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–+ servings
tender slow cooker roast

Melt-in-Your-Mouth Slow Cooker Pot Roast

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This comforting slow cooker pot roast transforms an affordable cut of meat into fork-tender perfection, swimming in a rich wine-infused gravy. Made with Yukon gold potatoes and fresh vegetables, it's the ultimate hands-off comfort food that tastes like it took days to prepare.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 pounds bottom round steaks or rump roast
  • 1 ounce onion gravy mix
  • 1 ounce onion soup mix
  • 10.5 ounce cream of mushroom soup
  • 32 ounces beef stock
  • 1 medium yellow onion quartered
  • 10-12 baby carrots
  • 4 stalks celery cut into large pieces
  • 2 cloves garlic chopped
  • 1 shallot thinly sliced
  • 5 Yukon gold potatoes quartered
  • 1.5 cups Cabernet Sauvignon wine
  • 3 sprigs fresh thyme
  • 2 tablespoons olive oil for searing
  • Salt and pepper to taste

Equipment

  • Slow cooker
  • Large skillet
  • Mixing bowl

Method
 

  1. Season the roast generously with salt and pepper on all sides.
  2. Heat olive oil in a large skillet over medium-high heat and sear the meat until deeply browned on all sides.
  3. Transfer the seared roast to an empty slow cooker.
  4. In a separate bowl, whisk together onion gravy mix, onion soup mix, cream of mushroom soup, and beef stock until well combined.
  5. Pour the savory mixture over the roast.
  6. Arrange the quartered onion, baby carrots, celery pieces, chopped garlic, sliced shallot, and quartered potatoes around the roast.
  7. Pour in the Cabernet Sauvignon wine and top with fresh thyme sprigs.
  8. Cook on high for 2 hours.
  9. Reduce heat to low and continue cooking for 6-8 hours, or until meat easily falls apart when prodded with a fork.

Notes

Chuck roast can be substituted for bottom round. If fresh thyme isn't available, use 1 teaspoon dried thyme instead. The vegetables can be customized - try adding parsnips, mushrooms, or turnips. For a dairy-free version, replace cream of mushroom soup with mushroom gravy mix. The longer cooking time on low heat is crucial for achieving the melt-in-your-mouth texture.

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