Description

This Slow Cooker Pot Roast recipe features a tender, flavorful beef roast cooked low and slow with carrots, mushrooms, peas, and aromatic herbs. The meat is first seared for a rich crust, then slow-cooked in a savory broth enhanced with balsamic vinegar, tomato paste, red wine, and fresh rosemary, resulting in a hearty and comforting meal perfect for family dinners. An Instant Pot variation is also provided for a quicker preparation while retaining the same robust flavors.

Ingredients

Scale

Beef and Seasoning

¼ cup cornstarch
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 (2 to 3-pound or bigger) beef eye round or top round roast (or another beef roast like chuck)
2 tablespoons olive oil

Broth and Sauce

1 cup beef broth/stock
¼ cup balsamic vinegar
2 tablespoons tomato paste
1 cup dry red wine (Merlot or Zinfandel suggested) or additional beef broth

Vegetables and Herbs

1 medium or ½ of a large onion, quartered
3 garlic cloves, smashed and peeled
1 cup baby carrots or 4-6 whole carrots, peeled and cut into fingers
1 large sprig fresh rosemary or 1 teaspoon dried rosemary
10 oz. cremini, baby bella, or white button mushrooms, halved or quartered
½ cup frozen peas (no need to thaw)

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Instructions

Prepare the Cornstarch Mixture: In a shallow dish, combine the cornstarch, kosher salt, and freshly ground black pepper. Roll the beef roast in this mixture, coating it evenly on all sides. Set aside the remaining cornstarch mixture for later use.
Sear the Meat: Heat olive oil in a pan over medium-high heat. Sear the cornstarch-coated meat for 2-3 minutes on each side until it develops a nice brown crust. Remove the meat and set aside.
Make the Sauce Base: While the meat is searing, add the reserved cornstarch mixture, beef broth, balsamic vinegar, and tomato paste into the slow cooker. Stir well to dissolve the ingredients and create the base liquid.
Sauté Onions and Garlic: In the same pan used for searing, add the quartered onions and sauté for 2-3 minutes until slightly softened. Add the smashed garlic cloves and sauté for an additional minute. Transfer both onions and garlic to the slow cooker.
Deglaze with Wine: Reduce heat to low and pour the red wine into the pan. Scrape the bottom with a wooden spoon to release the browned bits, then pour this flavorful liquid into the slow cooker.
Add Roast and Vegetables: Place the seared roast into the slow cooker. Arrange the baby carrots and rosemary sprig around the meat for even cooking and flavor infusion.
Slow Cook the Roast: Cover and cook on low for 6-8 hours, or until the beef is tender and cooked through. This slow cooking method ensures a melt-in-your-mouth texture.
Add Mushrooms and Peas: Thirty minutes before cooking is complete, add the mushrooms and frozen peas to the slow cooker. Continue cooking until the vegetables are tender but still vibrant.
Serve: Remove the meat and vegetables from the slow cooker. Slice or shred the roast as desired. Ladle or strain the cooking liquid to serve on the side as a rich, savory gravy.

Notes

Select a cut like eye round, top round, or chuck for best slow cooking results.
For a non-alcohol version, replace red wine with additional beef broth.
Searing the meat is essential to develop deep flavors and texture.
The leftovers store well and can be reheated gently in their cooking juices.
You can use dried rosemary if fresh is unavailable, but fresh offers better aroma.
The recipe includes Instant Pot instructions for a faster alternative, cooking under pressure.
Adjust salt to taste depending on the sodium content of your broth.
Ensure natural pressure release when using Instant Pot to keep meat tender.

Nutrition

Serving Size: 1 serving (approximately 1/8 of recipe)
Calories: 360 kcal
Sugar: 4 g
Sodium: 560 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 40 g
Cholesterol: 110 mg