Slow Cooker Pot Roast
Easy slow cooker pot roast with tender beef, carrots, celery, onions, and red wine gravy. Perfect for busy days.
Servings: 6 servings
Ingredients
- 3-4 lb beef roast round roast recommended
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 3 carrots cut into 1-inch pieces
- 3 celery stalks cut into 1-inch pieces
- 1 cup pearl onions frozen recommended
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 3 cloves garlic
- 1 cup beef broth
- 1 cup red wine
- 2 tablespoons flour
- 2 tablespoons milk
Instructions
- Salt and pepper the roast.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat.
- When heated, place the roast in the pan and brown on all sides.
- Cut the carrots and celery to about 1-inch lengths and place in the bottom of the slow cooker.
- Add 1 cup of pearl onions to the bottom of the slow cooker.
- Place the browned roast on top of the vegetables in the slow cooker.
- Cover the roast with the beef broth and wine.
- Place the thyme, garlic, and rosemary around the roast.
- Cook on low for 8-9 hours or on high for 4-5 hours.
- Remove the meat from the slow cooker and let it rest.
- Strain the liquid from the slow cooker into a sauce pan.
- Make a slurry by mixing flour and milk together.
- Add the slurry to the sauce pan and bring to a boil.
- Reduce heat and simmer for 10 minutes to thicken the gravy.
- Serve the roast and vegetables with the pan gravy.
Notes
Slow cookers can be set to low to cook all day or set to high to cook in about 4-5 hours. The vegetables will create a natural roasting rack for the meat. This is a great hands-off meal perfect for busy days.