Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.
| Level: | Intermediate |
| Total: | 8 hr 50 min |
| Active: | 35 min |
| Yield: | 8 to 10 servings |
Ingredients
- One 4-pound beef chuck roast
- Kosher salt and freshly ground black pepper
- 1/3 cup all-purpose flour, plus more for coating
- 3 tablespoons olive oil
- 4 medium carrots, cut into 2-inch pieces
- 3 stalks celery, peeled and cut into 2-inch pieces
- 1 medium onion, cut into 1/2-inch wedges
- 3 cloves garlic, mashed
- 3 tablespoons tomato paste
- 1 cup red wine
- 3 cups low-sodium beef broth
- 3 bay leaves
- 2 sprigs fresh thyme
- 1/2 teaspoon ground allspice
- 1/2 cup loosely packed parsley leaves, chopped
Instructions
- Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
- Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it’s OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
- Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
- Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 334 |
| Total Fat | 13 g |
| Saturated Fat | 4 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 39 g |
| Cholesterol | 109 mg |
| Sodium | 798 mg |
Reviews
Made this tonight and it was amazing! I cut the recipe in half because I bought a smaller cut of meat but it worked out perfectly. Otherwise I followed the recipe to a tee but I did add small(multi-colored) baby potatoes and fresh mushrooms about half way through the cooking time. The liquid wasn’t thick but I kinda liked it that way. Loved it and will make it again! You should try it!
This was an amazing recipe. It turned out fabulous. I did up adding a small slurry to thicken the gravy. Next time I make it, I’ll double the carrots. Recommend for sure!
The VERY first time I’ve made a pot roast! Your recipe is the bomb! My roast got rave reviews! Will def make this again! Only change was I cooked on high for six hrs. I feel like a Chef! Thank you
Followed the recipe exactly, except we added more celery and carrots. It turned out amazing! We served it at a large family gathering and there were hardly any leftovers. We made mashed potatoes on the side also.
Served over mashed potato’s – a keeper
My son lov d everything about it, I did not alter the recipe at all except didn’t have any parsley
This is a very taste pot roast. The family and I are going to start a recipe review channel on YouTube.
Amazingly tasting and rich pot roast. Only two things I would change: add some potatoes and make more of the recipe.
I think many of the complaints about this recipe come down to people not knowing how to cook. If the gravy is watery, pour it into a pot and boil it off for a bit. If it’s bland, you did something wrong. But try to add some salt and additional seasonings. This thing was delicious.
Pork Roast in a Slow. Cooker
This was so easy and so delicious. I added potatoes. Our Belgian guest whose been staying with us for the last 3 weeks said it was the best meal he has had so far.