Fork-Tender Pot Roast

Fork-Tender Pot Roast
Prep Time:
25 mins
Slow Cook Time:
10 hrs
Total Time:
10 hrs 25 mins


  • 2 ½ - 3 pound boneless beef chuck pot roast

  • 1 tablespoon olive oil

  • 2 stalks celery, cut into 1-inch pieces

  • 1 cup coarsely chopped carrots (2 medium)

  • 1 cup coarsely chopped onion (1 large)

  • 1 bay leaf

  • 1 clove garlic, minced

  • ¾ cup beef broth

  • ¼ cup dry red wine

  • 2 tablespoon quick-cooking tapioca, crushed

  • 1 tablespoon dried Italian seasoning, crushed

  • 1 tablespoon tomato paste

  • 1 teaspoon garlic powder

  • ¾ teaspoon ground black pepper

  • ½ teaspoon dry mustard

  • ½ teaspoon paprika

  • teaspoon salt

  • Hot mashed potatoes (optional)


  1. Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. In a large skillet cook meat in hot oil over medium-high heat until brown on all sides. Drain off fat.

  2. In the cooker combine celery, carrots, onion, bay leaf, and garlic. Top with meat. In a small bowl combine broth, wine, tapioca, Italian seasoning, tomato paste, garlic powder, pepper, dry mustard, paprika, and salt. Pour mixture over meat.

  3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

  4. Using a slotted spoon, transfer meat and vegetables to a serving platter. Remove and discard bay leaf from cooking liquid; skim off fat. Drizzle cooking liquid over meat and vegetables. If desired, serve with mashed potatoes.

Nutrition Facts (per serving)

322 Calories
10g Fat
10g Carbs
43g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 322
% Daily Value *
Total Fat 10g 13%
Saturated Fat 3g 15%
Cholesterol 83mg 28%
Sodium 349mg 15%
Total Carbohydrate 10g 4%
Protein 43g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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