WEEKDAYS 1e|12c|p

Slow Cooker Pot Roast

Clinton Kelly
Servings: 8
2+ hr

It's simply delicious!

  • Ingredients
  • step-by-step directions
Slow Cooker Pot Roast
  • 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
  • Allow the chuck to come to room temperature. Season on all sides with salt and pepper.
  • Heat the olive oil in a skillet over medium-high heat. Sear the meat on all sides, until browned, about 3 minutes per side.
  • 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.
  • Cook on low for 4 to 6 hours.
  • Serve with mashed potatoes.


rate this recipe
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

Latest Recipes