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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
  • ½ cup  beef broth
  • ¼ red wine
  • 14 baby carrots, peeled (or five large carrots cut into thirds)
  • 8 shallots, peeled
  • 1 tablespoon Herbs de Provence

Instructions

  • 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.
  • 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. 
  • 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.