Slow Cooker Lamb Pot Roast Recipe

This slow cooker lamb pot roast is melt-in-your-mouth tender and packed with flavor. Simmered low and slow with vegetables, herbs, and red wine, it makes a comforting, hearty meal perfect for family dinners.

Ingredients

• 3 lb lamb shoulder roast
• 2 tbsp olive oil
• 1 large onion, sliced
• 4 carrots, cut into chunks
• 4 medium potatoes, cut into chunks
• 4 cloves garlic, minced
• 1 ½ cups beef broth
• 1 cup red wine (optional, replace with broth if preferred)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 sprigs fresh rosemary (or 1 tsp dried)
• 1 tsp dried thyme
• Salt and pepper, to taste

Directions

1. Season the lamb roast with salt and pepper.
2. Heat oil in a skillet over medium-high heat and sear the lamb on all sides until browned (about 2–3 minutes per side).
3. Transfer lamb to the slow cooker.
4. Add onions, carrots, potatoes, and garlic around the roast.
5. In a bowl, mix beef broth, tomato paste, Worcestershire sauce, red wine (if using), rosemary, and thyme. Pour over the lamb.
6. Cover and cook on Low for 8 hours or High for 4–5 hours, until lamb is tender.
7. Remove lamb and vegetables. Optional: Thicken the sauce by whisking in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) into the cooking liquid.
8. Slice or shred lamb, serve with vegetables, and drizzle with sauce.