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Melt-in-Your-Mouth Slow Cooker Pot Roast

If you're searching for true comfort food that practically makes itself, this slow cooker pot roast will quickly become your go-to meal. An affordable cut of beef is transformed into fork‐tender perfection with a rich, wine-infused gravy and hearty vegetables. Sear the meat first to lock in flavor, then let the slow cooker work its magic for a meal that tastes like it took days to prepare.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3-4 pounds bottom round steak or rump roast seasoned with salt and pepper
  • 1 ounce onion gravy mix
  • 1 ounce onion soup mix
  • 1 (10½ ounce) can cream of mushroom soup
  • 32 ounces beef stock
  • 1 medium yellow onion quartered
  • 10-12 baby carrots
  • 4 stalks celery cut into large pieces
  • 2 cloves garlic chopped
  • 1 shallot thinly sliced
  • 5 Yukon gold potatoes quartered
  • 1½ cups Cabernet Sauvignon wine
  • 3 sprigs fresh thyme
  • 2 tablespoons olive oil for searing
  • Salt and pepper to taste

Equipment

  • Large skillet
  • Slow cooker
  • Mixing bowl
  • Knife
  • Cutting board

Method
 

  1. Season the 3-4 pound beef roast generously with salt and pepper on all sides.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat and sear the roast until deeply browned on all sides.
  3. Transfer the seared roast to your slow cooker.
  4. In a separate bowl, whisk together the onion gravy mix, onion soup mix, cream of mushroom soup, and beef stock until well combined.
  5. Pour the savory mixture over the roast in the slow cooker.
  6. Add the quartered yellow onion, baby carrots, celery, chopped garlic, sliced shallot, and quartered Yukon gold potatoes around the meat.
  7. Pour in 1½ cups of Cabernet Sauvignon wine and top with 3 sprigs of fresh thyme.
  8. Cover the slow cooker and set it to high for 2 hours. Then, reduce the heat to low and cook for an additional 6-8 hours until the meat is fork-tender and falls apart easily.
  9. Once done, serve the pot roast hot, accompanied by sides such as crusty artisan bread or a simple green salad to soak up the rich gravy.

Notes

This slow cooker pot roast is a comforting, make-ahead meal perfect for busy days. Searing the meat first creates a delicious flavor foundation that infuses the rich sauce, while the mix of vegetables adds texture and heartiness. You can easily adapt this recipe by substituting the beef cut or swapping Yukon gold potatoes for russet potatoes. Leftovers store well in the refrigerator and are even better the next day.