Weeknight Slow Cooker Pot Roast
This comforting winter warmer is for the person who is willing to put in a little work up front, then relax as the slow cooker takes care of the rest! Prepare in the evening to slow cook as you sleep, or wake up a bit early to allow the roast to cook while you're at work! The classic pot roast is given an umami-bomb twist, with the addition of salty and flavourful pancetta and soy sauce. We love this recipe so much, we've done it twice! Choose our Weeknight Slow Cooker Pot Roast if you're looking for a recipe that is less involved, or check out our Sunday Dutch Oven Pot Roast if you're looking to dive into a great weekend cooking project! You'll find the same umami-forward ingredients, but with a few extra steps to take it to the next level.
- 1 Beef Chuck Pot Roast (3 lbs)
- 3 Tbsp all purpose flour
- 2 Tbsp + 1 Tbsp olive oil, divided
- ¾ cup pancetta, cut into paperclip-sized pieces
- 2 medium leeks, cut in half lengthwise & thinly sliced
- 2 celery stalks, finely diced
- 1 + 3 medium-large carrots, divided, 1 carrot cut into fine dice, remaining carrots chopped into 3-inch pieces
- 4 garlic cloves, minced
- 1 tsp fresh thyme, chopped
- ¼ cup tomato paste
- 1 Tbsp brown sugar
- 2 cups red wine, such as Cabernet
- 1 cup beef broth
- 1 ½ Tbsp soy sauce
- 2 bay leaves
- 1 medium onion, quartered with root left intact
- Approximately 3/4 lb new potatoes, halved
- 1 Tbsp cold butter (optional)
- 1 Tbsp all purpose flour (optional)
- Kosher salt & Pepper, to season
- Pat beef dry all over with paper towel. Season generously with salt and pepper.
- In a large shallow dish, add 3-Tbsp flour. Dredge all sides of beef in flour, shaking off excess.
- Heat a large skillet to medium-high heat. Add 2-Tbsp olive oil and heat. Add beef and sear until browned on all sides. Approximately 3-4 minutes per side. Remove and set inside ceramic insert of slow-cooker.
- Reduce skillet heat to medium and add pancetta. Cook and render down fat until pancetta is golden-brown and beginning to crisp, about 5-7 minutes. Remove with a slotted spoon and add to ceramic insert with beef.
- Add leek, diced carrot and celery to skillet and cook until beginning to soften. Add garlic and thyme and cook 1-minute or until fragrant. Add tomato paste and 1-Tbsp brown sugar and cook 1-minute more. Add 1 cup red wine and scrape any browned bits from the the bottom of the skillet. Add mixture to ceramic insert.
- Add remaining red wine, beef broth, soy sauce and bay leaves to ceramic insert. Nestle in remaining large pieces of carrots, potatoes, and onion and cover with lid. Cook on low for 7-hours, or until meat is tender and shreds when pulled with a fork. Remove bay leaves and discard. Serve beef either slightly shredded or sliced against the grain along with sauce and vegetables.
- Optional: For a velvety thick sauce, pour liquid into a medium pot set to medium-high heat. Combine 1 Tbsp cold butter with 1 Tbsp all-purpose flour in a small bowl by pinching together with clean fingers. Whisk in a bit at a time into liquid on stovetop. Cook at medium-heat for 5 minutes until thickened.
Chop all your veg and pancetta in advance and keep in the fridge until ready to cook.
Save yourself the hassle of making this the day of serving. Prepare the day before and cook overnight.
Save a few portions to freeze for a future emergency dinner!
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