by Maya Last Updated on 19 Comments
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This Slow Cooker Pot Roast is perfect for cold winter days!
I don’t know about you but I love a good slow cooker dish in the winter. A few minutes of prep, throw everything into the cooker and you’re good to go. This slow cooker pot roast is absolutely delicious for a cold rainy winter day. That’s exactly the type of day we’ve had lately. I just had to make something warm and comforting.
I had originally planned to make this in my dutch oven in the oven but, at the time of writing this post, our oven had broke the past weekend.
There is some prep work to this recipe but it doesn’t take very long at all. Searing the roast takes about 10 minutes and making the sauce takes about 3. After that you can set your slow cooker on low and forget about it for the next 8.5 hours.
I used sweet potatoes in this roast which I love more than regular potatoes. It gives the dish a nice sweetness that pot roasts usually don’t have. Plus they’re healthier than regular potatoes! I also used multi color carrots but any variety will do. They were on sale this week and they’re pretty. I love the purple, which strangely turns yellow after cooking.
I hope you enjoy this recipe just as much as we do. Be sure to have a lovely glass of red wine with it too! What’s your favorite dish to make when it’s nasty outside?
RECIPE CARD
Slow Cooker Pot Roast
This slow cooker pot roast is absolutely delicious for a cold rainy winter day.
Course Main Course
Cuisine American
Keyword family, winter
Prep Time 20 minutes
Cook Time 8 hours 40 minutes
Total Time 9 hours
Author Maya Krampf from WickedSpatula.com
Servings 6
★ Review Print
Ingredients
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- 2-3 lb chuck roast
- 2 tablespoons tapioca flour (divided)
- Sea salt (to taste)
- Black pepper (to taste)
- 4 tablespoons olive oil
- 1/2 cup red wine
- 1 tablespoon whole grain mustard
- 2 tablespoons roast beef seasoning (mine includes a mix of italian seasonings, garlic, salt, and onion powder)
- 2 cups beef broth
- 6-7 large carrots
- 1 large sweet potato (cut into rounds, then quartered)
- 1 medium Red onion (quartered)
Click to convert between US & metric measurements:
Instructions
More TIPS about this paleo recipe in the post above!
Season roast with salt and pepper and coat with 2 tablespoons tapioca flour.
Heat olive oil in over medium high heat. Sear roast on each side for 4-5 minutes or until it develops a crust and is gaining some color.
Remove roast from pan and place in the bottom of your slow cooker.
In the same pan with the roast drippings pour in the wine and reduce heat to medium. Reduce wine by about half. Stir in mustard and beef broth. Season with salt, pepper, and roast beef seasoning. Continue to simmer for a few minutes.
Place carrots, sweet potato, and onion on top of the roast and pour the sauce over the top.
Set cooker to low and let cook 8.5 hours. Season with additional salt and pepper if needed and enjoy!
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Reader Interactions
Lia
ReplyThis looks delicious! I want to try it today, but have no beef broth. Could you use vegetable broth in place of beef broth?
Angie
ReplyI have tried many pot roast recipes and this was fabulous. I used 1/2c of my favorite Charles Krug Cabernet and it was to die for. Tender, juice and excellent taste. I wouldn’t change one thing in the recipe. Thank you! I will be looking to try your other recipes.
Nikki
ReplyWould this work the same if I were to reduce the red wine amount and instead of preparing over stove first, dump all into the slow cooker for 8 hrs? Probably eliminate the flour?
Val
Reply
Hi! This will be my “Newly retired first meal”. I will post again when we eat. Following exact but almost double the recipe.Fiona
ReplyWould the recipe work if cooked on high for 4 hours? Or will this dry out the roast. Thank you 🙂
Lauren
ReplyIt’ll be a bit drier but will work!
Jessica
ReplyTo make this SCD Legal, would it work to use butternut squash instead of sweet potato? Wondering if it would get mushy?
Lauren
ReplyHi Jessica! You could probably use butternut I would just add it in the last few hours so it doesn’t turn mushy like you said. I bet butternut squash would be great in this though! Let me know if you try it 🙂
Ashley Severance
ReplyThis was great! Thank you!
Lauren
ReplyThanks so much Ashley!! I’m glad you enjoyed it!
Anita
ReplyThis sounds delicious, can’t wait to try it!
Lauren
ReplyThanks so much Anita!
Sharon @ What The Fork Food Blog
ReplyI absolutely love pot roast, it’s one of my all time favorites! Your pictures are gorgeous too!
Lauren
ReplyThanks so much Sharon!
heather @french press
ReplyI LOVE my slow cooker, and this pot roast, and those rainbow carrots, I cannot get enough
Alisa Fleming
ReplyI really should venture a recipe like this. My husband grew up on English food and always comments about how he likes pot roast – I don’t, so I’ve never taken the hint!
Silly question, but we never keep red wine on hand as it gives us both headaches – in a dish like this, would you think white wine would be a suitable alternative, or going with a deeper flavor like a touch of balsamic or a beef broth?
Lauren
ReplyHey Alisa! I wouldn’t use white wine. Balsamic would be a great alternative. I would use a bit less than 1/2 cup though. Maybe 1/4 cup. Let me know how it turns out if you decide to make it!
Nicole @ Or Whatever You Do
ReplyOh yum! I LOVE roasts. My favorite part is the onion and carrots slow cooked with the beef. YUM.
Kimberly | Chic & Sugar
ReplyThis looks so good and perfect for the season! I would have freaked out about the oven, too, but you seem to have handled it with grace!
