For those chilly winter evenings and busy week nights, slow cooker meals are comforting and help simplify mealtime. While many pot roast recipes can be high maintenance and arduous, this one is anything but! This easy slow cooker pot roast recipe requires just 15 minutes of prep time, a few straight-forward ingredients, and 3 steps to come together. Mix up the type of vegetables and seasonings you use according to your own personal taste. Serve with toasted bread for the ultimate cozy experience.

Things You’ll Need

3 to 4 pound beef chuck roast, (1)
1 large yellow onion, chopped
2 large carrots, peeled and chopped
1 medium sweet potato, peeled and chopped
1 large parsnip, peeled and chopped
6 baby bella mushrooms, quartered
1 teaspoon sea salt, to taste
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons dried parsley
1/2 teaspoon paprika
1 cup dry red wine (such as Malbec or Cabernet Sauvignon)
3 to 4 cups low-sodium beef broth (see instructions)
Step 1: Add Ingredients to Slow Cooker
Plug in your slow cooker (you’ll need a 6-quart slow cooker or larger), and remove the meat from its packaging. Sprinkle liberally with sea salt and place inside the slow cooker. Add all of the remaining ingredients in the same order as they appear on the ingredient list. Add enough broth so that the beef and most of the vegetables are fully submerged, about 3 to 4 cups.

Step 2: Set It and Forget It
Secure the lid on the slow cooker and turn it on the lowest setting. Cook for 8 hours, until the vegetables and roast are cooked through and tender.

Step 3: Serve!
Transfer the roast to a cutting board and allow it to sit 10 minutes. Cut into slices or chop. Place the meat back in the crock pot and allow it to sit at least 10 minutes to absorb some of the liquid. Serve desired amount of beef, vegetables, and broth in bowls with toasted bread. Season with salt to taste.

Bonus: Make Gravy

If desired, you can make a thick gravy out of the broth mixture. To do so, heat 2 tablespoons of butter and 2 tablespoons of flour in a small skillet over medium heat. Add 1 cup of the broth mixture a small amount at a time until a thick roux is formed. Transfer the roux to the crock pot, and stir well to combine. The liquid will continue to thicken the longer it sits.