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Slow Cooker Pot Roast
Stress-free Slow Cooker Pot Roast makes Sunday dinner with the family easier than ever!
Prep Time
15
minutes
mins
Cook Time
5
hours
hrs
Total Time
5
hours
hrs
15
minutes
mins
Course:
Main Course
Cuisine:
American
Keyword:
beef, roast, recipe, slow, cook, gravy, potato, carrots
Servings:
10
Servings
Calories:
332
kcal
Author:
Lisa Johnson
Ingredients
3
pound
chuck roast
1 ¾
cups
beef broth
sea salt and pepper
to taste
1
large
yellow onion
cut into wedges
2
pounds
mini yukon gold potatoes
cut in 1/2
1
cup
baby carrots
3
large cloves
garlic
minced
1
bay leaf
4
fresh thyme sprigs
1
cup
dry red wine
I used Cabernet Savignon
Instructions
Place beef chuck roast into the pan of your slow cooker.
Pour the beef broth over the roast and season with salt and pepper.
Add the onions, potatoes, carrots, garlic, thyme, and bay leaf.
Pour the wine over the top and place the lid on top.
Set the time on HIGH for 6:00 hours.
Check to make sure meat pulls apart with two forks. If not, continue cooking until it does.
Cut meat into chunks or slices and serve with vegetables, gravy, and dinner rolls.
Notes
substitute addition beef broth if you don't want to use wine.
Nutrition
Calories:
332
kcal
|
Carbohydrates:
14
g
|
Protein:
29
g
|
Fat:
15
g
|
Saturated Fat:
6
g
|
Cholesterol:
93
mg
|
Sodium:
286
mg
|
Potassium:
904
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
1800
IU
|
Vitamin C:
12.7
mg
|
Calcium:
64
mg
|
Iron:
6
mg