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Ina Garten Slow Cooker Pot Roast

Ina Garten Slow Cooker Pot Roast recipe
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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.

Ingredients

Scale

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

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.

Find it online: https://inagartencooks.com/ina-garten-slow-cooker-pot-roast/