Slow cooker pot roast is my favorite way to cook pot roast. It’s minimal effort and there’s not much better than a house filled with the aromas of a delicious meal. This is a basic pot roast recipe so feel free to mix it up. You can substitute beef stock for the red wine, toss in your favorite herbs or spices and if time is an issue, you can skip caramelizing the onions and mushrooms.
Need more braising tips? Check out my Braising Technique Tip Sheet.
Be sure to choose a sauté pan large enough to hold your pot roast. You can use the same pan to cook the onions and mushrooms.
You can swap beef broth for the red wine for an alcohol-free version.
Large Sauté Pan
Slow Cooker Pot Roast with Caramelized Onions & Mushrooms
For Pot Roast:
- 1 large onion, sliced
- 2 cloves garlic, chopped
- 1 tablespoon olive oil
- 1 2 ½-3 pound boneless beef chuck
- 1 bay leaf
- ¾ cup red wine
- 4 medium carrots, peeled and sliced ½-inch thick
- Salt and pepper
Prepare Pot Roast:
- Line the bottom of the slow cooker with the onion and garlic. Heat oil in a large sauté pan over medium-high heat. Season the pot roast generously with salt and pepper on both sides. Place the pot roast in the pan and brown it on all sides, about 5 minutes.
- Take the pot roast out of the pan and place it in the slow cooker on top of the onions and garlic. Add the bay leaf and the red wine. Set the slow cooker to low and cook the pot roast for 8 hours. Add the carrots in the last hour of cooking.
Prepare Caramelized Onions & Mushrooms:
- Heat olive oil in a large sauté pan over medium-high heat. Add onions and mushrooms. Sprinkle with a big pinch of salt and cook, stirring occasionally, until the onions soften and brown, 4 to 6 minutes.
- Place caramelized onions and mushrooms on a serving platter. Arrange pot roast and vegetables on top. Spoon the juices from the crock pot on top of the meat and serve.
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