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!
3poundsbeef boneless beef chuck roast was used here but see other suggestions in post
4tablespoonsolive oildivided use
3teaspoonskosher saltless if using table salt
2 tablespoonsherbes de provence
1 ½teaspoons black peppercoarsely ground
4clovesgarlicpeeled
2bay leaves
1sprigfresh thyme sprigs
1 cupcelerydiced
1cupcarrotsdiced
1 ½cupsonionsdiced
2cupsred winea hearty fruity red like Shiraz or Zinfandel
2cupsbeef stock
3poundspotatoesYukon Gold or other thin skinned variety
Instructions
Wash and quarter the potatoes - no need to peel unless you use Russet potatoes.
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 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 it's starting to shimmer. Watch carefully!
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 brown bits and pieces of meat that might be left. Lots of flavor in those.
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.
Spoon off any excess fat.
Video
Notes
Tips
Get the meat out of the fridge.
Rub it on all sides with olive oil then pat your salt, pepper, and herb mixture over it all.
Allow it to stand at room temperature for half an hour - this helps it cook more evenly and the flavors of the seasonings will be absorbed by the meat.
Always sear the roast on all sides in a super hot pan before adding to the slow cooker. It makes a HUGE difference.
Don't put too much liquid in the slow cooker.
Give it a good 8 to 10 hours on low for the best results.