beef and vegetables. This juice will thicken as it slow cooks, also taking in the natural juices from the beef.
  • Nestle a few fresh thyme and rosemary sprigs around the beef and vegetables. Cover and cook on low for 8 hours (or on high for 5-6 hours), until the meat is tender and falling apart and the vegetables are soft. For tender beef that can be shredded, you're looking for an internal temperature of 190-195º. Taste test and season it a little extra if necessary.
  • Transfer the meat to a cutting board. Shred it or slice, then place it into a serving dish with the vegetables. Drizzle with gravy and garnish with fresh parsley.

 

 

 

No Comments

    Leave a Reply

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.