Slow Cooker Sunday Pot Roast

Slow Cooker Sunday Pot Roast

  • Prep Time Icon prep time: 15 mins 
  • Cook Time Icon cook time:  6-8 hours
  • Prep Time Icon prep time: 15 mins 
  • Cook Time Icon cook time:  6-8 hours

Slow Cooker Sunday Pot Roast

  • Prep : 15 mins
  • Cooking :
  • Serves : 12

Ingredients

Serves 12
  • 1 boneless beef chuck roast, about 4 pounds, tied
  • 1½ teaspoons salt
  • ¾ teaspoon ground black pepper
  • 2 tablespoons canola oil
  • 2 small onions, finely chopped
  • 2 ribs celery, finely chopped
  • 2 large carrots, peeled and finely chopped
  • 1 cup dry red wine
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 2 cups beef broth
  • ¼ cup all-purpose flour
  • ⅓ cup cold water
  • 1 boneless beef chuck roast, about 4 pounds, tied
  • 1½ teaspoons salt
  • ¾ teaspoon ground black pepper
  • 2 tablespoons canola oil
  • 2 small onions, finely chopped
  • 2 ribs celery, finely chopped
  • 2 large carrots, peeled and finely chopped
  • 1 cup dry red wine
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 2 cups beef broth
  • ¼ cup all-purpose flour
  • ⅓ cup cold water

Directions

Step 1.

Season the beef with the salt and pepper.

Step 2.

Heat 1 tablespoon of the oil in a large heavy skillet over medium-high heat. Add the beef and cook until deeply browned all over, 12 to 15 minutes. Remove to a 5- to 6-quart slow cooker.

Step 3.

Reduce the heat under the pan to medium and add the onions. Cook until the onions are lightly browned, about 5 minutes. Transfer to the cooker. Add the remaining 1 tablespoon of oil to the pan, then add the celery and carrots. Cook until the vegetables are lightly browned, about 5 minutes. Add the wine, bay leaves, and thyme, simmering and scraping the bottom of the pan for a minute or two. Scrape the pan contents into the slow cooker and pour on the broth.

Step 4.

Cover and cook on low for 6 to 8 hours. Avoid overcooking the beef; a fork should slide in and out easily but the roast should not be falling apart.

Step 5.

Remove the roast to a platter and cover with foil to keep warm. Remove the bay leaves. Whisk together the flour and water in a cup until the flour is dissolved. Whisk the flour mixture into the liquid in the cooker and simmer on high until thickened, 5 to 7 minutes.

Step 6.

Slice the beef and serve with the sauce.

Tip: If the boneless roast doesn’t come tied, ask your butcher to tie it so it keeps its shape.

Nutrition (Per Serving)

  • 351 calCalories
  • 26 gProtein
  • 5 gCarbohydrates
  • 23 gFat
  • 94 mgCholesterol
  • 466 mgSodium
  • 1 gDietary Fiber