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Slow Cooker Pot Roast

Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.
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Cook Time 35 minutes
Total Time 8 hours 50 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 2061.9 kcal

Equipment

  • 1 6-Quart Slow Cooker
  • 1 Large Nonstick Skillet
  • 1 Whisk
  • 1 Fine-Mesh Strainer
  • 1 Cutting Board and Sharp Knife

Ingredients
  

Main

  • One 4-pound beef chuck roast
  • Kosher salt and freshly ground black pepper
  • 1/3 cup all-purpose flour plus more for coating
  • 3 tablespoons olive oil
  • 4 medium carrots cut into 2-inch pieces
  • 3 stalks celery peeled and cut into 2-inch pieces
  • 1 medium onion cut into 1/2-inch wedges
  • 3 cloves garlic mashed
  • 3 tablespoons tomato paste
  • 1 cup red wine
  • 3 cups low-sodium beef broth
  • 3 bay leaves
  • 2 sprigs fresh thyme
  • 1/2 teaspoon ground allspice
  • 1/2 cup loosely packed parsley leaves chopped

Instructions
 

  • Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
  • Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
  • Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
  • Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

Notes

Achieving a deeply browned crust on the chuck roast is paramount for flavor, as this Maillard reaction forms a foundational richness. Don't rush this step. When preparing the gravy base, ensure the tomato paste is cooked until it turns a 'brick-red' color; this deepens its flavor significantly. Whisk the flour into the pan drippings and tomato paste thoroughly before adding liquids to prevent lumps. The initial thickness of the gravy might seem robust, but it will thin out perfectly as the slow cooker renders juices from the meat and vegetables, creating the ideal consistency. Always slice the cooked roast against the grain for maximum tenderness, and allow it to rest briefly before slicing to redistribute juices.