Gordon Ramsa Slow Cooker Pot Roast

image of top down mise en place shot fresh ingredients beef chuck roast potatoes carrots onion garlic beef broth red wine herbs thyme rosemary salt black pepper on a white marble kitchen counter healthy clear glass bowls rustic brown wooden kitchen sets soft diffuse daylight

katya bou

Gordon Ramsa Slow Cooker Pot Roast

A tender, fall-apart beef chuck roast slow-cooked with vegetables and a rich red wine gravy, inspired by Gordon Ramsay's techniques for an effortless comfort food dinner.

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Prep Time 20

Cook Time 8

Total Time 8 20

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

For the Roast

3-4 lbs beef chuck roast (or shoulder roast)
1 Tbsp coarse salt
1 tsp black pepper
1 tsp paprika (smoked preferred)
1 tsp dried thyme
1 tsp dried rosemary
2 Tbsp oil (like avocado or canola)

For the Aromatics and Vegetables

1 large yellow onion roughly chopped
4-6 cloves garlic minced
1.5 lbs small potatoes (baby Yukon Golds, cut in half)
1 lb baby carrots (or 4-5 large carrots, peeled and roughly chopped)

For the Braising Liquid

1 cup dry red wine (like Merlot or Cabernet Sauvignon)
2 cups low-sodium beef broth or stock
2 Tbsp Worcestershire sauce
1 Tbsp tomato paste

For Thickening the Gravy

2 Tbsp cornstarch or flour mixed with 4 Tbsp cold water (slurry)
pinch salt for seasoning gravy
pinch black pepper for seasoning gravy
fresh parsley or rosemary for garnish (optional)

Equipment

Slow Cooker
heavy skillet or Dutch oven

Method

Prep the Roast

Searing for Flavor

Building the Braising Liquid

Deglaze

Loading the Slow Cooker

Slow Cook

Make the Gravy

Serve

Notes

Don't skip the searing step for maximum flavor. Store leftovers in an airtight container in the fridge for up to 4 days or freezer for 3 months. Reheat in oven at 300°F for 20-30 minutes or microwave in increments. Variations: Replace wine with extra broth for kids; add mushrooms or onions for extra flavor. Nutrition is approximate per serving.