Slow Cooker Herb-Infused Pot Roast with Root Vegetables

A tender pot roast cooked low and slow with carrots, potatoes, and a splash of red wine, enhanced by herbs for a deeply savory, restaurant-quality meal.

Cuisine: American

Category: Beef

Prep: 25 minutes. Cook: 480 minutes.

Serves 6.

Ingredients

• 3 lbs beef chuck roast
• 2 tbsp olive oil
• 1 large onion
• 4 cloves garlic
• 4 medium carrots
• 4 medium potatoes
• 1 cup red wine
• 2 cups beef broth
• 1 tsp dried thyme
• 2 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat 3 lbs beef chuck roast dry with paper towels, then season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, and sear the roast for 3-4 minutes per side until browned.
2. Step 2: Transfer the seared roast to a slow cooker, then add 1 large sliced onion, 4 minced garlic cloves, 4 medium peeled and cubed carrots, and 4 medium peeled and cubed potatoes to the slow cooker.
3. Step 3: Pour 1 cup red wine and 2 cups beef broth over the ingredients, then add 1 tsp dried thyme and 2 bay leaves. Cover and cook on low for 8 hours until the beef is fork-tender.
4. Step 4: Remove the roast and vegetables from the slow cooker, discard the bay leaves, and serve the roast with the vegetables and sauce.