Slow Cooker Pot Roast
I knew Ed and I would be spending our Election Day evening glued to the TV, so in the morning I decided we both needed a good, hearty, warming comfort dish to enjoy while watching the news. I was also honestly craving some red wine because thanks to daylight savings, it gets dark AF here at 5:45 pm, so I needed allll the cozy, nighttime fall vibes, which for me, includes a good red wine.
I ran to Whole Foods in the morning and picked up the classic pot roast ingredients: chuck roast, onion, carrots, bone broth, and potatoes, and began prepping this scrumptious slow cooked meal. Then, about 30 minutes before we wanted to eat, I whipped up some simple mashed potatoes and poured a (large) glass of red wine, while watching the craziness of election night.
When Ed tried the dish, I asked him how he like it and his response was “it’s very Ohio”, which for him means a simple comforting meat & potatoes kinda meal aka exactly how I wanted it to be! So I’ll give myself a pat on the back for this one. I highly recommend making this for when you need a good ole’ Midwest-ish hearty meal. Okay, let’s get cooking!!
Slow Cooker Pot Roast (yields 1 large pot)
Ingredients:
3-4 lbs. chuck roast
1 yellow onion, roughly chopped
4 large carrots, roughly chopped
4 cloves of garlic, sliced
1 cup beef bone broth
1 cup red wine
dash of worcestershire sauce
1 tbsp. tomato paste
salt & pepper
fresh thyme sprigs
avocado oil
Instructions:
bring a skillet to medium-high heat. pat dry chuck roast and season generously with salt. once skillet is hot, add in avocado oil and sear chuck roast on all sides (3-4~ per side), then transfer to slow cooker
add chopped onions and carrots to skillet, season with salt & pepper, and sauté until onions are translucent. transfer onions and carrots to slow cooker, arranging them around the chuck roast
add beef bone broth, red wine, tomato paste, and a dash of worcestershire sauce to skillet and deglaze, scraping up all the flavor from the browned chuck roast
transfer liquid to slow cooker, add in garlic and fresh thyme sprigs, and cook on low for a minimum of 7 ½ hours
when you’re ready to eat, remove thyme sprigs from the slow cooker, take out the chuck roast, cut the string off the meat, and shred. place shredded roast back into the crockpot
serve over mashed potatoes, and enjoy!
notes:
I had leftover celery from making my sonoma chicken salad so I threw it in with the onions and carrots!
you could also add small potatoes to the slow cooker instead of serving with mashed potatoes!
I recommend using beef bone broth instead of beef stock because it has more flavor, it’s good for your gut, and it adds a little more protein to the dish!
if you don’t have red wine, no worries, simply use 2 cups of beef bone broth instead. and if you don’t have bone broth, use chicken or vegetable stock!
make sure to tag @finewithfood when making any of my recipes!!
