Updated: Jan 5
When the Fall season comes around there is nothing more comforting than warm, tender, juicy fall apart pot roast that has been slow cooked with carrots, potatoes, celery, onions and garlic in a red wine gravy. This no fuss meal is easy to prep and even easier to make. Once it is in your crockpot, the only thing that is left to do is sit back, relax and enjoy your day.
Slow cooker pot roast is an easy, budget friendly meal that can be turned into something extraordinary! You can easily feed a crowd in one sitting or eat what you can and save the left overs for the next few days. Side Note: I also LOVE this for breakfast the next day, it makes for a great steak and eggs dish with potatoes and toast.
This is a dish that can easily get overlooked. When people hear the words ”pot roast” one of two things come to mind: bad memories from when their grandma or mom would make it in the past OR happy thoughts of comfort and succulent juicy meat and vegetables. The positives out weigh the negatives and this recipes will show you how and why.
I love this recipe because when I make this it is minimal effort on my part for the prep, the cooking and even the clean up, yet to my family I am their hero. It brings comfort and radiates positivity throughout the whole house because it diffuses savory aromas of red wine, broth, herbs and garlic. It will have you salivating from your couch all day long until it is done.
Now, with regards to the searing. Do I have to sear it ahead of time? Great question! No you do not have to do this step. You can absolutely skip it and go straight to seasoning it and throwing everything in the pot. However, I do highly recommend doing this step as it provides additional flavors and adds a nice crisp outside layer. It also contributes to securing the natural flavors of the meat and ensuring that the end result is extra flavorful and tender.
There is one thing that I do want to make a note of. Throughout the cooking process, I would check on it every so often and mix it up. The meat will start on top all of the vegetables and herbs as pictured above, but after about an hour or so, I like to move the meat around and place it on the bottom to soak up all of the red wine juices for the remaining time it is in there. I also like to move the vegetables around so they do not get too over cooked just sitting at the bottom the whole time.
Make this warm and classic dish whether you have a busy day ahead or you plan to lounge around the house all day. You can enjoy this dish as is or serve it with a salad, white rice or additional vegetables on the side. Want to show off your pretty plate? Tag @prettyplatebymichelle or #prettyplatebymichelle on instagram.
Serves 4+, INGREDIENTS:
2-3 LB. chuck pot roast
3 Large carrots, cut in thick chunks
5 Celery sticks, cut in thirds
1/2 Yellow onion, chopped in thick pieces
2 Russet potatoes, cut in chunks/cubes
6 Cloves of garlic
5 Stems of fresh thyme leaves
4 Bay leaves
2 Cups beef broth
2 TBSP corn starch
2 TBSP water
1 TBSP Worcestershire sauce
1 TBSP brown sugar
1 Cup red wine
2 TBSP flour (use half way through) whisk in
Season your chuck pot roast with salt and pepper on both sides. Then, set aside.
Chop your carrots, celery, yellow onion and potatoes into large pieces. Peel your garlic cloves and set all items aside
In a bowl, mix 2 TBSP of water with 2 TBSP corn starch. Set aside.
In another bowl, mix: beef broth, Worcestershire sauce, brown sugar and red wine.
Heat a pan over medium to high heat and spay with non stick spray. Add your seasoned chuck pot roast. Sear on both sides for 4-5 minutes per side.
Heat your crockpot on high.
Place your chopped carrots, celery, yellow onions, potatoes, garlic, thyme bunches and bay leaves in your crockpot. When meat is done searing on both sides, add the meat to the crockpot and place on top of the vegetables and herbs.
Mix your water and cornstarch mixture again as it might have settled in your bowl. Then, mix the cornstarch mixture with the red wine gravy mixture. Pour the red wine gravy over the meat and vegetables. Place the lid on top.
Slow cook in your crockpot for 4-5 hours on high. Make sure to check every so often. NOTE: At about the half way mark (2-3 hours in), whisk in 2 TBSP of flour to thicken the gravy.
Serve right away and save any left overs for extra meals for the next couple of days. ENJOY!
PRETTY PLATE KITCHEN ITEMS USED: