Mains
Slow Cooker Pot Roast
A whole dinner in one pot — the chuck roast cooks low and slow until it falls apart on its own, surrounded by potatoes, carrots, mushrooms and green beans in a savory broth that becomes its own gravy.
The recipe
- Prep Time
- 5 minutes
- Cook Time
- 8-10 hours
- Serves
- 6
Ingredients
- 3–4 lb chuck roast
- 1½ lb petite potatoes
- 1 lb thick baby carrots
- 8 oz mushrooms, quartered
- 1 medium yellow onion, sliced
- 1 lb green beans, trimmed
- 5–6 garlic cloves, minced
- 1 to 1½ cups low-sodium beef broth
- ⅓ cup red wine
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- 01
Add the potatoes, carrots, onion and mushrooms to the bottom of the slow cooker and toss to combine — they make a bed for the roast to rest on.
- 02
Lay the chuck roast on top of the vegetables. Whisk the beef broth, red wine, Worcestershire sauce and tomato paste together in a small bowl until smooth, then pour it over the meat.
- 03
Sprinkle the minced garlic, salt, pepper and Italian seasoning generously over the top and sides of the roast.
- 04
Cover and cook on LOW for 8–10 hours. Don't use the high setting — it makes the beef tough instead of fall-apart tender.
- 05
With about 2 hours left, add the green beans to the pot.
- 06
The roast is ready when it falls apart with a gentle press and twist of a fork. If it resists, it needs more time — tough means undercooked, not overcooked.
- 07
Break the meat into large chunks with two forks. For a thicker sauce, stir a cornstarch slurry into the liquid during the last 30 minutes. Rest for 5 minutes, then serve straight from the pot.
Why we keep making it
Every single person in the family ate the roast and the veggies alongside it. It cooked all day, and both kids asked for seconds.