Instructions
- Prepare the Roast:
- Season the chuck roast with salt, pepper, garlic powder, and onion powder.
- Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 2–3 minutes per side. This locks in the juices and enhances flavor.
- Layer the Ingredients:
- Place the seared roast in a slow cooker.
- Surround it with the baby potatoes, carrots, celery, and onion.
- Make the Sauce:
- In a bowl, mix beef broth, red wine (if using), tomato paste, and Worcestershire sauce. Pour this mixture over the roast and vegetables.
- Add thyme and bay leaves to the slow cooker.
- Cook the Pot Roast:
- Cover and cook on low heat for 8–10 hours or high heat for 4–6 hours, until the meat is tender and easily pulls apart with a fork.
- Make the Gravy (Optional):
- Once the roast is done, remove the meat and vegetables from the slow cooker and keep them warm.
- Pour the cooking liquid into a saucepan and bring to a gentle boil.
- Mix cornstarch and water in a small bowl to make a slurry, then whisk it into the liquid. Cook for 2–3 minutes, or until thickened.
- Serve:
- Slice the roast or shred it into chunks. Arrange it on a platter with the vegetables.
- Drizzle with gravy and garnish with fresh parsley or thyme if desired.
Tips for Success
- Searing the Meat: Don’t skip this step; it builds a deep flavor base for the dish.
- Add-Ins: Mushrooms, parsnips, or pearl onions can be added for extra flavor and variety.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain tenderness.
Serving Suggestions
Pair your pot roast with:
- Buttery mashed potatoes
- Crusty bread or dinner rolls
- A crisp green salad
Enjoy this classic dish with family or friends, and let the slow cooker do the hard work while your home fills with the tantalizing aroma of a hearty meal!