This Classic Slow-Cooker Pot Roast Recipe Makes for the Coziest Weekend Dinner

Name: This Classic Slow-Cooker Pot Roast Recipe Makes for the Coziest Weekend Dinner
Prep time: 20 min
Total time: 10 h 25 min
Yield: 6 serving(s)
Ingredients: 1 boneless beef chuck roast (4 1/2 lbs), tied; kosher salt and pepper; 1 tsp. vegetable oil; 1 lb. carrots; 1 lb. frozen pearl onions; 3 cloves garlic, pressed; 1/2 tsp. dried thyme; 1 c. dry red wine; 1 28-oz. can no-salt-added diced tomatoes; 1 bay leaf; Flat-leaf parsley leaves, chopped, for serving

Prep time is only 20 minutes!

By The Good Housekeeping Test KitchenPublished: Oct 24, 2026

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Sliced beef brisket with carrots, potatoes, and a savory sauce, garnished with fresh parsley on a white platter.

Yields:

6 serving(s)

Active Time:

20 mins

Total Time:

10 hrs 25 mins

Cal/Serv:

515

Classic French flavors like thyme, pearl onions, and red wine season this easy slow-cooker meal. One-third of the beef, vegetables, and cooking liquid are reserved to make a whole new meal: Pot Roast Chili.

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Ingredients

1 boneless beef chuck roast (4 1/2 lbs), tied
kosher salt and pepper
1 tsp. vegetable oil
1 lb. carrots
1 lb. frozen pearl onions
3 cloves garlic, pressed
1/2 tsp. dried thyme
1 cup dry red wine
1 28-oz. can no-salt-added diced tomatoes
1 bay leaf
Flat-leaf parsley leaves, chopped, for serving

Directions

1. Step 1With paper towels, pat beef dry; season with 1/4 teaspoon each salt and pepper.
2. Step 2In 12-inch skillet, heat oil on medium-high. Add beef and cook 10 to 13 min., turning to brown all sides. Transfer to 6-quart slow cooker.
3. Step 3While beef browns, peel carrots and cut into 2-in. chunks. Transfer to slow cooker.
4. Step 4To same skillet, add onions, garlic, and thyme. Cook 2 min. or until golden, stirring often. Add wine; cook 3 min., stirring and scraping up browned bits. Transfer to slow cooker, along with tomatoes and bay leaf; cover with lid and cook on Low 10 hr..
5. Step 5Transfer beef to cutting board; discard strings. Cut off one-third of beef; transfer to container along with one-third of vegetables. Refrigerate up to 3 days. Transfer remaining vegetables to serving platter; discard bay leaf.
6. Step 6Transfer cooking liquid from slow cooker bowl to 8-cup liquid measuring cup; discard fat. Pour one-third of liquid into container; refrigerate up to 3 days.
7. Step 7Slice meat across grain and arrange on serving platter with vegetables. Pour remaining cooking liquid over all. Sprinkle with parsley.