Name: Crockpot Beef Pot Roast
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
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

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

Units Scale

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.