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Shredded beef pot roast with carrots, celery, potatoes, and gravy on a platter

Slow Cooker Pot Roast

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Prep Time 10 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 20 minutes
Servings: 6 servings
Calories: 685
Ingredients Method

Ingredients
  

  • 2 tablespoons avocado oil
  • 3 ½ pounds beef chuck roast
  • 2 teaspoons sal t
  • 1 teaspoon freshly ground black pepper
  • 4 cloves garlic , thinly sliced
  • 1 yellow onion , cut into large chunks
  • 4 carrots , peeled and cut into 1-inch pieces
  • 3 stalks celery , cut into 1-inch pieces
  • 1 ½ pounds baby potatoes (white or Yukon gold), quartered
  • 2 cups low -sodium beef broth
  • 1 cup red wine
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leave s
  • 2 tablespoons cornstarch or arrowroot powder (optional)
  • 3 tablespoons water (optional)

Method
 

  1. Heat the avocado oil in a large cast iron skillet over medium-high heat. Season both sides of the beef chuck roast with salt and black pepper, then sear for 4 to 5 minutes per side until a dark brown crust forms. Transfer the seared roast to a 6 to 7-quart slow cooker.
  2. Add the sliced garlic, onion chunks, carrots, celery, potatoes, rosemary sprigs, thyme sprigs, and bay leaves to the slow cooker with the roast. Pour in the beef broth and red wine.
  3. Cover with the lid and cook on low for 8 to 9 hours or on high for 5 to 6 hours.
  4. Remove and discard the rosemary sprigs, thyme sprigs, and bay leaves. Transfer the roast to a board or platter and slice or shred the meat.
  5. Optional: To thicken the cooking liquid into a gravy, whisk together the cornstarch (or arrowroot powder) and water in a small bowl until smooth. Stir the slurry into the slow cooker until the liquid thickens.
  6. Serve the shredded or sliced beef and vegetables on a platter with the cooking juices or thickened gravy.