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Clinton Kelly's Slow Cooker Pot Roast

Pot Roast Slow Cooker Clinton Kelly
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comments 23
It's simply delicious!
skill level
Easy
time
Over 120min
servings
8
cost
$
Contributed by : Clinton Kelly
This dish comes together quickly but it cooks for hours. It's a great Sunday evening dish. You can put it on in the afternoon and let it go until dinner.
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ingredients
  • 2 1/2 to 3 pound Beef Chuck
  • 4 Carrots (cut into 1-inch pieces)
  • 1 Onion (sliced)
  • 2 Cups Button Mushrooms
  • 3 sprigs Rosemary
  • 2 Cups Dry Red Wine
  • 2 Cup Beef Stock
  • Salt and Freshly Ground Pepper
  • 2 tablespoon Extra Virgin Olive Oil
  • 4 Whole Garlic Cloves
kitchenware
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  • dutchovenpng
  • slowcookerpng
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 1/2 to 3 pound Beef Chuck
    Salt and pepper
    Allow the chuck to come to room temperature. Season on all sides with salt and pepper.
  • 2
    2 tablespoon Extra Virgin Olive Oil
    Heat the olive oil in a skillet over medium-high heat. Sear the meat on all sides, until browned, about 3 minutes per side.
  • 3
    4 Carrots (cut into 1-inch pieces)
    1 Onion (sliced)
    2 Cups Button Mushrooms
    3 sprigs Rosemary
    2 Cups Dry Red Wine
    2 Cup Beef Stock
    4 Whole Garlic Cloves
    Transfer the beef chuck to the slow cooker. Add the carrots, onions, mushrooms the slow cooker, and top with the garlic cloves, sprigs of rosemary, red wine, and beef stock.
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    Cook on low for 4 to 6 hours.
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    Serve with mashed potatoes.
 
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