Slow Cooker Pot Roast with Carrots and Onion

Serve up this classic feast for a weeknight dinner to remember!

By Charlyne MattoxPublished: Oct 16, 2023

2 Ratings

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pot roast with carrots and onion on a platter with glasses of wine nearby

Ian Palmer

Yields:

6 - 8 serving(s)

Prep Time:

45 mins

Total Time:

4 hrs 45 mins

An inexpensive and tough cut of meat (such as chuck) turns meltingly tender when cooked in a moist environment over a long period of time. It's the perfect job for a slow cooker!

Set this up in the morning and you'll come home to a meal that is ready and waiting.

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Ingredients

2 Tbsp. olive oil
4 lb. beef chuck roast, excess fat trimmed and cut into 6 pieces
Kosher salt and freshly ground black pepper
1 cup dry red wine
1/2 cup chicken stock
1 red onion, halved and sliced
2 cloves garlic, peeled and smashed
2 sprigs thyme, plus leaves for garnish
1 sprig rosemary
1 lb. carrots, peeled and cut into 1 1/2-inch pieces
Boiled potatoes, for serving

Directions

1. Step 1Heat oil in a Dutch oven medium-high heat, or in a 5 to 7-quart or larger slow cooker, using sauté function. Season beef with salt and pepper. Cook, in batches, turning occasionally, until browned on all sides, 10 to 12 minutes in a Dutch oven or 25 to 30 minutes in the slow cooker; transfer to a plate. Add wine and stock and cook, scraping up any brown bits. Add onion, garlic, thyme, rosemary, and beef to slow cooker. Cook, covered, on high 2 hours and on low 4 hours. Add carrots and cook until beef is fork tender and carrots are tender, 1 1/2 to 2 hours more on high and 3 1/2 to 4 hours on low.
2. Step 2Transfer beef to a cutting board and cut into large chunks. Skim fat from sauce if desired. Return beef to pot and season with salt and pepper. Serve garnished with thyme and with potatoes alongside.

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