Slow Cooker Pot Roast

  • Prep Time: 10 mins
  • Cook Time: 4 hours 20 mins
  • Total Time: 4 hours 30 mins
  • Yield: 4-6 1x



  • 3 lb boneless beef chuck roast
  • 1/2 cup AP flour
  • 2 tablespoons olive oil
  • 1 cup beef broth
  • 1 cup red wine
  • 5 medium red potatoes, halved and then quartered lengthwise
  • 3 medium carrots, peeled and cut into inch long pieces
  • 1 yellow onion, halved and then quartered
  • 4 garlic cloves, peeled and crushed
  • 1 tablespoon minced shallot
  • 4 bay leaves
  • 8 sprigs fresh thyme
  • 1/2 lb green beans
  • 2 tablespoons unsalted butter
  • 1 tablespoon flour
  • Coarse salt
  • Ground black pepper


  1. Pat chuck roast dry. Liberally season with salt and pepper and dredge with flour on both sides.
  2. In a large pan, heat olive oil over medium high heat. Sear chuck roast on each side for 3-4 minutes, until browned.
  3. Meanwhile, pour beef broth and wine into the slow cooker. Add potatoes, carrots, onion, garlic, shallot, bay leaves, and thyme sprigs.
  4. Place seared roast on top of vegetables in slow cooker.
  5. Cover with lid and turn on high for 3 1/2 hours.
  6. After 3 1/2 hours, add green beans and cook for another 1/2 hour, until roast falls apart with a fork. Turn the slow cooker to a “warming” setting.
  7. When the roast is finished cooking and is warming, Heat a small sauce pot over medium high heat. Remove 1 cup of liquid from the slow cooker and pour into the pot.
  8. Add 1 tablespoon of butter, 1 tablespoon of flour, and bring to a boil. Reduce heat to low and simmer for 2 minutes, stirring frequently, until thickened to preferred consistency. Add salt to taste.
  9. Pour gravy over pot roast, top with the other tablespoon of butter, and serve on top of vegetables.