- 1 boneless beef chuck-eye or other chuck roast (4 to 5 pounds)
- Flour to coat roast
- 2 teaspoons pepper
- 2 teaspoons Kosher salt – both to coat and to taste
- 1 medium onions, cut into 1-inch pieces
- 2 celery ribs, chopped
- 5 garlic cloves, whole or halved
- 1 tablespoon tomato paste
- 1 tablespoon chopped fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 1 cup dry red wine, such as a Cabernet sauvignon
- 2 cups beef broth
- 1 pound small red potatoes, or regular red cut into quarters
- 6 medium carrots, cut into 2-inch pieces
- Fresh parsley to garnish
- Remove meat from refrigerator 30 minutes prior to cooking. Setup your slow cooker on an 8 hour setting, or low.
- Coat meat in a rub of flour, kosher salt and pepper. Sear in pan on both sides until slightly browned.
- While the meat is searing, add all other ingredients to slow cooker. Place meat on top after seared and let cook for 7-8 hours. You’ll check periodically for tenderness and to lightly stir/combine ingredients.
- Garnish with fresh parsley to serve!
What’s the best cut of meat for this recipe?
We suggest using a boneless beef chuck-eye for this simple slow cooker pot roast. Chuck is the ideal cut for this type of low-and-slow braising because it has plenty of marbling and collagen. This translates to tenderness and flavor! Brisket is a good choice, too. Very lean cuts like rump and round roasts will work but will not be nearly as moist and fall-apart tender.