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Classic Slow Cooker Pot Roast

Make an impressive one pot slow cooker meal with minimal effort. After 4 to 9 hours you have a perfectly tender pot roast with gravy and potatoes and carrots as sides.

Course Dinner
Cuisine American
Keyword slow cooker pot roast
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 4 -5 servings, usually with leftover roast for sandwiches
Author Regina

Ingredients

  • 3 tablespoons cooking oil
  • 3-4 pound beef roast
  • salt and pepper
  • 1/4 cup all-purpose flour
  • 1/4 cup tomato sauce
  • 1/2 cup red wine
  • 1 1/2 cup broth
  • 1 tablespoon Worcestershire sauce
  • 1 large onion sliced
  • 3 medium carrots cut into 2-3 inch pieces
  • 1 pound mini potatoes halved
  • 6 garlic cloves chopped
  • 2 bay leaves
  • sprinkle of dried thyme

Instructions

  1. In a large pan heat the oil and add beef roast. Brown well from all sides for about 10 minutes. Transfer roast to slow cooker.
  2. Sprinkle flour over the oil remaining in the pan. Add tomato sauce and cook for 1 minute. Deglaze pan with red wine. Stir in broth and Worcestershire sauce; whisk and scrape up all the browned bits. Don't worry if it won't smooth out completely. Chunky (flour) bits will dissolve in the slow cooker. Transfer liquid to slow cooker.
  3. Add sliced onions, carrot pieces, potato halves, chopped garlic, and bay leaves around the roast in the slow cooker. Sprinkle a little dried thyme on roast.
  4. Cover and cook until meat is tender; 4-5 hours on high or 8-9 hours on low. Discard bay leaves before serving.