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Slow Cooker Pot Roast

  • Author: Erin Jensen
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Yield: 8-10 servings 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: American

Description

Slow Cooker Pot Roast – a flavorful, tender slow-cooked pot roast that is fall-apart delicious! 


Ingredients

Scale

Pot Roast Seasoning:

  • 1 tablespoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons dried thyme leaves
  • 1 1/2 teaspoons parsley flakes
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon dried marjoram

Pot Roast:

  • 23lb Country Natural Beef chuck roast
  • 2 tablespoons olive oil (or avocado oil)
  • 1 small yellow onion, halved and quartered
  • 3 medium carrots, peeled and cut into 1 inch chunks
  • 3 stalks of celery, cut into in inch chunks
  • 2 russet potatoes, cut into 1 inch pieces
  • 1 tablespoon garlic, minced
  • 2 bay leaves
  • 1 cup beef broth
  • 1/2 cup pomegranate juice
  • 1 teaspoons balsamic vinegar
  • 1 teaspoon red wine vinegar
  • 2 tablespoons tomato paste
  • 2 sprigs fresh rosemary
  • 56 sprigs fresh thyme

Gravy:

  • Gluten-Free Option: 1 1/2 tablespoons cornstarch 
  • Paleo/Whole30 Option: 2 tablespoons arrowroot powder + 2 tablespoons water 

Instructions

  1. Combine Pot Roast Seasoning in a small bowl and set aside. 
  2. Tie your fresh rosemary and fresh thyme together with some cooking twine; set aside. 
  3. Prepare your veggies and potatoes, place in your crockpot along with the garlic, and bay leaves. 
  4. In a small mixing bowl combine the beef broth, pomegranate juice, balsamic vinegar, garlic, red wine vinegar and tomato paste. Whisk to combine and set aside. 
  5. Rinse off chuck roast and place on a large plate or platter.  Pat dry with a clean paper towel. 
  6. Take the Pot Roast Seasoning and rub all over the chuck roast, getting into every nook and cranny. 
  7. Bring a 12 inch cast iron skillet to medium/high heat and add olive oil. 
  8. Sear the chuck roast on all sides (2-3 minutes per side). 
  9. Place the seared chuck roast on top of your veggies in the slow cooker. 
  10. Pour the beef broth mixture over top and add in the herb bundle. 
  11. Cover the let cook on LOW 6-8 hours or on HIGH 4 hours. 
  12. Remove chuck roast and place on a large platter or plate.  Using a slotted spoon remove the veggies and potatoes, placing them on the same plate. Cover with foil and set aside. 
  13. Gluten-Free Gravy:  Using a glass measuring cup, scoop out 1/2 cup of the remaining broth and add your cornstarch.  Whisk until combined and thick; pour into the slow cooker and whisk to combine. Ensure the slow cooker is on HIGH and cover. Let sit 5-7 minutes.  To thicken more add additional cornstarch 1/2 tablespoon at a time. 
  14. Paleo/Whole30 Gravy: Combine 2 tablespoon water with 2 tablespoons arrowroot powder; whisk to combine.  Pour into the slow cooker with the remaining broth and whisk to combine. Ensure the slow cooker is on HIGH and cover. Let sit 5-7 minutes.  To thicken more add additional arrowroot powder 1/2 tablespoon at a time. 

Notes

  • Vegetables: Feel free to mix up your veggies if you want – parsnips are also great in this recipe!
  • Pomegranate Juice: If you aren’t concerned with Paleo/Whole30 feel free to use a dry red wine in place of the pomegranate juice (such as a merlot). 
  • Balsamic Vinegar:  If you are looking for a Whole30/Paleo balsamic vinegar here is a great one by Primal Kitchen!
  • Tomato Paste: I love using these squeezeable tomato paste containers for when you only need a little tomato paste! 
  • Kitchen Twine: Kitchen twine is sold in most stores that have a kitchen section (such as Target, etc.), but here is a link to one if you need it! 
  • High or Low: I prefer to slow cook this on LOW for 8 hours for best results, but the recipe will turn out great either way! 

Keywords: slow cooker pot roast