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Slow Cooker Pot Roast

A tender and hearty pot roast with a chunky vegetable sauce perfectly made in your slow cooker
Prep Time 10 minutes
Servings 8
Author Melissa Hiatt (Making it Sweet)


  • 2 cups carrots roughly chopped (about 4 carrots)
  • 2 cups celery roughly chopped (about 5 stalks)
  • 1 large onion roughly chopped
  • 3 garlic cloves peeled and smashed
  • 1 cup beef stock
  • 1/2 cup red wine
  • 3 tbsp tomato paste
  • 3 sprigs of fresh thyme
  • 2 sprigs of rosemary
  • 5 lb Beef Chuck Roast
  • 1 tbsp salt
  • pepper to taste
  • 1/2 cup flour
  • 3 tbsp olive oil


  1. Place the carrots, celery, onion, and garlic cloves in the slow cooker.
  2. Mix together the tomato paste, beef stock and red wine until the tomato paste is dissolved. Pour into the slow cooker.
  3. Tie together the rosemary and thyme to make a bouquet garni and place it in the slow cooker.
  4. Pat the beef chuck roast dry and generously salt and pepper both sides.
  5. Heat a pan with olive oil.
  6. Lightly dredge the beef with flour on all sides and place in the hot pan to brown.
  7. Brown all sides of the beef (about 2 minutes per side) and place in the slow cooker.
  8. Set slow cooker to high for 4-5 hours or low for 6-8 hours.

To make the sauce

  1. Remove the meat and bouquet garni from the slow cooker and set aside.
  2. Skim off excess fat from the liquid in the slow cooker.
  3. Take half of the mixture remaining in the slow cooker and place it in a blender.
  4. Add the mixture back to the slow cooker and mix with the remaining liquid and vegetables.
  5. Add meat back to the slow cooker.

Recipe Notes

Freezer meal it: Place all the vegetables, liquid and browned meat in a freezer bag. Thaw one day in advance in the refrigerator before cooking. Place in the slow cooker for the desired for 4-6 hours on high or 6-8 hours on low.