Slow Cooker Pot Roast

No-fuss, amazingly fall-apart pot roast made in your crockpot with the most tender vegetables! And the gravy is simply perfection.

So I’m not sure if you guys know this but Chicago has some amazing food.

Like really really really bomb food. And I’m not just talking about deep dish pizzas or Portillo’s chocolate cake shake. No, I’m talking about Italian beef sandwiches, Nutella pockets, and ice cream doughnut sandwiches just to name a few.

See, it’s all pretty amazing. But sometimes you just need a classic comfort food dish that brings you back home. Something mom used to make, and something you can enjoy on a Sunday night with friends and family.

And what better way to do that than with a classic pot roast? A pot roast that can cook all day long in your crockpot so all that’s left to do is picking up that bottle of wine to serve.

The pot roast comes out unbelievably fall-apart tender in the slow cooker with the most perfect gravy that you can make from the cooking juices. Not to mention, all the tender potatoes, carrots and celery that soak up all that flavor.

Oh, and I would totally serve this with the wine I just picked up and a slice of Portillo’s chocolate cake for dessert. Just a thought for all you Chicago locals!

Slow Cooker Pot Roast

Yield: 8 servings

prep time: 20 minutes

cook time: 8 hours 25 minutes

total time: 8 hours 45 minutes

No-fuss, amazingly fall-apart pot roast made in your crockpot with the most tender vegetables! And the gravy is simply perfection.

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entree

Slow Cooker Pot Roast

20 minutes8 hours 25 minutes

Chungah Rhee

Ingredients:

• 1 (3 to 3 1/2 pound) boneless chuck roast
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 tablespoons canola oil
• 1 1/2 cups beef broth
• 1/2 cup dry red wine
• 1/4 cup all purpose flour
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 pounds small Yukon gold potatoes
• 3 large carrots, cut into 3-inch pieces
• 2 celery ribs, cut into 3-inch pieces
• 1 medium sweet onion, cut into 1-inch wedges
• 2 cloves garlic, minced
• 6 sprigs fresh thyme
• 1 bay leaf
• 2 tablespoons chopped fresh parsley leaves

Directions:

1. Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
2. Heat canola oil in a large skillet over medium heat. Add beef and cook until evenly browned, about 3-4 minutes per side.
3. In a medium bowl, whisk together beef broth, wine, flour, tomato paste and Worcestershire; set aside.
4. Place potatoes, carrots, celery, onion, garlic, thyme and bay leaf into a 6-qt slow cooker. Stir in beef broth mixture; season with salt and pepper, to taste. Top with beef.
5. Cover and cook on low heat for 7-8 hours, or until meat is fork-tender.
6. Remove beef, potatoes, carrots, celery and onion from the slow cooker; shred beef, using two forks. Cover with aluminum foil.
7. Strain cooking juices through a fine-mesh sieve into a small saucepan over medium heat; discard solids. Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer, whisking constantly, until desired thickness, about 5-10 minutes. Season with salt and pepper, to taste.
8. Serve beef, potatoes, carrots, celery and onion with juices immediately, garnished with parsley, if desired.

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