Garlic & herbs are rubbed on a beef chuck, then seared in bacon fat, placed in a crock pot & covered in red wine sauce for a tasty Slow Cooker Pot Roast!
While the rest of the country has had abnormally warm winter weather the last couple of weeks (I’m looking at you NYC & Chicago!) my lovely sunny San Diego has been drowning in rain for the last two months and much cooler than usual.
The one good thing about this “Freaky Friday” weather we’ve been having is busting out the winter slow cooker recipes to warm up! I’ve been making everything from Spicy Chicken Enchilada Soup to Thai Peanut Meatballs to Slow Cooker Pot Roast to help get us through these brutally cold winter days in San Diego. (And by brutally cold, I mean lows in the 40s and highs in the 50s! 😉
While I didn’t grow up eating pot roast, it was one of my boyfriend Kurt’s favorites, so ever since we started dating I’ve had a lot more pot roasts in my life!
For the blog, of course I couldn’t make just any ol’ pot roast, so I rubbed it in a delicious blend of herbs and lots of crushed garlic, then seared it in bacon fat (oh yes, I did!) and covered it in a red wine beef broth sauce. Needless to say, this was no boring pot roast, this easy pot roast recipe is so flavorful and it’s topped with bacon, need I say more!
- 2 cups onion (large dice)
- 2 cups sweet potatoes (large dice)
- 2 cups baby carrots
- 2 cups beets (peeled & diced)
- 3 tbsp balsamic vinegar
- 2 tbsp olive oil
- 4 sprigs fresh rosemary (chopped)
- 4 sprigs fresh thyme (chopped)
- 2 tbsp steak seasoning
- 6 cloves garlic (crushed)
- 3 lb beef chuck
- ½ lb thick-cut bacon (chopped)
- 1 cup red wine
- 3 cups beef broth
Add the onion, sweet potatoes, carrots and beets to a large slow cooker.
Whisk the balsamic vinegar & olive oil together in a small bowl.
Mix in the chopped rosemary, thyme, steak seasoning & crushed garlic.
Brush this mixture over the beef chuck.
On the stovetop, heat a large heavy pot, or cast iron skillet, over medium heat.
Add the bacon and cook until crisp. Use a slotted spoon to remove the bacon and place on a paper towel-lined plate.
Heat the remaining bacon grease in the pot over high heat.
Add the beef chuck, and sear for about one minute on each side.
Remove the beef chuck from the pot and place in the slow cooker.
Add the red wine to deglaze the pot, while scraping the bottom for any bacon garlic herb bits left behind.
Pour the reduced red wine into the slow cooker with the beef broth.
Cover and cook on low 8-10 hours.
Once the beef is cooked, it will fall right apart with a fork, serve it alongside the vegetables from the slow cooker and don’t forget to top it with that crispy bacon!
Now that’s one big plate of comfort food!
I made this slow cooker pot roast with potatoes, carrots and beets, but you can use whatever combination of vegetables you’d like. The beets were an addition that I made because the boyfriend and I both love beets. I also used sweet potatoes instead of gold or russet potatoes just out of preference. Feel free to mix and match the veggies to your preference!
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