This Slow Cooker Braised Pot Roast is sure to become a family favorite. It’s Sunday night dinner that can be made any weeknight with the ease of the slow cooker. Carrots, potatoes, celery and onions all blend with the pot roast for a classic pot roast dinner. Post may contain affiliate links.
Slow Cooker Braised Pot Roast
Is there anything more suited for the slow cooker (crock pot) than pot roast? I don’t think so. It is the perfect one pot meal and I can think of nothing I enjoy more for a Sunday dinner! There is something so wonderfully homey about pot roast. I eat a lot of foods now that I didn’t even know existed when I was young – kale, quinoa, and kohlrabi – to name just a few. But a good Sunday pot roast, that feels like it’s been around forever. It never gets old. Potatoes, carrots, onions, celery and meat all combine to taste exactly like I remembered it from when I was young. It is comfort food at it’s finest.
It doesn’t even need a recipe really, though I did glance at a few I found in Not Your Mother’s Slow Cooker Cookbook (NYM Series). The main differences between recipes are just your choice of liquid (wine, broth, water, vinegar), and your choice of veggies (potatoes, carrots, turnips, parsnips). I like to keep mine simple – just onions, carrots, potatoes and celery and either water or beef broth if I have it, salt and pepper and a bay leaf. It doesn’t need much more than that to be everything I want it to be.
Slow Cooker Pot Roast
- olive oil if browning the meat
- salt and black pepper
- 3 1/2 pounds boneless chuck roast
- 3 stalks celery sliced into 1-inch pieces
- 3 carrots sliced into 1-inch pieces
- 4 potatoes peeled and cut into 1-inch chunks
- 1 yellow onion large dice
- 1 cup beef broth
- 1/3 cup red wine optional
- 1 bay leaf
- 1 tablespoon cornstarch
- If browning the beef, add a drizzle of olive oil to a heavy pan and set over medium high heat. Salt and pepper both sides of the pot roast and brown in the hot oil. Cook for about 5 minutes per side or until nicely browned.
- While the roast is browning, place the carrots, celery and onions in the slow cooker. Top with the potatoes and sprinkle with salt and pepper.
- Place the beef (either browned or not) on top of the potatoes and nestle in the bay leaf.
- If you browned the beef, pour the red wine (or beef broth if you're not using wine) into the pan and cook for about 2 minutes, using a wooden spoon to scrape up the browned bits. Pour this over the beef in the slow cooker.
- Cook on low for 6 to 8 hours.
- If you'd like to thicken the sauce, mix 1 tablespoon of cornstarch with two tablespoons of water and stir into the sauce in the crockpot about 30 minutes before serving.