Marry Me Pot Roast

We’re certain our “Marry Me” recipes have rewarded many lucky home cooks with promises of undying love. Marry Me chicken has a luscious sauce, and Marry Me pasta is internet famous! But if your true love is more of a roast fan, then Marry Me pot roast in the slow cooker is the perfect recipe to make. It’s an easy dish to prepare, and the slow-braising and slow-cooking guarantee really tender meat.

You’ll both really love how much flavor this recipe packs. The pot roast is simmered with garlic and sun-dried tomatoes, and the velvety sauce comes together with cream of mushroom soup. Then, finish plates of the pot roast and sauce with fresh basil and Parmesan. Get ready: After one bite, we bet your sweetie will get down on bended knee.

Marry Me Pot Roast Ingredients

• Chuck roast: Pick up a 3- to 4-pound boneless chuck roast for this recipe. Other cuts of meat that will work are top round roast or rump roast.
• Sun-dried tomatoes: So much of the flavor in this recipe comes from flavor-packed sun-dried tomatoes. Use the oil from the jar to sear the roast.
• Onions: The onions are sliced and placed on the bottom of the slow cooker for flavor, but they’re especially tasty in the finished sauce.
• Garlic: Another favorite flavor in so many “Marry Me” dishes is plenty of fresh garlic. Simply smash the cloves and toss them into the slow cooker.
• Beef stock: You can use store-bought or homemade beef stock here. It’s one of the liquids that braises the pot roast.
• Red wine: This dish is the perfect way to finish off a bottle of red. This recipe with wine calls for a dry red, like merlot or cabernet sauvignon, to deglaze the pot.
• Roasted red peppers: Even though you’ll use just the peppers and the oil, look for jarred red peppers packed with pickles and other vegetables. The flavor in the oil will add more Mediterranean flavor to the dish.
• Cream of mushroom soup: Recipes with cream of mushroom soup like this one are guaranteed to have a creamy texture and extra flavor oomph.
• Spices: This recipe requires only a few essential spices: oregano, thyme, salt and black pepper.
• Pappardelle pasta: The flat, hearty noodles hold up well under the rich sauce and meat. Other pasta shapes to try are rigatoni and penne.
• Parmesan cheese: The nutty, salty flavor of Parmesan is the finishing touch for the pot roast. Pick up a wedge from the cheese case and grate it over the dish.
• Basil: A few fresh basil leaves scattered over servings add lovely color and fresh, herby flavor.

Directions

Step 1: Start with the aromatics and stock

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Scatter the onions and smashed cloves of garlic over the bottom of a large slow-cooker insert. Pour in the beef stock.

Step 2: Sear the roast

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Heat the sun-dried tomato oil in a large skillet set over medium-high heat. Add the chuck roast to the pan and sear until it reaches a golden brown on all sides, two to three minutes per side. Transfer the roast to the slow cooker, setting it on top of the onions, garlic and stock.

Step 3: Deglaze the pan

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Pour the red wine into the hot skillet and use a wooden spoon to deglaze the pan, scraping the browned bits from the surface. Pour the wine and bits over the roast in the slow cooker.

Step 4: Add the rest of the ingredients

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Scatter the sliced sun-dried tomatoes and roasted red pepper strips over and around the roast. Sprinkle the dried oregano, thyme, salt and pepper over the meat.

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Finally, pour the cream of mushroom soup over the top of the roast.

Step 5: Cook the roast and pasta

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Cover the slow cooker and cook the roast on low for seven to eight hours or until the meat is fall-apart tender. Shortly before the roast is done, cook the pappardelle pasta in salted water according to the package directions or until al dente. Drain the pasta and set it aside.

Step 6: Shred and serve

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Transfer the roast to a cutting board and tent it with foil.

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With a slotted spoon, remove the vegetables from the liquid in the slow cooker and set them aside in a small bowl.

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Whisk the liquid into a creamy gravy. Stir the vegetables back into the gravy.

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Shred the pot roast with two forks.

Place portions of cooked pasta on serving plates and place shredded roast on top of the pasta. Ladle gravy and vegetables over the beef and pasta. Sprinkle freshly grated Parmesan over the top, along with several fresh basil leaves. Serve immediately.

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Marry Me Pot Roast Variations

• Serve with potatoes: Instead of pasta, add sliced potatoes to the slow cooker to cook with the roast. You can also make mashed potatoes and serve the pot roast and gravy over the top.
• Try it with cooked grains: Another way to serve this pot roast and gravy is over hearty cooked grains, like bulgur, farro or quinoa.

How to Store Marry Me Pot Roast

Allow the Marry Me pot roast, vegetables and gravy to cool, then transfer them to a tightly sealed food storage container. Or, for make-ahead meals, portion them into small containers. Store in the refrigerator.

How long does Marry Me pot roast last?

Store the pot roast in an airtight container in the refrigerator to keep it moist and it will last for up to four days. The gravy and vegetables from Marry Me pot roast should also be eaten within four days.

Can you freeze Marry Me pot roast?

Yes, slow-cooker pot roast recipes can often be frozen to have a handy, precooked meal ready for the future. Transfer the meat and sauce to freezer-proof containers and seal them tightly. Store the pot roast in the freezer for two to three months.

To thaw, place the containers in the fridge to defrost overnight. The cream-based sauce will be somewhat separated and watery; whisk it back together after reheating.

How do you reheat pot roast?

To reheat the leftover pot roast and gravy on the stove, transfer it to a large saucepan. Stir the meat and sauce over medium heat until warmed through.

You can also reheat portions in the microwave. Loosely cover the top of the dish, and microwave the pot roast and sauce in 30- to 45-second bursts, stirring after each one, until the roast is warmed through.

Marry Me Pot Roast Tips

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How do you make Marry Me pot roast in an Instant Pot?

Begin by slicing the chuck roast in half. Select the saute or browning setting on the Instant Pot and adjust for medium heat. Add the sun-dried tomato oil to the pot; once it’s hot, brown the roast halves one at a time on all sides. Remove the roast from the pot and deglaze the pot with the wine.

Add the onions, garlic and beef stock to the pot; place the chuck roast halves on top. Add the rest of the ingredients in the order listed in the recipe, with the cream of mushroom soup going over the top of the meat. Lock the lid and close the pressure-release valve. Pressure-cook the roast on high for 60 minutes. Release the pressure naturally for 10 minutes, and then quick-release any remaining pressure. The internal temperature of the beef should read at least 160° on a digital thermometer.

What else can you serve with Marry Me pot roast?

When served over cooked noodles, Marry Me pot roast in the slow cooker is a hearty and filling meal. The sides can stay simple: Try quick-cooking asparagus or sesame-steamed zucchini. This pot roast has plenty of sauce, so everyone will appreciate having some bread to mop it up. Offer buttered slices of no-knead bread or classic Italian bread. Or, try one of our homemade roll recipes, like crescent rolls or butternut squash rolls.