This Slow Cooker Beef Pot Roast is melt-in-your-mouth delicious. The garlic, rosemary, and red wine add amazing flavor to an easy one-pot meal. It’s the perfect comfort food for those cold, dark, fall, and winter evenings.
This beef pot roast recipe has held a spot in my recipe file for years. The slow cooked tenderness of the roast and the easy preparation, motivates me to make it again and again.
I love the convenience of a slow cooker, and I put mine to use as often as possible. If my slow cooker isn’t filled with pot roast, then it’s full of chicken and corn chowder or gluten free lasagna.
Meals that cook themselves, while you’re at work all day, are hard to beat. There’s something about arriving home to the pleasing aroma of a slow cooked meal that eases the stress of the day. This beef pot roast meal doesn’t disappoint.
You only need a few minutes to prepare the ingredients and then the slow cooker does the rest of the work. Once the cook time is complete, you can have a delicious dinner on the table in just a few minutes.
(This post contains affiliate links. Read my disclosure policy here.)How to Make Slow Cooker Beef Pot Roast
Gather all your ingredients and prepare your 6 to 8-quart slow cooker. I like to use a slow cooker liner to make clean-up a breeze.
Place the potatoes on the bottom of the slow cooker. Sprinkle the carrots over the top of the potatoes and place the garlic around the edges.
In a small bowl, combine the salt, pepper, and rosemary. Using your fingers, rub the mixture all over the entire roast.
Place the roast on top of the vegetables and pour the wine and water over the top of the roast.
Add the lid to the slow cooker and cook for 11 hours on low.
Once the cook time is complete, remove the roast and vegetables to a platter and cover to keep warm.
Making the Gravy
In a small cup, stir the cornstarch and 2 tablespoons of water until combined.
Strain the cooking liquid and add 2 cups to a small saucepan. Bring the cooking liquid to a slow boil and whisk in the cornstarch mixture until well blended.
Cook the gravy for about 1 minute or until desired thickness.
Slice the pot roast across the grain and serve with the vegetables and gravy.
Pro Tips
- Use a slow cooker liner to keep the veggies from sticking to the side. When it’s time to clean up you can simply remove the liner and wipe out the crock.
- I prefer to use a good red table wine rather than red cooking wine when making this pot roast. The recipe only calls for ½ cup, but you can also enjoy the wine with dinner. Substitute pomegranate juice for the red wine, if you prefer a non-alcoholic option.
- Prepare all the ingredients the night before and store in the fridge. In the morning, add everything to the slow cooker and start the cooking process.
My family has been enjoying this slow cooker pot roast recipe for many years. The tender, slow cooked beef and vegetables, is comfort food at its best.
If you’re short on time, but want a meal that’s long on flavor, try this Slow Cooker Beef Pot Roast and Vegetables recipe. I know you’ll be glad you did. Enjoy!!
More Gluten Free Comfort Food Recipes to Try
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This pot roast is melt-in-your-mouth tender. The flavors from the garlic and rosemary will inspire you to make this over and over again.
- 3 pounds boneless beef bottom round roast (or chuck roast)
- 1 pound red potatoes (2-inch diameter)
- 1/2 pound packaged baby carrots
- 4 cloves peeled garlic
- 1 teaspoon dried rosemary leaves
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup dry red wine (not cooking wine)
- 1/2 cup water
- 2 tablespoons corn starch
- 2 tablespoons water
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Place potatoes, carrots and garlic in lined slow cooker.
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Combine salt, pepper, and rosemary in small bowl. Rub the mixture all over the roast.
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Put the roast on top of the vegetables, and pour the wine and water over the top.
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Cover the slow cooker and cook for 11 hours on low.
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Remove the roast and vegetables to a platter and cover to keep warm.
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In a small cup, stir the cornstarch and 2 tablespoons of water until combined.
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Strain the cooking liquid and add 2 cups to a small saucepan. Bring the cooking liquid to a slow boil and whisk in the cornstarch mixture until well blended.
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Cook the gravy for about 1 minute or until desired thickness.
-
Slice the pot roast across the grain and serve with the vegetables and gravy.
- Use a slow cooker liner to keep the veggies from sticking to the side. When it’s time to clean up you can simply remove the liner and wipe out the crock.
- I prefer to use a good red table wine rather than red cooking wine when making this pot roast. The recipe only calls for ½ cup, but you can also enjoy the wine with dinner. Substitute pomegranate juice for the red wine, if you prefer a non-alcoholic option.
- Prepare all the ingredients the night before and store in the fridge. In the morning, add everything to the slow cooker and start the cooking process.
Recipe slightly adapted from Family Time.
I love this pot roast! It is so flavorful.