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A rich slow cooker pot roast with tender vegetables served in a rustic bowl.

Gourmet Slow Cooker Pot Roast with 6 Flavor Hacks

This gourmet slow cooker pot roast recipe elevates a classic comfort food with six simple flavor hacks, resulting in an incredibly tender, flavorful, and unforgettable meal that practically cooks itself.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • Large, heavy-bottomed skillet or Dutch oven
  • Slow cooker
  • Small bowl

Ingredients
  

Main Ingredients

  • 2-3 lb chuck roast
  • 1 tbsp olive oil
  • 1 large onion chopped
  • 3 carrots peeled and roughly chopped
  • 3 celery stalks roughly chopped
  • 1.5 lbs small potatoes such as baby Yukon golds or red potatoes, halved if large

Liquids & Seasonings

  • 2 cups beef broth
  • 1/2 cup red wine optional
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tbsp fresh thyme leaves
  • 2 bay leaves
  • 2 cloves garlic minced
  • Salt and freshly ground black pepper to taste
  • 1 tbsp cornstarch mixed with 2 tbsp cold water (optional, for gravy)
  • 1 tbsp soy sauce
  • 1 tsp smoked paprika

Instructions
 

Cooking

  • Pat the chuck roast dry and season generously with salt and pepper. Heat olive oil in a large skillet and sear the roast for 3-4 minutes per side until deeply browned, then remove and set aside.
  • In the same skillet, sauté chopped onion, carrots, and celery for 5-7 minutes until softened, scraping up browned bits, then stir in minced garlic.
  • Stir in tomato paste, Worcestershire sauce, and smoked paprika for 1-2 minutes until fragrant. If using red wine, deglaze the pan and simmer for 2-3 minutes until slightly reduced.
  • Place the seared roast in the slow cooker, then scatter the sautéed vegetables and potatoes around it. Add the fresh thyme and bay leaves.
  • Pour beef broth and soy sauce over everything, ensuring the liquid comes about halfway up the roast.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the roast is fork-tender.
  • Optionally, remove roast and vegetables, skim fat from liquid. Whisk cornstarch and cold water, add to slow cooker, and cook on high for 15-20 minutes until gravy thickens.
  • Shred the pot roast and return it to the slow cooker with vegetables, or plate directly, then ladle gravy over the meat and vegetables.

Notes

For even more flavor, consider marinating the chuck roast overnight in a mixture of beef broth, red wine, and a splash of soy sauce before searing. Adjust cooking times based on your slow cooker's performance, as individual appliances can vary. If you don't have fresh thyme, 1 teaspoon of dried thyme can be used as a substitute. The gravy is highly recommended as it ties all the flavors together beautifully!