Slow Cooker Pot Roast
Slow Cooker Pot Roast is the ultimate comfort meal, combining tender beef, hearty vegetables, and rich gravy for a satisfying dinner. It’s a flavorful and wholesome dish ideal for any night.
Perfect for busy days, this dish simmers low and slow until melt-in-your-mouth tender. It’s a nostalgic, homestyle recipe using simple, real ingredients that evoke warmth and comfort.
Essential Ingredients for the Best Slow Cooker Pot Roast
Chuck roast – The star of the dish, this cut is ideal for slow cooking, turning succulent and tender as it braises.
Yellow onion – Adds aromatic depth and sweetness, enhancing the base flavor.
Garlic – Provides a rich, savory undertone that balances the dish beautifully.
Beef broth – The flavorful liquid that forms the base of the gravy, infusing the roast and vegetables.
Worcestershire sauce – Offers umami and complexity to the broth, intensifying savory notes.
Fresh thyme and rosemary – These herbs bring a woodsy, aromatic dimension that defines classic pot roast.
Yukon gold potatoes – Creamy and buttery, these hold their shape well and soak up the juices.
Carrots – Add sweetness and color, complementing the richness of the beef.
Cornstarch – Used optionally to thicken the broth into a luscious gravy.
Fresh parsley – A final touch of freshness that brightens the dish before serving.
Step-by-Step Overview: Crafting the Perfect Slow Cooker Pot Roast
Begin by searing the roast to develop deep, caramelized flavor. Sauté onion and garlic to layer more taste, then deglaze with broth and herbs. Everything simmers together with vegetables for hours, yielding fork-tender beef and deeply infused flavors. A quick cornstarch slurry turns the cooking liquid into silky gravy to finish.
Tips for a Flavorful Slow Cooker Pot Roast
For even richer flavor, brown the roast thoroughly before slow cooking—it seals in juices and enhances taste. Using whole small potatoes ensures they don’t overcook and break apart. Thicker carrot pieces also help maintain structure after long cooking. Straining and skimming the broth before thickening keeps the gravy smooth and not greasy. Fresh herbs are key; dried alternatives work in a pinch, but fresh gives the best result.
Storing and Reheating Your Slow Cooker Pot Roast
Refrigerate leftovers in an airtight container for up to 4 days. The roast and vegetables reheat well in the microwave or on the stovetop over medium heat. For longer storage, freeze portions with a bit of gravy to keep them moist. Thaw overnight in the fridge before reheating. The flavors deepen over time, making leftovers even more delicious.
Frequently Asked Questions
Can I use a different cut of beef?
Yes, brisket or bottom round can be used, but chuck roast yields the most tender and flavorful result.
Do I have to sear the roast first?
It’s not strictly necessary, but searing adds depth and improves the overall flavor.
Can I cook it on high instead of low?
Yes, you can cook on high for about 4–5 hours, but low and slow provides the best texture.
How do I make the gravy thicker?
Use the optional cornstarch slurry. If it’s still too thin, simmer longer or add a bit more slurry.
Slow Cooker Pot Roast
Ingredients
- 2 Tbsp chopped fresh parsley
- 5 garlic cloves minced (1 1/2 Tbsp)
- 1 medium yellow onion peeled, halved, and thickly sliced
- 2.5 lbs small Yukon Gold potatoes unpeeled and whole
- 2 tsp Worcestershire sauce
- 5 medium carrots approximately 1 lb, peeled and cut into 1-inch pieces
- Salt and freshly ground black pepper to taste
- 1 1/4 cups beef broth
- 1 3 lb chuck roast
- 1 1/2 Tbsp olive oil divided
- 1 Tbsp minced fresh rosemary
- 2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth optional (for thickening)
- 1 Tbsp minced fresh thyme
Instructions
- Warm 1 tablespoon of olive oil in a large pot over medium-high heat. Pat the chuck roast dry with paper towels, then season it thoroughly with salt and pepper. Brown the roast on both sides until a deep crust forms, about 4–5 minutes per side, and transfer it to the slow cooker.
- Drizzle the remaining 1/2 tablespoon olive oil into the same pot, add the sliced onion and sauté for 2 minutes. Stir in the minced garlic and continue to cook for another 30 seconds. Spoon this mixture over the roast in the slow cooker.
- Return the pot to the stove and pour in the beef broth along with Worcestershire sauce, thyme, and rosemary. Simmer briefly, scraping up any browned bits, for approximately 15 seconds. Remove from heat and pour this liquid over the contents in the slow cooker.
- Place the potatoes and carrots on top of the onion layer in the slow cooker. Distribute the broth evenly, then season once more with salt and pepper.
- Cover and cook on low heat for 8 to 9 hours, or until the beef and vegetables are fork-tender.
- Once cooked, remove the roast and vegetables. Shred the roast, discarding excess fat, and slice the potatoes if preferred.
- To prepare gravy (if desired), strain the cooking liquid through a fine mesh sieve into a saucepan. Skim excess fat and ensure there are 2 cups of liquid. Bring to a simmer over medium-high heat. Mix the cornstarch with 3 tablespoons of beef broth and whisk it into the simmering liquid. Stir constantly until thickened, about 30–60 seconds.
- Arrange the shredded roast and vegetables on a serving platter, ladle the gravy over the top, and garnish with chopped parsley.
Notes
For proper gravy consistency, ensure the strained broth yields approximately 2 cups. Adjust with additional broth if needed, or enhance thickness with more cornstarch slurry.
