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Slow Cooker Pot Roast with Vegetables

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
Keyword crock pot, easy, healthy, potatoes, slow cooker, vegetable
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 4 to 6 servings
Calories 492 kcal
Author Katie Morford

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.