Easy Slow Cooker Pot Roast


Serves 4 with room for leftovers
3 garlic cloves, peeled and finely choppedgarlic clove3
1 ½ teaspoons chopped thymefresh thyme1 ½
2 teaspoons chopped rosemaryfresh rosemary2
1 teaspoon kosher saltkosher salt1
¼ teaspoon freshly ground black pepperfreshly ground black pepper¼
1 teaspoon extra virgin olive oilolive oil1
2 – 2 ½ pound beef chuck roastsboneless beef chuck roast2
1 cup jarred tomato saucetomato sauce1
½ cup red winered wine½
1 onion, cut into 8 wedgesonion1
1 fennel, cut into 8 wedgesfennel1
½ pound small Yukon gold potatoes, about 8 potatoesYukon gold potato½


In a small bowl, mix together the garlic, thyme, rosemary, salt, pepper and olive oil. Spread this mixture evenly all over the 2 chuck roast.

In a 6 quart slow cooker, using a wooden spoon, mix together the tomato sauce and red wine. Scatter the onion, fennel and potatoes around the bottom of the pan. Nestle the 2 pieces of chuck into the vegetables and cook on low for 8 hours.

Remove the pot roast from the slow cooker and cover with foil to keep warm. Using a small ladle, skim off any fat that may be on top of the juices left in the pan and discard. Slice the pot roast and serve along side the braised fennel and potatoes. Spoon some of the remaining juices over the roast before serving.


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