Slow Cooker Pot Roast



  • 1 2-1/2 pound boneless beef chuck roast
  • 2 teaspoons kosher salt, plus 2 teaspoons
  • 1 teaspoon pepper, plus 1 teaspoon
  • 2 tablespoons olive oil, plus 1 tablespoon
  • 1 tablespoon Italian seasoning
  • 1-1/2 tablespoons butter
  • 1 small yellow onion, sliced into quarter rounds
  • 6 carrots, peeled and cut into two inch chunks (on a diagonal … for no other reason than it’s prettier)
  • 1 bunch celery, cut into two inch chunks (add the celery leaves to the pot)
  • 32 ounces large white mushrooms, stems removed and mushrooms halved
  • 3 russet potatoes, cut into chunks (skin on)
  • 1 head garlic, peeled and smashed
  • 1 32-ounce can unsalted, crushed plum tomatoes
  • 1 cups chicken broth
  • 2 cups Cabernet Sauvignon
  • 1 tablespoon tomato paste
  • 2 sprigs rosemary


  1. Melt 2 tablespoons olive oil and butter in slow cooker insert.
  2. Sprinkle 1 teaspoon kosher salt, 1/2 teaspoon pepper and 1 tablespoon flour to each side of meat.
  3. Brown for 5 minutes per side.
  4. Remove from slow cooker and set aside.
  5. Add 1 tablespoon olive oil to cooker insert.
  6. Place onion, carrots and celery, along with 2 teaspoons kosher salt and 1 teaspoon pepper in cooker and sauté for 5 minutes.
  7. At this point, if you are using a Dutch oven, transfer the vegetables to your slow cooker.
  8. Place potatoes and mushrooms on top of onion, carrots and celery in slow cooker.
  9. Pour chicken broth and wine into slow cooker.
  10. Place meat back into slow cooker.
  11. Place smashed garlic on top of meat.
  12. Pour plum tomatoes and spoon tomato paste over meat, along with Italian seasoning. Stir.
  13. Place sprigs of rosemary on top and put lid on slow cooker.
  14. Set to cook for 4 hours on high or 8 hours on low.


Until next time, Kris