How to Make a Slow Cooker Beef Pot Roast

I love slow cooker beef pot roast! My mother made pot roast often when I was a kid, and I remember how wonderful it smelled on a cool autumn Sunday afternoon. She often made hers in the oven but I like to use the slow cooker since it’s so easy and convenient. This original recipe is my own unique blend of flavors and has a hint of cayenne pepper and a little splash of soy sauce. I’m a Worcestershire sauce maniac and also add that in along with tons of red cooking wine. I prefer to use Pinot Noir but you could also use merlot. I prepare this dish without any sides but you could certainly serve it over mashed potatoes or rice. This pot roast would go great with a homemade dinner roll. This dish is delicious year-round but it’s especially comforting in the fall and winter months. It only takes a few minutes to prepare the ingredients for this dish and then you just wait! Your house will smell incredible, just wait! Please let me know how you are liking this recipe in the comments! Happy cooking!

Beef Pot Roast Ingredients

3lb beef chuck rib roast
4 carrots
1 large white onion
2 russet potatoes (or 4 Yukon gold potatoes)
2 tbsp cornstarch
3 tbsp Worcestershire sauce
2 tbsp soy sauce
1/8 tsp ground pepper
1/2 tbsp minced garlic
1/2 cup cooking wine (Pinot Noir)
1 tsp sugar
1/8 tsp cayenne pepper

Instructions

1. peel potatoes and carrots and remove the outer onion skin
2. next, cut the ends off the onions and carrots
3. cut the carrots in half longways and then in half short ways so that you have 12 pieces, place in the slow-cooker
4. now, cut the onion in half and then cut each half the way you would an apple, place in the slow cooker
5. cut each potato into 4 chunks and place in the slow cooker
6. pour all of the remaining ingredients except for the wine into a small bowl or measuring cup and stir together
7. pour the sauce into the slow cooker and stir the vegetables until they are all covered in sauce
8. set the beef chuck roast on top of the veggies and sprinkle with salt and pepper on both sides
9. pour the 1/2 cup of wine over the roast, cover the lid
10. cook on high for 6.5 hours or on a high setting – check occasionally to make sure it has enough liquid
11. serve!

Tips: towards the end, I like to take the meat out and cut it into smaller pieces and then put it back in the slow cooker – this allows it to cook faster since the smaller pieces can get covered in sauce. I like to add additional salt to the meat throughout the cooking process by taste-testing it. I like to serve with a sprig of rosemary!

If you like this recipe you will love this one too: How to Make Beef Pot Pie

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