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Prepare the Pot Roast:
- Brown the Roast: Heat olive oil in a large skillet over medium-high heat. Season the roast generously with salt and pepper. Once the oil is hot, brown the roast on all sides, about 3-4 minutes per side. This step adds flavor and helps seal in the juices. Transfer the browned roast to the slow cooker.
Add Vegetables and Liquid:
- Add Vegetables: Place the sliced onion, garlic, potatoes, and carrots around the roast in the slow cooker.
- Add Liquids and Herbs: Pour in the beef broth, red wine (if using), Worcestershire sauce, and add the thyme, rosemary, bay leaves, and a pinch of salt and pepper.
Slow Cook:
- Cook the Roast: Cover the slow cooker and set it to cook on low for 8-10 hours or on high for 4-6 hours, until the roast is tender and easily shreds with a fork.
Make Gravy (Optional):
- Thicken the Gravy: If you’d like to make a thicker gravy, remove the roast and vegetables from the slow cooker once done. Strain the liquid into a saucepan and bring it to a simmer over medium heat. Mix the cornstarch and cold water in a small bowl to form a slurry. Slowly whisk the slurry into the simmering broth until it thickens to your desired consistency. Taste and adjust seasoning with salt and pepper.
- Serve: Slice or shred the roast and serve with the vegetables, then pour the gravy over the top.
Serving Suggestions:
Serve your Classic Slow Cooker Pot Roast with mashed potatoes, rice, or crusty bread to soak up the flavorful gravy. It’s a hearty and comforting meal that’s perfect for family dinners or special occasions.
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Enjoy your melt-in-your-mouth, perfectly cooked pot roast!
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