Slow Cooker Pot Roast: A Comforting, Tender Classic

Prepare the Roast: Begin by seasoning the beef chuck roast with salt, pepper, garlic powder, onion powder, thyme, and rosemary. Rub the seasoning into the meat to ensure it’s evenly coated.

Sear the Roast: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the roast and sear it on all sides for 2-3 minutes until browned. This step enhances the flavor of the roast but can be skipped if you’re in a hurry.

Transfer to the Slow Cooker: Place the seared roast into the slow cooker. Add the carrots, potatoes, onion, and garlic around the roast.

Add the Liquid: Pour the beef broth and red wine (if using) into the slow cooker. The liquid will help keep the roast moist and create a flavorful gravy.

Cook: Cover the slow cooker and set it to low. Cook for 7-8 hours or until the roast is fork-tender and the vegetables are cooked through. If you prefer a quicker cooking time, set the slow cooker to high and cook for 4-5 hours.

Thicken the Gravy (Optional): Once the roast is done, remove it from the slow cooker and set it aside to rest. To make the gravy thicker, whisk together 2 tablespoons of cornstarch with 2 tablespoons of water and stir it into the remaining juices in the slow cooker. Turn the slow cooker to high and cook for 10-15 minutes until the gravy has thickened.

Serve: Slice or shred the roast and serve it with the vegetables and gravy. You can drizzle the gravy over the roast and mashed potatoes, or serve with crusty bread to soak up the flavorful juices.

Serving and Storage Tips: