Cowboy Slow Cooker Pot Roast
This pot roast is loaded with deep complex flavors, but like most pot roast the slow cooker does most the work. You can customize the vegetables to your preferences as well as some of the flavorings. I typically make the roast the night before as I let it cook for 10 hours, but I have cooked it for 8 hours before with amazing results. I love that the meat and veggies all cook together and they all flavor each other but each turn out with the perfect texture, tender meat but veggies that hold together. The broth is perfect to thicken and turn into gravy!
Equipment
- 1 Slow Cooker My slow cooker has a sauté setting if yours doesn't you may need a separate pan to sauté the vegetables and sear the roast for added flavor.
Ingredients
- 1 4-5 lb beef chuck-eye roast, pulled into 2 pieces at natural seam, bone removed and trimmed
- 2 tsp table salt divided
- 1 ¼ tsp pepper divided
- 2 Tbsp vegetable oil
- 1 onion chopped
- 2 celery ribs chopped
- 1 Tbsp tomato paste
- 3 garlic cloves minced
- 1 tsp minced fresh thyme or 1/4 teaspoon dried
- 1/2 cup dry red wine
- 1/2 cup beef broth
- 2 lbs Yukon Gold potatoes unpeeled, chop to large bite sizes if potatoes are larger just halved if smaller
- 1 pound carrots peeled and halved widthwise, thick ends halved lengthwise
- 2 bay leaves
- 2 Tbsp minced fresh parsley for serving
- 1-2 Tbsp cornstarch if making gravy to serve
Instructions
- Pat beef dry with paper towels and season with half of the salt and pepper. Tie kitchen twine around each piece of beef to create 2-3 evenly sized roasts. Heat oil in 12-inch skillet or crockpot (410 degrees in Greenpan Crock pot) over medium-high heat until just smoking. Brown roasts on all sides, 7 to 10 minutes; transfer to plate.
- Add onion, celery, ½ teaspoon salt, and ¼ teaspoon pepper to the fat left in skillet and cook over medium heat until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in tomato paste, garlic, and thyme and cook until fragrant, about 1 minute. Slowly stir in wine and broth, scraping up any browned bits and smoothing out any lumps; simmer wine for 5 minutes then transfer to slow cooker. (Elite Slow cooker turn off sauté and start slow cooker function choose high or low and time)
- Stir carrots, and bay leaves into slow cooker. Nestle roasts into slow cooker, adding any accumulated juices. Add chopped potatoes over the roasts. Cover and cook until beef is tender and fork slips easily in and out of meat, 8 to 10 hours on low or 6 to 7 hours on high.
- Transfer roasts to carving board, tent loosely with aluminum foil, and let rest for 20 minutes.
- Discard bay leaves. Transfer vegetables to serving dish and tent loosely with foil.
- Remove twine from roasts, slice meat against grain into ½-inch-thick slices, and arrange on serving dish with vegetables.
- To Make Gravy: Using large spoon, skim fat from surface of broth. Add some of the broth to a sauce pan with cornstarch and simmer till thickened stir in parsley and season with salt and pepper to taste. Spoon 1 cup of gravy over meat and serve, passing remaining gravy separately.
