Slow Cooker Pot Roast





  • 3 tablespoons vegetable oil
  • 1 boneless chuck roast, trimmed, seasoned with salt and pepper (3-4 lb.)
  • 1/4 cup all-purpose flour
  • 2 tablespoon tomato paste
  • 1/2 cup dry white wine
  • 1 1/2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 cups sliced onions
  • 6 medium carrots, peeled and cut into  2 to 3- inch pieces
  • 3 large celery ribs, cut into 2 to 3-inch pieces
  • 6 cloves garlic, chopped
  • 3-4 sprigs fresh thyme
  • 2 bay leaves


  • Saute pan
  • Tongs
  • Slow Cooker
  • Peeler


  1. Heat oil in a saute pan over medium-high heat.  Sear roast on all sides, 10 minutes total.  Transfer roast to a 4-6- quart slow cooker.
  2. Stir flour into saute pan; cook 1 minute.  Add tomato paste and cook 1 minute more.
  3. Deglaze saute pan with wine, cooking until liquid evaporates.  Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any brown bits.
  4. Transfer broth mixture to the slow cooker; add onions, carrots, celery, garlic, thyme, and bay leaves.  Cover and cook until the meat is fork-tender, on low-heat setting 8-10 hours or on high-heat setting for 4-5 hours.  Discard thyme sprigs and bay leaves before serving.

Please visit the Blog Section of this website for more information on Slow Cooking.


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