Cooker Pot Roast

Pat the beef roast dry with paper towels. Season generously with salt and black pepper on all sides.

Sear the Roast:
Heat olive oil in a large skillet or the insert of your slow cooker (if using the sauté function) over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. This will help lock in the flavors. Remove the roast and set aside.

Cook the Vegetables:
In the same skillet, add the onion and garlic. Sauté for 2-3 minutes until softened. If using a slow cooker, transfer the sautéed onion and garlic to the slow cooker.

Add Liquids and Seasoning:
Pour in beef broth, red wine (if using), and Worcestershire sauce into the skillet. Stir in thyme, rosemary, and bay leaves. Bring the mixture to a simmer and scrape up any browned bits from the bottom of the skillet. Pour everything into the slow cooker.

Slow Cook the Roast:
Place the seared roast into the slow cooker, covering it with the liquid and vegetables. Cook on low for 6-8 hours or high for 4-5 hours, or until the roast is fork-tender.

Add Vegetables:
About 1 hour before the roast is done, add the carrots, potatoes, and celery to the slow cooker. If you’re using frozen peas, add them 10-15 minutes before serving.

Serve the Roast:
Once the roast is done, remove it from the slow cooker and let it rest for a few minutes before slicing. Serve the roast with the vegetables and ladle some of the flavorful cooking liquid over the top.

Serving and Storage Tips: