Slow-Cooker Sunday Beef Pot Roast with Carrots & Potatoes

Ingredients (US Customary)

• 3.5 pounds boneless beef chuck roast, trimmed
• 2 teaspoons kosher salt and 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, cut into wedges
• 5 cloves garlic, smashed
• 1 pound baby red potatoes or Yukon gold, halved
• 1 pound whole carrots, peeled and cut into 2-inch chunks
• 2 cups low-sodium beef stock
• 0.5 cup dry red wine (Cabernet or Merlot)
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste
• 3 sprigs fresh thyme and 2 bay leaves

Step-by-Step Instructions

• 1
  Season & Sear

  Generously season all sides of the beef chuck roast with salt and pepper. Heat olive oil in a large skillet over high heat. Sear the roast for 4 to 5 minutes per side until a deep dark crust forms. Transfer to a plate.

• 2
  Deglaze Skillet

  Add onion and garlic to the skillet for 2 minutes. Stir in tomato paste, red wine, Worcestershire sauce, and beef stock, scraping up all browned bits from the pan bottom.

• 3
  Layer the Slow Cooker

  Arrange the halved potatoes and carrot chunks in the bottom of a 6-quart slow cooker. Place the seared roast directly on top of the vegetables. Pour the warm skillet liquid over everything. Tuck thyme sprigs and bay leaves around the sides.

• 4
  Slow Cook

  Cover and cook on LOW for 8 to 9 hours (or HIGH for 5 to 6 hours) until the beef pulls apart effortlessly with a fork.

• 5
  Shred & Serve

  Discard bay leaves and thyme stems. Transfer roast to a cutting board and shred into large chunks. Serve surrounded by tender carrots and potatoes, ladling the rich pan gravy over the top.