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–+ servings
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 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition 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

                  Nutrition

                  Calories: 550kcalCarbohydrates: 35gProtein: 45gFat: 20g

                  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.
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