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Make this recipe your own depending on what you’ve got in the house. You could substitute beer for the wine, and a grainy/spicy mustard for the tomato paste, or use pork shoulder instead of beef chuck. Read more slow cooker tips here.
Recipe information
Yield
6 servings
Ingredients
1
3
4
1
1
4
1
1
1
1
1
3
3
1
1½
8
Preparation
Step 1
Season roast with 3 Tbsp. salt, rubbing into the grain and covering all sides. Wrap tightly in plastic and chill at least 3 hours and up to 3 days.
Step 2
Heat 2 Tbsp. oil in a medium skillet over high. Cook onion, leek, and remaining 2 tsp. salt, tossing occasionally, until browned around the edges but not completely cooked through, 6–8 minutes. Add garlic and tomato paste and cook, tossing occasionally, until paste is brick red and mixture is fragrant, about 1 minute. Add wine and bay leaf and cook, stirring occasionally and scraping bottom of pan, until slightly reduced and you can no longer smell the alcohol, about 2 minutes. Scrape onion mixture into ceramic insert of a 6-qt. slow cooker. Stir in broth and pepper.
Step 3
Heat remaining 2 Tbsp. oil in same skillet over high. Cook roast, turning occasionally, until golden brown on all sides, 10–12 minutes. Transfer to insert, nestling into onion mixture. Arrange carrots, celery, parsnip, potatoes, and mushrooms around roast, pushing into onion mixture and surrounding meat. You might think there isn’t enough liquid, but the juices from the roast and vegetables will release as they cook.
Step 4
Slide ceramic insert into base, cover, and cook over high heat until roast is very tender and shreds easily, 7–8 hours. If programming your slow cooker, set for 7 hours at high, then set to warm after that.
Step 5
Transfer roast to a cutting board and slice against the grain. Divide vegetables among plates. Arrange sliced roast over. Top with parsley and chives.
Step 6
Do Ahead: Pot roast can be assembled (but not cooked) 3 days ahead. Cover slow cooker with lid and chill.
Leave a Review
Reviews (22)
Back to TopI’ve made this several times and it’s really good. The combo I like best is the mustard replacing the tomato paste but still with white wine.
Anonymous
SLC, UT
3/16/2024
Good flavor but there is a lot of fat in the very thin liquid produced by using the slow cooker. Next time I would pour the liquid into a fat separator, and possibly use some flour to thicken the "gravy" before serving.
Anonymous
Naples, FL
2/23/2024
This recipe was incredible. I made it for my very picky uncle and he fell in love with it.
Anonymous
1/25/2024
Followed the recipe. Great result. Will make again. 👍👍
Anonymous
Wisconsin
10/23/2023
I wish reviews were made on the exact receipt followed to a tee. It is not helpful when it is changed for a review.
LaurieG
Walnut Creek Ca
3/14/2023
I’m curious if one assembles this ahead of time if we should also brown the roast… or pull it out day of to do that?
Sarah
12/22/2021
Using this recipe, I actually made a whole pot roast on a Tuesday - crazy, right? I used red wine instead of white, whole grain mustard instead of tomato paste, and I used a bottom round because I couldn't find chuck roast at my grocery store. Definitely don't skip browning the roast, it delivered such great flavor and texture. I prepped everything the night before while making another dinner, which made clean up easy. I made Yorkshire puddings on the side the night of for a full "English" type of roast. It was super tender, though when I make this again for Christmas I'll try to find a chuck roast for optimal tenderness.
Katie D.
Salt Lake City, UT
12/1/2021