Slow Cooker Pot Roast (Printable)

Tender beef chuck roast slow-cooked with carrots, potatoes, and herbs for a hearty, comforting dish.

# What You Need:

→ Beef

01 - 3 lb chuck roast, trimmed of excess fat

→ Vegetables

02 - 5 large carrots, peeled and cut into 2-inch pieces
03 - 3 medium potatoes, peeled and quartered
04 - 1 large onion, sliced
05 - 3 cloves garlic, minced
06 - 2 celery stalks, cut into 2-inch pieces

→ Liquids

07 - 2 cups beef broth, gluten-free recommended
08 - 1/2 cup dry red wine

→ Seasonings

09 - 2 tbsp tomato paste
10 - 2 tbsp Worcestershire sauce
11 - 2 tsp salt
12 - 1 tsp black pepper
13 - 1 tsp dried thyme
14 - 1 tsp dried rosemary
15 - 2 bay leaves

→ For Thickening

16 - 2 tbsp cornstarch
17 - 2 tbsp cold water

# Directions:

01 - Pat the chuck roast thoroughly dry with paper towels. Generously season all sides with salt and black pepper, pressing the seasoning into the meat to ensure even flavor distribution.
02 - Heat a large skillet over medium-high heat until hot. Sear the roast on all sides until deeply browned, approximately 2–3 minutes per side. This step develops flavor through the Maillard reaction but may be skipped for convenience.
03 - Arrange the carrots, potatoes, celery, onion, and garlic in an even layer at the bottom of the slow cooker. These vegetables will create a natural roasting rack and absorb flavorful juices during cooking.
04 - Place the seared (or raw) chuck roast directly on top of the vegetable bed, ensuring the meat is not submerged. The rendered fat will season the vegetables below as the roast cooks.
05 - In a medium bowl, whisk together the beef broth, red wine, tomato paste, Worcestershire sauce, dried thyme, and dried rosemary until the tomato paste is fully dissolved and the mixture is uniform.
06 - Pour the prepared liquid mixture evenly over the roast and vegetables. Tuck the bay leaves into the liquid around the meat, ensuring they are submerged for optimal flavor infusion.
07 - Cover the slow cooker with its lid. Cook on LOW setting for 8 hours, or until the meat is fork-tender and easily pulls apart with minimal resistance. The connective tissues should be fully broken down.
08 - Carefully remove the roast and vegetables to a large serving platter using a slotted spoon or spatula. Discard the bay leaves. Allow the meat to rest for 5–10 minutes before serving for better moisture retention.
09 - For a thicker gravy, whisk the cornstarch and cold water in a small bowl until completely smooth. Stir this slurry into the hot cooking liquid, set the slow cooker to HIGH, and cook for 10–15 minutes until the sauce reaches desired consistency.
10 - Slice the rested roast against the grain or shred it with forks. Arrange the meat alongside the tender vegetables on plates. Generously spoon the thickened sauce over everything before serving.

# Expert Tips:

01 -
  • The meat becomes so tender you can serve it with a spoon instead of a knife
  • Your kitchen smells incredible all day long while you barely have to cook
  • The leftovers somehow taste even better the next day
02 -
  • Skip searing if you are rushed but know that you are sacrificing some depth of flavor
  • Check the liquid level halfway through cooking and add more broth if needed
  • The meat is done when it shreds easily with a fork
03 -
  • Let the meat rest for 10 minutes before slicing so the juices redistribute
  • Use a 5 to 6 quart slow cooker so everything fits without overcrowding

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