Slow Cooker Yankee Pot Roast

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5 from 1 vote

This slow cooker Yankee Pot Roast tastes incredible, and is slow cooked to perfection!

Prep Time15

Cook Time7

Total Time7 15

Course: Main Course

Cuisine: American

Servings:

Calories: 176kcal

Author: Paige

Cost: $15-$25.00

Equipment

1 5 to 7 quart slow cooker
Large skillet
measuring spoons and cups
chef's knife
tongs or large fork
cutting board or baking sheet

Ingredients

1 4 - 5 pound Boneless beef chuck roast
Kosher salt and freshly ground pepper
2 tablespoons Olive or vegetable oil
1 large Onion, chopped
3 Celery ribs, sliced thinly
2 tablespoons All-purpose flour
1 tablespoon Tomato Paste
3-4 Garlic cloves, minced
¼ teaspoon Dried thyme (or one teaspoon fresh) optional
½ cup Red Wine or beef broth
½ cup Beef Broth
2 pounds Small Yellow Potatoes, unpeeled
1 pound Carrots, peeled and sliced into 3-4" pieces
2 Bay leaves
3-4 tablespoons Fresh Parsley, minced

Instructions

Use a paper towel to dry off the beef. Season it all over with salt and pepper.
Heat the olive oil in a large skillet and brown the roast on all sides, turning with tongs or a sturdy fork to turn it, which will take about 8 minutes total. Transfer to a large plate.
To the same skillet (without cleaning it of any remaining oil leftover from browning the meat) add the onion, celery, a half teaspoon salt and quarter teaspoon of black pepper. Add a bit more olive oil to the skillet if needed, and cook over medium heat, stirring occasionally until soft and lightly brown, about 5-6 minutes.
Stir in the flour, tomato paste, the garlic, thyme (if using) and cook for another minute or so.
Next, stir in the wine and broth, being sure to gently push from the bottom of the skillet to get all the flavorful bits from the bottom. Transfer this mixture to the slow cooker.
Add the potatoes and carrots to the slow cooker, stir to combine.
Next, add the beef roast and any accumulated juices from the plate it was on. Nestle it in the middle of the carrots and potatoes, spooning some of the juices on top of the roast. Add the bay leaves.
Cover and cook on high for 6-7 hours, or on low for 9-10 hours.
Carefully remove the roast to a cutting board or baking sheet, covering it loosely with foil to keep it warm and let it rest for 15-20 minutes.
Remove the bay leaves from the slow cooker and discard, then transfer the vegetables to a serving dish with a slotted spoon, also keeping them covered with foil to stay warm.
Spoon off any accumulated fat from the very top of the sauce left in the slow cooker, then stir in the chopped parsley and season the mixture with salt and pepper to your taste.
Remove the twine from the roast, then slice it into ½ inch pieces against the grain.
Transfer the slices to a serving platter and surround it with the vegetables, then spoon a cup or so of sauce over top, and serve the remaining sauce alongside.

Notes

Use all beef broth if you don't care to use red wine.

Be sure to snip off the strings that hold the beef together after you remove it from the slow cooker.

Skim the fat off the gravy that accumulates on the very top before reheating it and serving.

You could also serve this meal with buttered egg noodles, just prepare them separately according to the package directions.

Nutrition