Slow Cooker Pot Roast (Printable)
Tender beef and vegetables in a rich gravy for an easy comfort meal.
# What You Need:
→ Beef
01 - 3 lbs beef chuck roast
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper
04 - 2 tbsp olive oil
→ Vegetables
05 - 4 large carrots, peeled and cut into 2-inch pieces
06 - 1.5 lbs Yukon gold or russet potatoes, cut into large chunks
07 - 1 large yellow onion, sliced
→ Aromatics & Seasoning
08 - 3 cloves garlic, minced
09 - 1 tsp dried thyme
10 - 1 tsp dried rosemary
11 - 2 bay leaves
→ Liquid & Gravy
12 - 2 cups beef broth (low sodium preferred)
13 - 2 tbsp tomato paste
14 - 2 tbsp Worcestershire sauce
15 - 2 tbsp cornstarch
16 - 2 tbsp cold water
# Directions:
01 - Pat the chuck roast dry and season all sides evenly with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, approximately 3 to 4 minutes per side. Transfer the roast to the slow cooker.
03 - Arrange carrots, potatoes, and sliced onion around and underneath the roast inside the slow cooker.
04 - Sprinkle minced garlic, dried thyme, dried rosemary, and bay leaves evenly over the roast and vegetables.
05 - In a bowl, whisk together beef broth, tomato paste, and Worcestershire sauce. Pour the mixture over the meat and vegetables in the slow cooker.
06 - Cover and cook on low heat for 8 hours, or until beef is fork-tender and vegetables are fully cooked.
07 - Remove the roast and vegetables to a serving dish. Discard bay leaves.
08 - Skim excess fat from the cooking liquid. In a small bowl, mix cornstarch and cold water to form a slurry. Stir the slurry into the hot liquid, cover, and cook on high for 5 to 10 minutes until the gravy thickens.
09 - Slice or shred the beef. Serve alongside the vegetables and spoon the gravy on top.
# Expert Tips:
01 -
- The beef becomes so tender it practically melts on your fork, and you barely had to lift a finger.
- Everything cooks together, so the carrots and potatoes soak up all that beefy, savory magic.
- You can walk away and forget about it for hours, which feels like cheating on weeknight dinners.
02 -
- Searing the beef isn't extra work; it's the foundation that makes the entire dish taste richer and more complex.
- Resist the urge to cut vegetables small, as they'll fall apart after 8 hours of gentle heat.
- If your gravy isn't thickening, your slurry might have lumps or your liquid might not be hot enough; let it simmer for a full 10 minutes.
03 -
- Don't skip searing the roast; that caramelized crust is where the deepest, most savory flavor lives.
- Skim the fat from the top of the cooking liquid only if you prefer a lighter gravy, but a little fat carries enormous flavor.