Perfect Slow Cooker Pot Roast

Pot roast is such a classic comfort dish, and I remember having a version of this frequently when I was growing up in the Midwest. There’s something about pot roast that I think reminds everyone of home, but maybe the version that you had growing up had dry, bland meat We’re going to follow a few key steps to make sure that doesn’t happen in this recipe, as well as add a few extra seasoning ingredients to punch up the flavor and make this the best slow cooker pot roast recipe you’ve ever tried. Some versions are made in the oven, but nothing makes me feel like I have together more than prepping dinner earlier in the day so it’s ready to go come dinnertime. Between the busyness after school and the nights we have extracurriculars, having a comforting and filling dinner is just what we need.

Ingredients for the Perfect Pot Roast

• Beef Chuck: pot roast became popular because it uses a cheaper cut of beef and braises it to make it fall-apart fork tender. Because of that, you should definitely use a cheaper cut of beef like beef chuck! Because of the fat content of beef chuck as well, you’ll get excellent results. I highly recommend using this cut of beef.
• Salt and Pepper: We are simply seasoning the beef before searing with salt and pepper, and I like using kosher salt and freshly ground black pepper for the larger texture.
• Olive Oil: I use olive oil to sear the beef, and then if needed drizzle more oil into the pan before adding the onions and garlic.
• Garlic: Some recipes you can substitute garlic powder, but this recipe does need fresh onions and garlic for the maximum flavor.
• Onions: Same as garlic! A whole onion gives great flavor to the broth.
• Tomato Paste: Adding the tomato paste to the onions and garlic after they’ve been cooked and allowing it to cook for a few minutes really deepens its flavor.
• Flour: Just a bit of flour helps thicken the sauce. You can add more if you’d like in a flour slurry and simmer if you’d like it to be thicker.
• Beef Broth: Since we are braising this pot roast, we need a lot of liquid. We are using beef broth and red wine for flavor and cooking liquid.
• Red Wine: Red wine is really wonderful for braising beef; it’s such a great combination of flavors!
• Fresh Thyme: I don’t even bother chopping the thyme, a few sprigs thrown in fresh is great. Add rosemary and/or sage too if you have them!
• Oregano: Dried oregano may not be in every pot roast, but it really adds depth to this version.
• Soy Sauce: Just a tablespoon or two gives amazing umami flavor for this perfect pot roast.
• Smoked Paprika: Another ingredient that you may not see in other pot roast recipes, but I love the smoky warm flavor it gives us here.
• Baby Potatoes: I add the baby potatoes and the carrots in the last hour or so of cooking, so they don’t turn to mush.
• Carrots: I like to peel and cut the carrots in thick slices on a bias, so they look pretty.

How to Make Perfect Pot Roast

• Before searing your beef, pat it very dry with paper towels before seasoning with kosher salt and freshly ground black pepper. As I said above, the thicker texture of the kosher salt and fresh pepper gives a great seared crust to the meat. We’re searing it in just a little olive oil and it’s going to be perfect. Remove the beef and transfer to a slow cooker. This one is my favorite slow cooker and it’s a workhorse in my kitchen!
• Add a little more oil if needed, then add the onions and garlic and cook for a few minutes before adding the tomato paste and cooking a few minutes more. Then add the flour and stir to combine.
• Slowly pour in the wine and beef broth while whisking to ensure you don’t have any clumps and bring to a simmer. Add the oregano, smoked paprika, soy sauce, and fresh thyme.
• Put your slow cooker on high for 5-6 hours or low for 8-10. This meal has potatoes in it, but sometimes I leave them out and serve it over mashed potatoes. This slow cooker pot roast is a winter recipe that can’t be beat.

What to do with leftovers?

The leftovers of this recipe reheat like a dream, but sometimes I also like to shred the leftover pot roast and turn them into pot roast tacos or even a pot roast breakfast hash!