Slow Cooker Pot Roast
A quintessential comfort dish, this Slow Cooker Pot Roast delivers a rich and hearty one-pot meal brimming with savory flavor. Ideal for satisfying even the most discerning palates, it offers a nourishing blend of tender beef, robust vegetables, and aromatic herbs, slowly braised to perfection. Ideal for a hands-off, home-cooked dinner that greets you with warmth at the end of a busy day.
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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
Opt for thicker carrots to maintain texture during extended cooking.
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.
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.