Perfect Slow Cooker Pot Roast

Cook the Roast

1. Gather ingredients.

2. Sprinkle the beef chuck roast all over with salt and freshly ground black pepper.

3. Heat 2 tablespoons of vegetable oil or olive oil over medium-high heat in a large, heavy Dutch oven or large, deep saute pan. Add the onions to the pan. Cook, stirring until the onions are lightly browned. 

4. Add the carrots and cook, stirring for 2 minutes longer. Remove the carrots and onions to the slow cooker insert. 

5. Add the remaining 1 tablespoon of oil to the skillet and sear the roast. Turn it to brown all sides, about 6 to 8 minutes total. Remove the roast and place it on the onions and carrots. Arrange the potatoes around the roast.

6. Add the garlic to the skillet and cook, stirring for 1 minute. Add the red wine and bring to a boil. Cook, stirring to scrape up browned bits until the wine is reduced by about one-third.

7. Add the beef broth and thyme to the pan and bring to a simmer.

8. Pour the mixture over the beef and vegetables in the slow cooker. Place the sprigs of rosemary on top of roast.

9. Cover and cook on low for 7 to 9 hours, or on high for 3 1/2 to 5 hours. The roast should be very tender. Remove the roast and vegetables to a platter and keep warm for serving. Make gravy with the liquids, if desired.

Make the Gravy

1. Strain and pour the meat juices into a saucepan (use a gravy separator to eliminate excess fats). Bring to a boil. Simmer for about 5 minutes, until slightly reduced and flavorful.

2. Combine 2 tablespoons of cornstarch with 3 tablespoons of cold water. Stir until smooth and well blended. 

3. Stir the cornstarch mixture into the juices and cook, stirring until thickened. Serve the sliced meat with the gravy and enjoy!