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Prep Time: 30 Min | Cook Time: 8 Hour | Servings: 4-6


  • 2.5# Chuck Roast
  • Flour
  • Salt & Pepper, to taste
  • 2 #’s Baby Potatoes
  • 1 Onion, Thin Sliced
  • 2 Carrots, Peeled, Small Diced
  • 2 Celery, Small Diced
  • 6 Bulbs Garlic, Minced
  • 3 Sprigs Rosemary, Stems Removed, Chopped
  • 1 Bay Leaf
  • Vegetable Oil
  • 8 oz Prosciutto or Bacon, chopped
  • 1 TB Dried Tarragon
  • 1 TSP Dried Oregano
  • 1 TSP Dried Thyme
  • ⅛ TSP Cinnamon
  • ¼ C Semi-Sweet Chocolate Chips
  • 4 C Beef Broth
  • 1 Bottle Red Wine, 1 C for Sauce, 1 Cup for Deglazing, Rest for the Chef
  • 1 25oz Jar Organic Spaghetti Sauce
  • ½ Cup Balsamic Vinegar
Ultimate Pot Roast


  1. Remove the chuck roast from the fridge. Season generously with salt, pepper, and flour, then set aside to rest at room temperature.
  2. Put the prepped potatoes, onions, carrots, celery, garlic, rosemary, and bay leaf in a large slow cooker. Toss to mix all ingredients.
  3. In a large sauté pan, over medium heat, add a couple tablespoons of canola oil. Once the oil shimmers, add prosciutto to the pan and cook for about 5 minutes until fat is rendered, stirring occasionally. Once the meat is rendered and crispy, remove from the pan straight into the slow cooker on top of the vegetables, leaving as much of the rendered fat in the sauté pan as possible.
  4. Put the pan back on the stove and crank up the heat to medium high. Now you want to sear the chuck roast. Sear both sides for about 2 minutes each. You’re looking for a nice dark brown crust. Once meat is finished, turn off heat, and remove the meat straight on top of all the vegetables in the slow cooker.
  5.  Now we’re going to deglaze the pan. Put the pan back on the stove, keeping the heat OFF. Slowly add 1 cup of wine to the pan and stir with a whisk for about 10-20 seconds. Then turn the stove back on to low/medium heat, whisking the wine in the pan, for 1 minute. This gets up all of the flavor and brown bits accumulated in the pan. Turn off heat, and pour everything from the pan into the crockpot over the meat and veggies.
  6. In a blender add 1 cup of wine, jar of tomato sauce, balsamic vinegar, beef broth, dried herbs, cinnamon, and chocolate. Blend until fully incorporated, and smooth. Pour directly into the slow cooker over the meat and vegetables.
  7. Cook on High for 6-8 hours, or Low for 8-10 hours. The time interval is based on your preference of meat tenderness. If you want meat falling apart, cook for the longest time. If you want a little bite to your meat, cook for a shorter time.


Chef’s Tips

This pot roast is rich with flavor! It’s kid approved, nutritious & delicious, and a complete meal! There are a few steps on the front end of this recipe, but it’s an easy process and well worth it! Once you get it all in the slow cooker, it’s smooth sailing until it’s time to eat. The key to this is preparation and planning. For example, if your family wants to eat dinner sometime around 6-7pm, you’ll want to start the process around 9am. This meal is good stand-alone, but it never hurts to add in another steamed or sautéed vegetable, or a side salad to kick up the nutrition and satiation.