Description
This Slow Cooker Pot Roast is a hearty, tender, and flavorful dish perfect for comforting family dinners. The chuck roast is seared to lock in juices and then slow-cooked with vegetables like carrots, potatoes, and onions in a savory broth enhanced with garlic, herbs, and Worcestershire sauce, resulting in melt-in-your-mouth meat and rich gravy. Ideal for an effortless yet satisfying meal, this classic American recipe yields tender beef and perfectly cooked vegetables with minimal hands-on time.
Ingredients
Scale
Beef and Seasoning
- 3 to 4 pounds chuck roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon olive oil
Vegetables
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 4 large carrots, cut into 2-inch chunks
- 2 pounds baby potatoes, halved
Broth and Sauce
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
Garnish
- Fresh parsley for garnish
Instructions
- Season and Sear the Roast: Pat the chuck roast dry and season all sides evenly with salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary. Heat olive oil in a large skillet over medium-high heat. Place the roast in the skillet and sear it for 3 to 4 minutes per side until it develops a rich brown crust. This step locks in the flavors and juices.
- Prepare Slow Cooker with Vegetables: Transfer the seared roast to the slow cooker. Arrange the sliced onion, minced garlic, carrot chunks, and halved baby potatoes evenly around the meat to create a bed of flavorful vegetables.
- Mix and Add Broth Mixture: In a bowl, whisk together the beef broth, tomato paste, and Worcestershire sauce until smooth. Pour this mixture over the roast and vegetables in the slow cooker, ensuring everything is well-coated and immersed in the liquid.
- Slow Cook the Roast: Cover the slow cooker with its lid and cook on low for 8 to 9 hours, or on high for 4 to 5 hours. The roast is done when it is tender, easily shredding with a fork, and the vegetables are soft and cooked through.
- Remove and Transfer: Carefully remove the roast and vegetables from the slow cooker and place them on a serving platter to keep warm while you prepare the gravy.
- Thicken the Gravy: In a small bowl, whisk together cornstarch and water until smooth. Pour this mixture into the cooking liquid remaining in the slow cooker. Set the slow cooker on high and cook the sauce for 5 to 10 minutes, stirring occasionally, until it thickens into a rich gravy.
- Serve: Slice or shred the pot roast as desired. Plate the meat with the cooked vegetables and spoon the thickened gravy over the top. Garnish with fresh parsley to add a burst of color and freshness before serving.
Notes
- For a variation in flavor, substitute parsnips or turnips in place of carrots.
- To enhance the richness of the sauce, replace a portion of the beef broth with red wine.
- Leftovers maintain their flavor and texture well and can be reheated or repurposed for sandwiches the next day.
