Classic slow cooker Pot Roast recipe that is super easy to make and makes enough for delicious leftovers throughout the week. This family favorite pot roast has the perfect balance of meat, potatoes, and veggies with a blend of spices to achieve the perfect flavor.
- 4 lbs chuck roast
- 2 yellow onions (chopped)
- 8 garlic cloves (crushed)
- 1 lb baby yukon gold potatoes
- 4 carrots (cut into 2 inch pieces)
- 2 celery stalks (cut into 1 inch pieces)
- 1/4 cup balsamic vinegar
- 1 cup Cabernet Sauvignon
- 2 tbsp dijon mustard
- 1 tbsp brown sugar
- 2 tsp dried thyme
- 2 tsp bouillon (chicken or beef) (powdered granules)
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup beef broth
- 2 tbsp plain flour
- 2 tbsp fresh parsley
- 2 tablespoon vegetable oil ((or olive oil))
Start by heating oil in a large skillet pan on medium-high heat. While oil is heating, season the chuck roast with a liberal amount of salt and pepper. Sear the roast on all sides until well browned (about 5 minutes per side). Once seared, place the roast into your slow cooker (dutch oven).
Add in the onions, garlic, potatoes, carrots, celery, balsamic, mustard, brown sugar, Cabernet, thyme, and bouillon. Season with salt and pepper. Add in the stock and stir. Cook on low setting and simmer for 8 hours or until meat is tender and falling apart and the vegetables are soft. Slice meat and garnish with fresh parsley.
Calories: 424kcal | Carbohydrates: 18g | Protein: 37g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 125mg | Sodium: 530mg | Potassium: 942mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4171IU | Vitamin C: 14mg | Calcium: 63mg | Iron: 5mg