Bites and Balance
Slow Cooker Pot Roast
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Slow Cooker Pot Roast

Prep: 20 mins
Cook: 10 hours
Total: 10 hrs 20 mins
Serves: 6
Difficulty: Easy
This is the kind of recipe that does all the work while you go about your day. Beef chuck, baby potatoes, carrots, mushrooms, and celery all slow-cook together in a savory bath of bone broth, red wine, and worcestershire sauce for a full 10 hours. By the time dinner rolls around, the meat is fall-apart tender and the vegetables have soaked up every bit of that rich, herb-laced broth. A quick butter-flour roux at the end pulls it all together into a proper gravy.

Ingredients

  • 2 lb beef chuck, boneless
  • 8 oz mushrooms, quartered
  • 2 Vidalia onions, diced large
  • 24 oz red baby potatoes
  • 16 oz carrots, washed and chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, chopped
  • 24 oz bone broth
  • 1 cup red wine
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 2 tbsp vegetable bouillon paste
  • 3 tbsp flour
  • 3 tbsp butter
  • Water, enough to just cover
  • Salt and pepper, to taste

Directions

  1. 1To the slow cooker, add bone broth, red wine, Worcestershire sauce, tomato paste, and bouillon paste. Mix together with a whisk.
  2. 2Add quartered mushrooms, diced onions, chopped carrots, chopped celery, chopped garlic, whole baby potatoes, rosemary, and thyme. Stir all ingredients together.
  3. 3Add the beef chuck and pour in enough water to just cover everything.
  4. 4Set the slow cooker to low and cook for 10 hours.
  5. 5Microwave the flour and butter together until melted, then whisk into a smooth roux.
  6. 6Add the roux to the slow cooker and stir to thicken the broth into a gravy. Increase temperature if needed to help it thicken.
  7. 7Season with salt and pepper to taste.
  8. 8Plate and serve.

Tips & Variations

  • Don't skip the roux at the end — it transforms the cooking liquid into a proper gravy that coats everything beautifully.
  • A dry red wine like Cabernet Sauvignon or Merlot works great here. If you prefer no alcohol, substitute with extra bone broth.
  • Baby potatoes hold their shape much better than diced potatoes over a 10-hour cook — no need to cut them.
  • Leftovers are even better the next day once the flavors have had more time to meld. Store in the cooking liquid to keep everything moist.