Ina Garten’s Slow Cooker Pot Roast is the ultimate comfort food, packed with tender, fall-apart beef, hearty vegetables, and a rich, flavorful gravy. This one-pot meal requires minimal effort—simply sear the beef, add ingredients to the slow cooker, and let it simmer all day. Perfect for family dinners or meal prep, this slow-cooked pot roast delivers deep flavors and melt-in-your-mouth tenderness.

What Is Ina Garten’s Slow Cooker Pot Roast?

This classic beef pot roast is a slow-braised dish, featuring a chuck roast cooked with carrots, onions, celery, garlic, and fresh herbs in a savory beef broth with red wine. The slow cooker does all the work, resulting in incredibly tender meat with a silky, rich gravy.

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Slow Cooker Pot Roast

Tender, fall-apart beef – Slow cooking breaks down the meat perfectly.
Rich, flavorful broth – Infused with garlic, wine, and herbs.
Easy one-pot meal – Minimal prep, set it, and forget it.

Great for meal prep – Tastes even better the next day!
Perfect for family dinners – A warm and hearty dish that serves a crowd.

Ingredients Needed to Make Ina Garten’s Slow Cooker Pot Roast

For the Pot Roast:

3-4 pounds beef chuck roast

Kosher salt and freshly ground black pepper
3 tablespoons olive oil
2 yellow onions, chopped

4 cloves garlic, minced
4 carrots, cut into chunks
2 celery stalks, chopped

2 tablespoons tomato paste
1 cup dry red wine (Cabernet Sauvignon or Merlot)
2 cups beef broth

1 tablespoon Worcestershire sauce
1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
2 bay leaves

1 pound baby potatoes (optional)

For Thickening the Gravy (Optional):

2 tablespoons unsalted butter
2 tablespoons all-purpose flour

Instructions to Prepare Ina Garten’s Slow Cooker Pot Roast

Step 1: Sear the Beef for Extra Flavor

Season the roast generously with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear the beef for 4-5 minutes per side until browned.

Transfer to the slow cooker.

Step 2: Sauté the Aromatics

In the same skillet, add onions, carrots, and celery. Sauté for 5 minutes.
Stir in garlic and tomato paste, cooking for 1 minute until fragrant.

Deglaze the pan with red wine, scraping up browned bits. Simmer for 2 minutes.

Step 3: Assemble and Slow Cook

Pour the wine mixture over the roast in the slow cooker.
Add beef broth, Worcestershire sauce, thyme, and bay leaves.

Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until the beef is fork-tender.

Step 4: Thicken the Gravy (Optional)

Remove 2 cups of liquid from the slow cooker.
In a pan, melt butter, then whisk in flour to make a roux.

Slowly whisk in the liquid and simmer until thickened. Pour back into the slow cooker.

Step 5: Shred and Serve

Remove the bay leaves and discard.
Shred or slice the beef, then return it to the gravy.

Serve hot with mashed potatoes, crusty bread, or over egg noodles.

What Goes Well With Ina Garten’s Slow Cooker Pot Roast?

Creamy mashed potatoes – The perfect side for the rich gravy.
Roasted Brussels sprouts – A crispy, caramelized contrast.

Crusty bread – Ideal for soaking up the delicious sauce.
Buttered egg noodles – A classic pairing with pot roast.
Steamed green beans – Adds freshness to balance the meal.

Key Tips for Making Ina Garten’s Slow Cooker Pot Roast

Sear the meat first – Adds depth of flavor.
Use a good red wine – Enhances the richness of the sauce.
Cook on LOW for best results – Ensures melt-in-your-mouth tenderness.

Let it rest before serving – Helps the flavors meld together.
Skim excess fat – If the sauce is too fatty, skim the top layer before serving.

Creative Variations of Ina Garten’s Slow Cooker Pot Roast

Make it gluten-free – Use cornstarch instead of flour for thickening.

Add mushrooms – Adds extra umami depth.
Use balsamic vinegar – Adds a hint of sweetness.
Spicy twist – Add red pepper flakes or a dash of cayenne.

Turn leftovers into sandwiches – Serve shredded beef on a toasted roll.

Storage Guidelines for Ina Garten’s Slow Cooker Pot Roast

Refrigerate leftovers in an airtight container for up to 4 days.
Freeze for up to 3 months – Store in a freezer-safe container.

Store sauce separately – Prevents the vegetables from becoming too soft.

Reheating Tips for Ina Garten’s Slow Cooker Pot Roast

Oven method – Reheat at 325°F for 20 minutes until warmed through.
Stovetop method – Warm over low heat, adding extra broth if needed.

Microwave method – Heat in 1-minute intervals, stirring between.

FAQs

Can I cook pot roast on HIGH instead of LOW?

Yes, but LOW for 8 hours is recommended for the most tender beef. Cooking on HIGH for 4-5 hours is an alternative if you’re short on time.

What is the best cut of beef for slow cooker pot roast?

Chuck roast is ideal because it has marbling and connective tissue that breaks down into tender, juicy meat when slow-cooked.

Can I make this pot roast without wine?

Yes! Simply replace the red wine with extra beef broth or add a tablespoon of balsamic vinegar for depth of flavor.

How do I thicken the sauce without flour?

Use cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and stir it into the sauce during the last 30 minutes of cooking.

Wrapping Up

Ina Garten’s Slow Cooker Pot Roast is rich, comforting, and incredibly easy to make. With minimal prep and deep, slow-cooked flavors, this dish is perfect for family dinners, meal prep, or cozy weekends. Serve it with mashed potatoes, crusty bread, or roasted vegetables for a hearty and satisfying meal that everyone will love. Try this Ina Garten-inspired pot roast recipe today, and enjoy fall-apart beef with a flavorful, silky gravy!