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I know I have mentioned that I have been trying harder to utilize my slow cooker. Sometimes it is difficult since it is just the two of us. But there is something so wonderful about having your home filled all day with the wonderful scent of good food cooking, I just have to do it, even is Kevin complains about how much food I am making! And yes my dear friends he likes to do that a LOT!
I have struggled so much with trying to come up with a good pot roast recipe, whether it is in the oven OR the slow cooker. No matter what they seem to come out a bit dry. Trust me I have tried everything...covering the roast completely with liquid, or oven roasting bags, the one thing that seemed to help was wrapping the entire thing in foil if I bake in the oven, but that was still borderline for me.
So I decided to try something completely different. First of all I made a gravy because, well I just love gravy! But the most significant change I made was, instead of cooking the roast on low for 8 hours I cooked it on high for 4. WOW it made all the difference in the world! Tender veggies AND meat. Oh I was such a happy little slow cooker eerrrr well cook.
The big test was Kevin, he has been pretty critical of my past roast attempts. Oh I would get the "It tastes good babe" but the was always a pause and then "but it is a little dry" UGH. The only thing that would have been better was if my son had been here to try it as well. He has gotten so frustrated with dry pot roast that he flat out refuses to even eat it. I really wanted to show him that Mom can do it! Oh well, now that I know it is possible I will be making this again real soon!!
Slow Cooker Pot Roast with Red Wine Balsamic Gravy
3 tablespoons olive oil
1 boneless chuck roast (3 to 4 pounds)
1/4 cup all-purpose flour
2 tablespoons tomato paste
1 cup red wine
1 cup beef stock
1/4 cup balsamic vinegar
4 to 6 carrots, peeled and chopped 2 to 3 inches long
1 large onion, sliced
4 large celery ribs, chopped 2 to 3 inches
6 cloves garlic, chopped
2 bay leaves
Heat the oil in a large skillet over medium-high heat. Season the chuck roast with salt and pepper and sear on all sides. About 10 minutes total, you want a nice brown all around. Transfer to your slow cooker.
Sprinkle the flour into the oil and whisk for a minute to get rid of the raw flour taste. Add the tomato paste and whisk for another minute. Add the wine and use a wooden spoon to scrape up the browned bit from the bottom of the pan. Allow to reduce by about half. Stir in the stock and balsamic vinegar and simmer until it thickens.
Pour the gravy over the roast in the slow cooker. Add the veggies, cover and cook on high for 4 to 5 hours.