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5 from 8 votes

Classic Chuck Roast in the Slow Cooker

How To Make A Classic Pot Roast In The Slow Cooker- step by step instructions for a perfect dish made in the Crockpot. Easy dinner for the cold season!
Prep Time20 minutes
Cook Time5 hours
Total Time5 hours 20 minutes
Course: Meat and Poultry
Cuisine: American
Servings: 8 servings
Calories: 494kcal
Author: Gabriela

Equipment

Ingredients

  • 3 pounds Chuck Roast Beef
  • 2-3 tablespoons vegetable oil
  • 1 ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon dried thyme
  • 1 teaspoons garlic powder
  • 1 pound carrots
  • 2 pounds red potatoes waxy potatoes(like Yukon)
  • 2 large yellow onions
  • 4-5 celery ribs
  • 4-5 cloves of garlic
  • 1 cup red wine or as much as you need to cover halfway the meat
  • You can skip the wine if you don't like it and use water, beef broth or vegetable broth instead
  • 1 cup vegetable or beef broth or water

Instructions

  • Rinse and pat dry the meat. Season it with salt, pepper, thyme, and garlic powder. Set aside.
  • Meanwhile, prepare the vegetables.
  • Peel and clean the carrots, celery, onions, potatoes, and garlic. Chop them in big chunks or as you like them, but bigger pieces are better as they need to sit in the crockpot for about 5 hours, and you don't want them mashed.
  • Heat the oil in a big pan and place the meat in the middle of the pan to brown. You want the pan to be hot and sizzling. Don't touch the meat for 4-5 minutes, so it has time to seal the juices inside.
  • Flip it on the other side for another 4-5 minutes.
  • Add the meat to the pot.
  • Don't wash the pan where you browned the meat. Deglaze the pan with the wine(use vegetable broth, beef broth, or water if you try to avoid wine). These beautiful drippings from the pan are excellent for creating a good sauce that goes in the crockpot.
  • Pour the sauce over the meat and vegetables.
  • If there is not enough liquid, add another cup of broth or water. Season everything again with some salt and pepper, and sprinkle more thyme.
  • Cover the crockpot with a lid and set it up on "High" for 5 hours.
  • Serve warm.

Notes

 

Nutrition

Serving: 1serving | Calories: 494kcal | Carbohydrates: 31g | Protein: 37g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 648mg | Potassium: 1407mg | Fiber: 5g | Sugar: 6g | Vitamin A: 10671IU | Vitamin C: 18mg | Calcium: 79mg | Iron: 5mg
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