Pot Roast in Slow Cooker
Fork Tender Pot Roast with herbs, wine Prepared in SLow Cooker
Prep Time30 minutes mins
Cook Time6 hours hrs
Total Time4 hours hrs 30 minutes mins
Cuisine: American, Italian
Keyword: chuck roast, pot roast, slow cooker
Author: Angela Roberts
- 2 tablespoons olive oil
- 3 pound chuck roast
- 2 cloves garlic
- 1 teaspoon salt more for seasoning at end
- 1 teaspoon black pepper freshly ground more for seasoning at end
- 1 medium onion slivered
- 3 carrots or handful baby carrots
- 2 cups or more of beef stock
- 1 cup dry red wine optional
- 2 tablespoons Worcestershire Sauce if not using wine
- 2 bay leafs
- 6 sprigs fresh thyme or 1 teaspoon dried
No Starch Gravy
- 2 cups meat broth
- 2 tablespoons xantham gum gel
- 1 tablespoon cold butter
If possible, take meat out 30 minutes in advance to bring up the temperature before browning.
Add oil to frying pan that will fit the roast. Sautè garlic cloves just until golden. Remove garlic.
In same frying pan, brown the roast on both sides.
Slice the onions length-wise. Either use baby carrots or slice large pieces of carrot. Keep them in large chunks, as both will be removed at end of cooking.
Place vegetables in bottom of the slow cooker.
Place the meat on top of the vegetables in the slow cooker.
Add the broth, and wine and make sure it comes up 3/4 of the way. If you are not using wine, add 2 tablespoons of Worcestershire sauce. If you will not be available to turn the meat, halfway through, add more broth or water to cover completely.
Cook at least 6 hours on medium In slow cooker, turning the meat at least once midway.
No Starch Gravy
Remove meat to a platter and cover with foil to keep warm. Reserve a cup of the juice.
Strain the broth the meat has cooked in.
Put the broth Into a saucepan. Heat broth on medium heat.
Add In cold butter. Whisk rapidly until butter Is incorporated.
Add in xanthan gum gel or flour slurry if using that, and continue to whisk until gravy is thickened.