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Slow Cooker Pot Roast

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This slow cooker pot roast is a cozy, hands-off meal made with chuck roast, baby carrots, and shallots. A splash of red wine and beef broth adds depth while a mix of simple seasonings enhances the natural flavors. After hours of slow cooking, everything turns perfectly tender and ready to serve.

  • Author: Meghan Donnelly
  • Prep Time: 15 minutes
  • Cook Time: 4-8 hours
  • Total Time: 4-8 hours
  • Yield: 6 servings

Ingredients

  • 1 (3-pound) chuck roast
  • 14 baby carrots, peeled
  • 8 shallots, peeled
  • sea salt, to taste
  • ground black pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon Herbs de Provence
  • ½ cup beef broth
  • ¼ cup red wine
  • 2 tablespoons butter, ghee, or coconut oil

Instructions

  1. Generously season the roast with sea salt, pepper, garlic powder, and Herbs de Provence.
  2. Heat a cast iron pan over medium-high heat.
  3. When the pan is hot, add enough butter, ghee, or coconut oil to lightly coat the bottom of the pan.
  4. Place the roast in the pan and brown the first side (about 4–5 minutes), then flip and brown the second side.
  5. Transfer the roast to a slow cooker and pour in the beef broth and red wine.
  6. Add the shallots and carrots to the slow cooker. Sprinkle with a little more sea salt, pepper, and Herbs de Provence.
  7. Cover and cook on high for 4 hours or low for 8 hours, until the meat is tender.
  8. Carve the beef against the grain and serve.

Find it online: https://eat-gluten-free.celiac.org/slow-cooker-pot-roast/