I know this may seem really similar to a previous post of mine, slow cooker beef stew. I have no shame in admitting, this one is just as easy, but it is MUCH, MUCH BETTER! Now, what’s the difference you may ask? Beef stew is more of a soup, as opposed to pot roast being hearty. Not to mention, the beef in this recipe is so much more flavorful, and delectably tender, courtesy of the cut of meat and using consommé, instead of broth. This slow cooker pot roast is the ultimate comfort food, so filling and is Sunday dinner worthy!
Slow Cooker Pot Roast
- 2-4 lb Beef Chuck Roast
- 2 cups Beef Consummé
- 1 cup Red Wine
- 1/4 cup all-purpose flour
- 1 teaspoon pepper
- 1 teaspoon salt
- 5 Garlic cloves Minced
- 2 lb Yukon Gold Potatoes Cut into large chucks
- 1 lb Baby Carrots Halved
- 1 onion Diced
- 1/2 tablespoon Rosemary Dried or fresh
- 1 teaspoon Parsley Dried or fresh
- Season chuck roast generously with salt and pepper.
- Heat a skillet over high heat. Add wine and 1 cup beef consummé to skillet. Place chuck roast in skillet, and brown on each side.
- Transfer remaining liquids to a slow cooker, then mix in flour (lumps are fine).
- Transfer roast, as well as onion and garlic to slow cooker. Cover and cook on high for one hour.
- After one hour has been completed, add potatoes. Cook on high for another four hours.
- After four hours have been completed, add carrots and change slow cooker to low.
- Remove chuck roast, and slice thinly. Return roast to slow cooker. Add rosemary. Cook for another two hours.
- Garnish with parsley, then serve.
What is your favorite comfort food?
Here are some items to help you make this awesome recipe: