Best Slow Cooker Pot Roast with Vegetables

Slow Cooker Pot Roast with Vegetables

Thank you to Sprouts Farmers Market for sponsoring this post

Much of what goes on in my kitchen draws from cultures all over the globe. I’ve begun to crave foods I’d never even heard of as a child: spicy Thai-style curries, olive oil-drenched Spanish tortillas, lamb dishes braised in yogurt and turmeric, briney Mediterranean sauces, and Mexican tacos of every stripe.

A Craving for Comfort

Not last week, though. Last week I craved comfort and familiarity. With the devastation of the fires in nearby Napa Valley coming on the heels of so much other grim news, it was hard to do much more than mourn the losses and cook like a madwoman. And what I wanted to cook wasn’t cuisine from far off places, but the food of my childhood.
Slow Cooker Pot Roast with VegetablesOn Tuesday, I ventured out to stock up on groceries.  I drove to Sprouts Farmers Market to pick up the fixings for pot roast, something I have never cooked and hadn’t eaten since before I left for college.  I was delighted to find that Sprouts sells grass fed chuck roast, just the cut needed for a tender pot roast. When I can find it and it’s affordable, I opt for grass fed beef. It’s thought to be better from a nutrition and environmental standpoint, so the fact that Sprouts sells a number of grass fed options is one of the reasons I like to shop there.
Ingredients for pot roast

A Low and Slow Roast

Back in my kitchen, I browned the roast in a hot skillet. I opened a bottle of red wine and added that to the roast along with potatoes, onion, and carrots. It all went into the crock pot to braise low and slow for hours.

The roast turned out fork tender and flavorful. It was plainly delicious and one I will repeat. Paired with what remained of the wine, with friends and family all crammed around the dining table, it was just the kind of comfort we needed.

Slow Cooker Pot Roast with Vegetables

For those interested in donating to fire recovery and relief efforts, my friend Maria Sinskey, who runs a Napa Valley winery, recommends donating to the Napa or Sonoma Community Foundations. If anyone has other suggestions for donations or support, please leave a comment below.

Slow Cooker Pot Roast with Vegetables
5 from 9 votes
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Slow Cooker Pot Roast with Vegetables

If you don't have a slow cooker, you can do this in a conventional oven. Follow the directions as written, but use a Dutch oven or heavy pot with a lid instead of a Slow Cooker. Cook it in a 275 F oven until the meat is fork tender, about 3 hours. 

Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 4 to 6 servings
Author katiemorford

Ingredients

  • 2 teaspoons kosher salt, divided
  • Freshly ground black pepper
  • One 2 1/2 pound grass fed chuck roast from Sprouts Farmers Market
  • 2 teaspoons canola oil
  • 1 large yellow onion, cut into 10 wedges
  • 1 cup red wine, use something drinkable (not something you opened 6 months)
  • 4 cloves garlic, thinly sliced
  • 1 cup beef broth
  • One 14.5-ounce can Sprouts organic diced tomatoes
  • 1 pound small, waxy potatoes (red skin, white, or yukon gold)
  • 4 large carrots, cut into 2-inch pieces
  • 6 large sprigs fresh thyme

Instructions

  1. Sprinkle 1 teaspoon of the salt and plenty of freshly ground black pepper over the surface of the meat. 

  2. Set a large heavy skillet over high heat. Add the canola oil and when it's good and hot, add the roast. Brown on all sides, about 8 minutes. Transfer to a plate.

  3. Add the onions and wine to the pan, stir, and adjust the heat until the wine simmers. Simmer for 3 minutes. Transfer the wine and onions to the slow cooker along with the garlic, broth, tomatoes, potatoes, carrots, thyme, and remaining 1 teaspoon of salt. Stir well. Nestle the meat into the vegetables a bit and secure the slow cooker lid. 

  4. Cook the meat until very tender (you should be able to cut it with a fork):  about 5 to 6 hours on high or 9 to 10 hours on low. 

  5. Cut into slices and serve with the juices spooned over the top and the potatoes and carrots on the side. 

Comments

10.17.2017 at 6:06 AM #

linda

Approximately How long do you brown meat in skillet?

10.17.2017 at 6:06 AM #

linda

approximately how long do you brown in skillet

10.17.2017 at 6:06 AM #

katiemorford

About 8 minutes. I’ll add that to the recipe!

10.17.2017 at 10:22 AM #

Marcia

Love this, Katie. During and after the hurricane all in Houston all I did was cook (and eat). So soothing…

10.17.2017 at 10:22 AM #

katiemorford

I hear you. It’s very a very comforting way to support each other.

10.17.2017 at 2:00 PM #

Jade Moy

https://www.redwoodcu.org/northbayfirerelief

Redwood Credit Union (RCU), in partnership with the RCU Community Fund, Inc., The Press Democrat, and Senator Mike McGuire, is now accepting financial donations to assist fire victims and aid relief efforts. 100% of your tax-deductible donations will go directly to support those affected.

10.17.2017 at 2:00 PM #

katiemorford

Thanks Jade. I had heard that credit unions were a good way to go.

10.17.2017 at 4:50 PM #

Jessica

Hi Katie–I met you once in Lake Forest and I’m a really big fan of yours! I saw your recipe this morning and made it tonight. My husband thinks it’s the best beef stew I’ve made! Thank you so much for such an easy and tasty recipe!

10.17.2017 at 4:50 PM #

katiemorford

Hi Jessica,

So nice to hear from you. And I’m delighted to hear the roast was such a hit!

x,

Katie

10.18.2017 at 12:09 PM #

Sally @ Real Mom Nutrition

I’ve got three meat-and-potatoes guys in my house who will love this! Thanks for the recipe.

10.18.2017 at 12:09 PM #

katiemorford

The pressure is on. Hope they approve 🙂

10.25.2017 at 6:44 PM #

Lin Mardon

Do the diced tomatoes disintegrate into the broth/sauce? I’m asking b/c my son really dislikes seeing tomato chunks in his food. I don’t see any tomatoes in your pictures. If the diced tomatoes are in the remaining sauce, I will substitute with some tomato paste or sauce. Thank you!!

10.25.2017 at 6:44 PM #

katiemorford

They don’t totally disappear. I would use crushed tomatoes instead. Hope you (and he) likes it!

12.19.2017 at 6:47 AM #

Carrie Caldwell

Love your recipes

01.09.2018 at 3:18 PM #

Jenna

Can this be made in the Instant Pot?

01.09.2018 at 3:18 PM #

katiemorford

Yes. I have made it in the Instant Pot. You don’t have to brown the meat or cook the onions/red wine in a pan…you can do it right in the pot on the Saute setting.

As for the ingredients, the only change I made was to use 1/2 cup of beef broth instead of a cup and try 60 minutes on Manual with 20 minutes slow release.

01.25.2018 at 1:59 PM #

Edna E. Barber

Great recipe! It looks so delicious! But, is it makes any differences if I use more than one onion?
It will be helpful for me to try this if you answer me.

01.25.2018 at 1:59 PM #

katiemorford

I’m sure if you want to add an extra onion, that would be fine.

02.13.2018 at 9:32 AM #

Stacy Abramson

Do the potatoes get too mushy adding them in the pot at the beginning? I’ve seen other recipes where the carrots and potatoes are added later in the cooking process (2 hours left to cook).

02.13.2018 at 9:32 AM #

katiemorford

They are certainly softer than I probably normally eat potatoes and carrots, but it sort of goes with this type of comfort food. That said, you could certainly hold off and add them in later during the cooking process

07.18.2019 at 4:53 PM #

Ema

The receipt is really good and the instructions are easy to follow. Thank you.

07.18.2019 at 6:13 PM #

Rania Bedaba

Great receipe ,can l not use wine or if there are other alternatives?
Thank you

07.18.2019 at 6:13 PM #

katiemorford

Hi Rania, I would use beef broth in place of the wine! Enjoy.

07.26.2019 at 2:43 PM #

Carolyn J Cornie

Is there a limit as to the quantity of vegetable?

07.26.2019 at 2:43 PM #

katiemorford

I’d say you could bump up the veggies up to 50 percent, as long as it fits in your slow cooker.

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