This savory slow cooker pot roast has a flavor that cannot be beat. The meat cooks beautifully, and ends up being fork tender and full of flavor. There is nothing quite like crock pot recipes for easy cooking and superb flavor. Plus the house smells great while the meal is cooking.
Crock pot cooking is a real energy saver for a busy home cook. How do your slow cooker meals end up? If you are not satisfied with your results, you may be making one of these crock pot mistakes.
This recipe uses chuck roast. It is inexpensive to buy and has great marbling of fat to keep it juicy and moist and is so delicious when it is done. And did I mention how wonderful the house smells while it is cooking?
You can use whatever vegetables you would like. For this recipe, I used onions, carrots, and celery and also added some whole baby potatoes, seasoned with fresh thyme, oregano and bay leaf.
A bonus is that you don’t need to make an extra gravy. Adding the flour to the meat and browning it first and them making the liquid from the pan juices is all you need to do and the crock pot will make the gravy for you.
*Cooking Tip*: Don’t overcrowd the crock pot. About 3/4 full is the maximum to make sure it all cooks evenly.
If you don’t have a crock pot, what are you waiting for? I use mine year round for all sorts of recipes. Amazon has a great range of crock pots for you to consider, including this a programmable slow cooker that holds a large roast. (affiliate link) Be sure to get one that is bigger than you think you may need. I have gone through several to get just the right size. (crock pots should not be filled to the top, so you need a larger size than you might anticipate.)
Now, turn on your slow cooker and come back in about 8 hours for dinner ready for the table, and get out in your garden and dig. It’s spring!
This post roast is great served with a side of my delicious corn bread. Enjoy!
- ¼ cup all purpose flour
- 1 tsp Kosher salt
- ¼ tsp cracked black pepper pepper
- 5-6 pounds chuck roast of beef (or other roast suitable for slow-cooking, such as rump roast)
- 2 tbsp olive oil
- 2 large onion, sliced
- 4 carrots, scraped and cubed
- 4 stalks of celery, sliced
- 1 bay leaf
- 1 tbsp fresh thyme
- 1½ tbsp fresh oregano, chopped
- ½ cup beef broth
- ½ cup red wine
- 8-10 Whole small potatoes
- Season the flour with the salt and pepper and rub over the meat.
- Brown the beef on all sides in a skillet in the olive oil. Set aside
- Pour off excess fat from the pan and saute onions until softened slightly, then add to the slow-cooker.
- Pour the wine and broth into the pan, scraping up the browned bits.
- Place the vegetables and herbs into the crock pot and add the beef on top. Pour the liquid over everything. Cook on low 8 hours or more.
- Check the liquid about 1 hour before serving if you can and add more beef broth if there is not a good gravy going in the pot.
- Delicious served with corn bread.
Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive a small commission from the sale, but the price is the same for you. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."