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Slow Cooker Pot Roast


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  • 2 Slices Bacon, cut into 1/2" pieces
  • 1/4 Cup Flour
  • Salt & Pepper, to taste
  • 2 lb. Chuck Roast, cut into 2" pieces
  • 1/2 Bottle Dry Red Wine, divided
  • 2 Cups Beef Broth
  • 2 Tbs. Tomato Paste
  • 2 Bay Leaves
  • 2 Cups Frozen Pearl onions
  • 1/2 lb. Button Mushrooms, stems removed
  • 1 Cup Frozen Peas



Step 1

Cook bacon pieces into a pre-heated non-stick skillet until the fat is rendered and the bacon is crisp. Remove bacon, drain on paper towels and set aside. Combine the flour, salt and pepper in a resealable plastic bag. Working in batches, add the beef and shake until beef is coated; remove from bag and shake off excess flour. Add the coated beef to the hot pan with the bacon fat and cook until browned. Remove beef and place in a slow cooker. Add 1 cup wine to the hot pan to de-glaze (scrape up any browned bits). Pour this over the beef in the slow cooker along with the remainder of wine, broth, and tomato paste, bay leaves and bacon pieces. Cover and cook on high for 4 hours, until the beef is tender and falls apart with pressure from a fork. In the last 30 minutes of cooking, add pearl onions and mushrooms. In the last few minutes, add peas and simmer until cooked through. Discard bay leaves. Serve over mashed potatoes or buttered egg noodles with a good ladle of the cooking broth.

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