Close up of the pot roast with carrots, potatoes, and more on a vintage white and green plate.
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Perfect Pot Roast

This easy, slow cooker pot roast is full of flavor. Tender beef, onion, carrots, celery, potatoes, and herbs simmer in a beef stock and red wine sauce until you can't stand the wait any longer!
Course Main Dish - Beef
Cuisine American - Vintage
Prep Time 15 minutes
Cook Time 8 hours
Resting time 30 minutes
Total Time 8 hours 15 minutes
Servings 6
Calories 747kcal
Author Marye Audet-White


  • 3 pounds beef for pot roast , see suggestions in post
  • 4 tablespoons olive oil , divided use
  • 3 teaspoons kosher salt , less if using table salt
  • 2 tablespoons herbes de provence
  • 1 1/2 teaspoons pepper ,coarsely ground
  • 4 cloves garlic , peeled
  • 2 bay leaves
  • 1 sprig fresh thyme
  • 1 cup celery ,diced
  • 1 cup carrots ,diced
  • 1 1/2 cups onions ,diced
  • 2 cups red wine , a hearty fruity red like Shiraz or Zinfandel is excellent
  • 2 cups beef stock
  • 3 pounds potatoes ,Yukon Gold or other thin skinned variety


  • Wash and quarter the potatoes - no need to peel.
  • Mix the salt, herbs, and pepper together in a small bowl.
  • Rub the meat on all sides with a little of the olive oil.
  • Rub the salt mixture into the meat on all sides.
  • Let stand at room temperature for 30 minutes.
  • Heat the remaining oil in a large cast iron skillet.
  • Saute the celery, carrots, and onions until softened.
  • Remove from pan and place in the bottom of the slow cooker.
  • add a little more oil if needed to the pan.
  • heat until starting to shimmer.
  • Sear the beef on all sides, getting a good, gold-brown crust. This will take a  minute or two per side.
  • Remove the beef from the pan and place on top of the vegetables in the slow cooker.
  • Add the red wine and beef stock to the hot pan and bring to a simmer, scraping the bottom with a flat spatula to get all of the bits and pieces of meat that might be left.
  • Simmer for about 3 minutes.
  • Pour the liquid in the pan over the meat in the slow cooker.
  • Add the garlic cloves, bay leaf, and fresh thyme.
  • Add the potatoes to the top.
  • Cover and cook on low for 8 to 10 hours.


Calories: 747kcal | Carbohydrates: 39g | Protein: 70g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 176mg | Sodium: 1459mg | Potassium: 1885mg | Fiber: 7g | Sugar: 3g | Vitamin A: 3690IU | Vitamin C: 32.2mg | Calcium: 148mg | Iron: 15.3mg