Crockpot Beef Pot Roast
This Crockpot Beef Pot Roast delivers up a tender melt in your mouth roast with fork tender vegetables and a rich gravy. The perfect Sunday dinner!
If you want a hearty and comforting meal for your Sunday dinner, this crockpot beef pot roast certainly fits the bill. Simply sear the meat, cook the roast and vegetables in the crockpot, then make the easy rich gravy, and serve!
There’s just something about a hearty and satisfying pot roast on a Sunday afternoon that reminds me of Sunday dinners when I was a kid. A meal that you can let slowly cook all day, giving you time to do other things, like making dessert or spending time with the family. I especially like making a pot roast on a cold winters day. So comforting!
Tips for making this recipe
- Make sure to sear the meat on all sides, including the edges. A crust should form on all sides and edges. This helps to seal in the juices, resulting in a more tender and juicy piece of meat.
- Use a dry red wine, but not an expensive one. Some good ones are merlot, sauvignon or pinot noir. You can freeze leftover wine for future recipes. I like to freeze it in small 1 cup containers.
- You can use any potatoes for this recipe. My favorite are the small Yukon gold. I think they hold up better than russet potatoes.
- Don’t omit the tomato paste. Tomato paste is a concentrated form of tomatoes, adding richness to the pot roast without added liquid. You can purchase it in a tube these days. However, if you must open a can of tomato paste, you can simply freeze the rest.
- Leave the small potatoes whole, and cut the carrots in large pieces. They have to cook for several hours, and you don’t want them turning mushy.
Make The Pot Roast
Sear the meat: Add the oil to a large skillet or dutch oven over medium heat. Add the chuck roast, and sprinkle both sides with salt and pepper. Sear on both sides and all the edges. This helps to seal in the juices. Transfer roast to a crockpot, leaving any juices in the skillet.
Sauté the onions: Add the onions to the skillet and sauté until tender. Add the minced garlic and cook for 1 minute. Transfer the onions to the crockpot.
Reduce the red wine: Add the red wine, tomato paste, and Worcestershire sauce to the skillet. Whisk while scraping loose the bits from the bottom of the skillet, and cook until the wine has reduced by about one half. Add some of the broth, about a cup or so, and mix to combine. Transfer the mixture and the rest of the broth/stock to the crock pot. You will have lots of broth covering everything and that’s fine. You will be using 3 cups of it later to make gravy.
Cook: Place the carrots and potatoes around the edges of the roast in the crockpot. Place the sprigs of thyme on top of the roast. Cover and cook on low for 7 to 8 hours, or until the meat is fork tender. Once the roast is done, remove the sprigs of thyme.
Make the Gravy
Pour three cups of the pot roast broth/drippings through a wire mesh strainer to remove the solids. You don’t have to do this until you want a silky smooth gravy. Add about 1/2 cup of the broth/drippings to a skillet over medium heat. Add 2 1/2 tablespoons of flour and whisk constantly until the mixture thickens, at least one minute, giving the flour taste time to cook out. Then slowly, keep adding the remainder broth a cup at time while whisking constantly. Cook until the mixture starts to thicken and remove from heat.
Transfer the roast to a platter. Use two forks to shred the meat. Drizzle some of the gravy over the shredded roast. Pour additional gravy over each serving.
Can I omit the red wine?
Yes. You can replace the red wine with additional broth. If you do, you don’t have to reduce anything. You can simply whisk together about 1 cup of the broth in with the tomato paste and Worcestershire sauce, then add it and the remaining broth to the crockpot. It won’t be as rich in flavor, and won’t be as acidic.
Can I freeze this recipe?
Yes. Pot roast always freezes well. Transfer the leftover pot roast to one large freezer safe container or individual smaller ones. If you’re dividing among more than one container, make sure each container has some of the gravy over the roast. You can also transfer to freezer bags and lay flat in the freezer until they are frozen. This way, they thaw quicker. Freeze for up to 3 months. Thaw overnight in the refrigerator. Heat over low heat or in the microwave.
Can I cook this pot roast in the oven?
Yes. Make sure to use a heavy pot with a lid, such as a Dutch oven. You will do everything in the dutch oven. You still need to sear the meat, remove and set it aside, while you sauté the onions, and follow all the remaining prep steps. Bake in a 325 oven, no higher. You don’t want to rush the cooking time. Bake for 3 to 4 hours (depending on size) or until the meat reaches an internal temperature of 195-205 degrees Fahrenheit. If you like really firm vegetables, you can cook the roast by itself for one hour, then add the carrots and potatoes.
Can I use a different cut of meat?
You can. However, I feel that chuck roast is the best cut of meat for pot roast. It has a perfect amount of fat marbled throughout for perfect flavor. However, you can use a rump roast or brisket, if you prefer.
For another hearty and comforting meal, check out my recipe for Hearty Beef Stew.
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Crockpot Beef Pot Roast
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Cuisine: American
Description
This pot roast is unbelievably tender and juicy with rich flavored drippings infusing both the meat and the vegetables. It’s the perfect comforting and hearty meal for the whole family to enjoy.
Ingredients
- 2 tablespoons olive or canola oil
- 1 3–pound chuck roast
- 3/4 teaspoon pepper
- 1 1/2 teaspoons kosher salt
- 1 large onion cut in half, then sliced in thin slices
- 2 teaspoons minced garlic from a jar or two cloves minced
- 1/2 cup dry red wine, such as merlot or cabernet sauvignon
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 32–ounce carton beef broth or stock
- 4 to 5 sprigs fresh thyme
- 1.5 to 2 pounds small Yukon gold potatoes, washed
- 4 to 5 large carrots, washed, and cut into diagonal pieces, 1 3/4 to 2-inches long
- 2 1//2 tablespoons flour
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Instructions
- Add the oil to a large skillet or dutch oven over medium heat. Add the chuck roast, and sprinkle both sides with the salt and pepper. Sear on all sides. This helps to seal in the juices. Transfer the roast to a crockpot.
- Add the onions to the skillet and sauté until semi tender, adding the garlic the last minute or so. Transfer the onions and garlic to the crockpot.
- Add the red wine, tomato paste, and Worcestershire sauce to the skillet. Whisk while scraping loose the bits from the bottom of the skillet, and cook until the wine has reduced by about one half. Add some of the broth, about a cup or so, and mix to combine. Transfer the mixture and the rest of the broth/stock to the crock pot. You will have lots of broth covering everything and that’s fine. You will be using 3 cups of it later to make gravy.
- Place the carrots and potatoes around the edges of the roast in the crockpot. Place the sprigs of thyme on top of the roast. Cover and cook on low for 7 to 8 hours. Remove the sprigs of thyme.
- Make the gravy: Pour three cups of the broth/drippings through a wire mesh strainer to remove the solids. You don’t have to do this until you want a silky smooth gravy. Add about 1/2 cup of the broth/drippings to a hot skillet over medium heat. Add 2 1/2 tablespoons of flour and whisk constantly until the mixture thickens, at least one minute, giving the flour taste time to cook out. Then slowly, keep adding the remainder broth a cup at time while whisking constantly. Cook until the mixture starts to thicken and remove from heat.
- Using two forks shred the roast and place on a platter. Place the carrots and potatoes along the sides. Pour some of the gravy over the roast, and pour some over each serving of pot roast.
- Once you’re ready to store the leftovers you can add the remaining broth/drippings in the crockpot to the gravy, if you prefer. I suggest straining them. This will add more moistness to the leftovers.