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Slow Cooker Pot Roast with Shallots and Baby Carrots

A delicious roast made in the crock pot!

Course dinner, Main Course
Cuisine American
Keyword crock pot roast, pot roast, sunday dinner
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 6 servings

Ingredients

  • 3 pound chuck roast
  • Sea salt and freshly ground pepper, to taste
  • Garlic powder, to taste
  • 2 tablespoons olive oil
  • 1/2 cup  beef broth
  • 1/4 red wine
  • 14 baby carrots, peeled (or five large carrots cut into thirds)
  • 8 shallots, peeled
  • 1 tablespoon Herbs de Provence

Instructions

  1. Generously season roast with sea salt, pepper, and garlic powder. Lightly sprinkle with Herb de Provence. (you'll put more in the crock pot later) Heat a cast iron pan on med/high heat. When pan is hot add enough olive oil to lightly coat the bottom on the pan.

  2. Place roast in pan and brown the first side, turn over and brown the second side (usually about 4-5 minutes each side) then place meat in slow cooker, add broth and wine. 

  3. Add shallots and carrots to crock pot, sprinkle with sea salt, freshly ground pepper and 1 tablespoon herbs de Provence. Place lid on crock pot and cook either 4 hours on high or 8 hours on low. Carve beef against the grain and serve.