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Slow Cooker Pot Roast

Delicious slow cooker pot roast served with vegetables and herbs
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A classic, comforting pot roast slow-cooked to tender perfection with vegetables in a rich, savory broth. Perfect for a hearty family dinner.

Ingredients

Scale
  • 1 1/2 Tbsp olive oil, divided (I highly recommend using extra virgin for a richer flavor)
  • 1 (3 lb) chuck roast (Look for well-marbled cuts for optimal tenderness)
  • Salt and freshly ground black pepper, to taste
  • 1 medium yellow onion, peeled, halved, and cut into thick slices (adds sweetness!)
  • 5 garlic cloves, minced (about 1 1/2 Tbsp) (because garlic makes everything better)
  • 1 1/4 cups beef broth (homemade or good-quality store-bought works wonders)
  • 2 tsp Worcestershire sauce (a secret ingredient for extra umami)
  • 1 Tbsp minced fresh thyme (so aromatic!)
  • 1 Tbsp minced fresh rosemary (fresh herbs elevate this dish)
  • 2.5 lbs small Yukon Gold potatoes, left whole (they hold up beautifully in the slow cooker)
  • 5 medium carrots (about 1 lb), peeled and cut into 1-inch pieces (for sweetness)
  • 2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth, optional (for thickening gravy)
  • 2 Tbsp chopped fresh parsley, for garnish

Instructions

  1. Season the chuck roast with salt, pepper, garlic powder, and onion powder.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side.
  3. Place the potatoes, carrots, and onion in the bottom of a slow cooker.
  4. Place the seared roast on top of the vegetables.
  5. In a bowl, whisk together beef broth, Worcestershire sauce, and tomato paste. Pour over the roast.
  6. Add thyme sprigs and bay leaves.
  7. Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the meat is fork-tender.
  8. Remove the roast and vegetables from the slow cooker. Let the roast rest for 10 minutes before slicing.
  9. Optional: For a thicker gravy, mix 2 tablespoons of cornstarch with 1/4 cup of cold water and stir into the cooking liquid. Cook on high for 15-20 minutes until thickened.
  10. Serve the roast and vegetables with the gravy.

Notes

  • Searing the roast before slow cooking adds depth of flavor.
  • For a richer gravy, use red wine instead of some of the beef broth.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • This dish freezes well for up to 3 months.

Nutrition

Find it online: https://us.recipesfood.org/slow-cooker-pot-roast-easy-recipe/

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