Texas-Style Beef Pot Roast

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A fall-apart tender roast infused with smoky paprika and aromatic vegetables, slow-cooked to perfection for a comforting weeknight meal. This american-inspired slow cooker ready in about 500 minutes pairs beef chuck roast, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lb beef chuck roast
• 2 tbsp olive oil
• 1 large, diced onion
• 3, cut into 1-inch pieces carrots
• 3 stalks, cut into 1-inch pieces celery
• 4 cloves, minced garlic
• 2 tbsp smoked paprika
• 1 tsp dried thyme
• 1 bay leaf
• 1 cup beef broth
• 1/2 cup (optional) red wine
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Season the 3 lb beef chuck roast with 1 tsp salt and 1/2 tsp black pepper on all sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat and sear the roast for 3-4 minutes per side until deeply browned, then transfer to a slow cooker.
2. Step 2: Add the 1 large diced onion, 3 carrots cut into 1-inch pieces, and 3 celery stalks cut into 1-inch pieces to the skillet. Sauté for 5 minutes until softened, then add 4 minced garlic cloves and sauté for 1 minute until fragrant.
3. Step 3: Transfer the vegetable mixture to the slow cooker. Sprinkle with 2 tbsp smoked paprika and 1 tsp dried thyme, then pour in 1 cup beef broth and 1/2 cup red wine (if using). Place the bay leaf on top and stir to combine.
4. Step 4: Cover and cook on low for 8 hours until the beef is fork-tender. Remove the roast and vegetables, then skim excess fat from the cooking liquid. Strain the liquid through a fine-mesh sieve and return to the slow cooker to simmer on high for 20 minutes until thickened enough to coat the back of a spoon.