Ina Garten Slow Cooker Pot Roast Recipe

This Ina Garten Slow Cooker Pot Roast Recipe is a hearty and flavorful dish, which uses beef chuck and red wine. It’s the ultimate comfort food recipe, ready in about 8 hours and 30 minutes.

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Ina Garten Slow Cooker Pot Roast Ingredients

For the Pot Roast:

• 3–4 pounds beef chuck roast
• Kosher salt and freshly ground black pepper
• 3 tablespoons olive oil
• 2 yellow onions, chopped
• 4 cloves garlic, minced
• 4 carrots, cut into chunks
• 2 celery stalks, chopped
• 2 tablespoons tomato paste
• 1 cup dry red wine (Cabernet Sauvignon or Merlot)
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme (or 2 teaspoons fresh)
• 2 bay leaves
• 1 pound baby potatoes (optional)

For Thickening the Gravy (Optional):

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour

How To Make Ina Garten Slow Cooker Pot Roast

1. Sear the beef: Season the chuck roast generously with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the roast on all sides for 4–5 minutes each, then transfer to the slow cooker.
2. Sauté vegetables and deglaze: In the same skillet, add onions, carrots, and celery. Cook for 5 minutes until softened. Add garlic and tomato paste, cooking for 1 minute. Pour in red wine, scrape up browned bits, and simmer for 2 minutes.
3. Assemble in the slow cooker: Pour the wine and vegetable mixture over the roast. Add beef broth, Worcestershire sauce, thyme, bay leaves, and potatoes (if using). Cover and cook on Low for 8 hours or High for 4–5 hours.
4. Thicken the gravy (optional): Remove 2 cups of liquid from the slow cooker. In a saucepan, melt butter and whisk in flour to form a roux. Slowly whisk in the cooking liquid and simmer until thickened. Return thickened gravy to the slow cooker.
5. Serve: Remove bay leaves. Shred or slice the beef and return it to the gravy. Serve hot with mashed potatoes, crusty bread, or egg noodles.

Recipe Tips

• Can I skip searing the beef?
  Searing adds deep flavor, but if you’re short on time, you can skip it.
• What’s the best wine for pot roast?
  Use a dry red wine like Cabernet or Merlot for richness.
• How to thicken slow cooker gravy:
  Use a butter-flour roux and mix it with cooking liquid for a smooth, flavorful sauce.
• Can I add other vegetables?
  Yes—parsnips, turnips, or mushrooms also work well.
• What if I don’t have tomato paste?
  Substitute with a small amount of ketchup or skip it if needed.

What To Serve With Pot Roast

This classic pot roast pairs well with:

• Creamy mashed potatoes
• Buttery egg noodles
• Roasted green beans
• Crusty artisan bread
• Simple side salad

How To Store Pot Roast

Refrigerate: Store in an airtight container with gravy for up to 4 days.

Freeze: Freeze in freezer-safe containers with gravy for up to 3 months. Thaw overnight in the fridge before reheating.

Pot Roast Nutrition Facts

• Calories: 450
• Carbohydrates: 10g
• Protein: 45g
• Fat: 30g
• Saturated Fat: 12g
• Cholesterol: 135mg
• Sodium: 950mg
• Fiber: 2g
• Sugar: 3g
• Iron: 5mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this pot roast ahead of time?
Yes—store it in the fridge overnight and reheat gently the next day.

Why is my pot roast tough?
It likely needs more time. Continue cooking until the beef is fork-tender.

Can I use a different cut of beef?
Yes, brisket or bottom round are good alternatives, but chuck roast gives the best texture.

Do I have to add potatoes?
No—potatoes are optional. You can also serve them on the side.

Can I cook this on high the whole time?
Yes, cook on High for 4–5 hours, but Low for 8 hours gives better tenderness.

Try More Recipes:

• Ina Garten Shrimp Paella Recipe
• Ina Garten Mexican Chicken Casserole Recipe
• Ina Garten Lobster Mac And Cheese Recipe