Description
This Slow Cooker Pot Roast recipe features a tender and flavorful chuck roast cooked low and slow with baby potatoes, carrots, and aromatic herbs. Perfect for an easy, comforting meal that requires minimal hands-on time, this classic American dish is made even better with a rich gravy thickened with cornstarch. Ideal for family dinners or meal prep, it delivers juicy, shreddable beef alongside hearty vegetables.
Ingredients
Scale
Meat and Vegetables
- 3 to 4 pounds chuck roast
- 1 pound baby potatoes (halved if large)
- 4 large carrots (peeled and cut into chunks)
- 1 onion (cut into wedges)
- 4 cloves garlic (minced)
Other Ingredients
- 1 tablespoon olive oil
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons cornstarch (optional, for thickening)
Instructions
- Sear the roast: Heat the olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned, about 3–4 minutes per side. This step locks in flavor.
- Prepare the slow cooker: Place the baby potatoes, carrots, onion, and minced garlic in the bottom of the slow cooker, creating a vegetable bed for the roast.
- Position the roast: Place the seared chuck roast on top of the vegetables in the slow cooker.
- Mix the liquid ingredients: In a small bowl, whisk together beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and black pepper.
- Add the broth mixture: Pour the seasoned broth mixture evenly over the roast and vegetables in the slow cooker.
- Slow cook the roast: Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the meat is tender and shreds easily.
- Optional gravy thickening: If you’d like a thicker gravy, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the cooking liquid. Cook on high for an additional 15–20 minutes to thicken.
- Serve: Serve the pot roast warm with the cooked vegetables and the delicious gravy.
Notes
- Substitute part of the beef broth with red wine for extra depth of flavor.
- Leftovers make excellent sandwiches or shredded beef tacos.
- Trim excess fat from the roast beforehand for a leaner dish.
