Slow Cooker Pot Roast

INGREDIENTS

SLOW COOKER POT ROAST

• 2 tablespoons avocado oil, *see note
• 3 ½ pounds beef chuck roast
• 2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 4 cloves garlic, thinly sliced
• 1 yellow onion, cut into large chunks
• 4 carrots, peeled and cut into 1-inch pieces
• 3 stalks celery, cut into 1-inch pieces
• 1 ½ pounds baby potatoes (white or yukon gold), quartered
• 2 cups low-sodium beef broth
• 1 cup red wine, *see note
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves

OPTIONAL TO THICKEN GRAVY

• 2 tablespoons cornstarch or arrowroot powder
• 3 tablespoons water

DIRECTIONS

1. Sear the beef. In a large cast iron skillet, heat the oil on medium-high heat. Season both sides of the beef roast with salt and pepper, and sear for 4 to 5 minutes on each side to give it a dark brown crust. Transfer the roast to a 6 to 7-quart slow cooker.
2. Add to slow cooker. Add the garlic, onion, carrots, celery, potatoes, rosemary, thyme, and bay leaves to the slow cooker. Pour the beef broth and red wine on top. Add the lid and cook on low for 8 to 9 hours or on high for 5 to 6 hours.
3. Remove and shred. Remove the sprigs of rosemary, thyme, and the bay leaves. Then remove the roast and shred or slice it up.
4. Thicken broth. If you'd like to thicken the broth to more of a gravy consistency, stir together the cornstarch or arrowroot powder and water in a small bowl. Pour it into the slow cooker and stir everything together until it starts to thicken.
5. Serve. Serve the meat and vegetables on a platter with some of the gravy (you can serve extra gravy on the side)

TIPS

• Avocado oil: Anytime I’m searing or using very high heat I prefer to use avocado oil as it has a higher smoke point. But if you don’t have avocado oil, you can use extra-virgin olive oil. 
• Red wine: I’m using a pinot noir in this recipe, but a good cabernet sauvignon or merlot works great too. If you prefer to keep it alcohol-free, just add more beef broth.
• Arrowroot: This should always be added at the very end of cooking, as it doesn’t stay thick as long as cornstarch or regular flour. And always add it as a slurry, to prevent clumping or a gloppy texture.