Slow Cooker Pot Roast

When it is cold out I like a nice hearty meal. This usually takes hours at the stove preparing a feast. I unfortunately did not have hours to cook this weekend. My family is coming to town and I really need to clean the house. Not that it was dirty, but Tucker seems to shed 24/7 so I needed to tidy up a bit. SO without time how was I going to create a hearty home cooked meal without having time to cook. There steps in my good friend, The Slow Cooker. I enjoy using my slow cooker to make hearty meals. You can cook for hours in them and barely break a sweat. They do all of the work while you go on your merry way (well in this case, clean 🙁 so it was not so merry). Either way, I had a great meal and the house is clean and organized.

Slow cookers can be set to low to cook all day or set to high to cook in about 4 hours. Still slow, but it allows you to prep dinner at lunch. That way you don’t have to wake up early.

Salt and pepper the roast. Heat 2 tablespoons of oil in a large skillet over medium-high heat. When heated, place the roast in the pan and brown on all sides.

Cut the carrots and celery to about 1 inch lengths and place in the bottom of the slow cooker. Next add 1 cup of pearl onions to the bottom. I prefer frozen ones as they are already peeled. Peeling pearl onions really sucks.

Next place the browned roast on top of the vegetables in the slow cooker. The veggies will make a nice roasting rack for the meat.

Cover the roast with the beef broth and wine. Place the thyme, garlic and rosemary around the roast.

Cook on low for 8-9 hours or on high for 4-5 hours. Remove the meat from the slow cooker and let it rest.

Strain the liquid from the slow cooker into a sauce pan. Make a slurry out of the flour and milk. Add the slurry to the sauce pan. Bring to a boil and then reduce and let simmer for 10 minutes.

Serve the roast and vegetables with the pan gravy.

This is a super easy and delicious meal.

— Rex

Slow Cooker Pot Roast

Easy slow cooker pot roast with tender beef, carrots, celery, onions, and red wine gravy. Perfect for busy days.

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Prep Time 20 minutes mins

Cook Time 8 hours hrs 30 minutes mins

Total Time 8 hours hrs 50 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 3-4 lb beef roast round roast recommended
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 3 carrots cut into 1-inch pieces
• 3 celery stalks cut into 1-inch pieces
• 1 cup pearl onions frozen recommended
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 3 cloves garlic
• 1 cup beef broth
• 1 cup red wine
• 2 tablespoons flour
• 2 tablespoons milk

Method

 

1. Salt and pepper the roast.
2. Heat 2 tablespoons of oil in a large skillet over medium-high heat.
3. When heated, place the roast in the pan and brown on all sides.
4. Cut the carrots and celery to about 1-inch lengths and place in the bottom of the slow cooker.
5. Add 1 cup of pearl onions to the bottom of the slow cooker.
6. Place the browned roast on top of the vegetables in the slow cooker.
7. Cover the roast with the beef broth and wine.
8. Place the thyme, garlic, and rosemary around the roast.
9. Cook on low for 8-9 hours or on high for 4-5 hours.
10. Remove the meat from the slow cooker and let it rest.
11. Strain the liquid from the slow cooker into a sauce pan.
12. Make a slurry by mixing flour and milk together.
13. Add the slurry to the sauce pan and bring to a boil.
14. Reduce heat and simmer for 10 minutes to thicken the gravy.
15. Serve the roast and vegetables with the pan gravy.

Notes

Slow cookers can be set to low to cook all day or set to high to cook in about 4-5 hours. The vegetables will create a natural roasting rack for the meat. This is a great hands-off meal perfect for busy days.