Description
This Slow Cooker Pot Roast recipe delivers tender, fall-apart beef infused with rich flavors and accompanied by hearty vegetables. Perfect for a comforting family dinner, the roast is seared for extra depth then slow-cooked until juicy and flavorful, with an optional thickened sauce to complete the meal.
Ingredients
Scale
Beef and Seasonings
- 3–4 pound chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Sauce
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
Vegetables and Herbs
- 4 large carrots, cut into chunks
- 3–4 medium potatoes, peeled and quartered
- 1 large onion, cut into wedges
- 3 cloves garlic, smashed
- 2 sprigs fresh rosemary (or 1 teaspoon dried)
- 3 sprigs fresh thyme (or 1/2 teaspoon dried)
Optional Thickener
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Season the Roast: Pat the chuck roast dry and season it evenly on all sides with salt, black pepper, garlic powder, and onion powder to develop robust flavor.
- Sear the Meat: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chuck roast and sear for 2 to 3 minutes on each side until well-browned, creating a flavorful crust.
- Prepare the Slow Cooker Base: Transfer the seared roast to your slow cooker. In the same skillet, add tomato paste and cook for 1 minute to deepen its flavor. Stir in Worcestershire sauce and beef broth, scraping up browned bits from the skillet, then pour this mixture over the roast in the slow cooker.
- Add Vegetables and Herbs: Place the carrots, potatoes, onion wedges, smashed garlic, rosemary, and thyme around and on top of the roast inside the slow cooker.
- Slow Cook: Cover the slow cooker and cook on low for 8 to 9 hours or on high for 4 to 5 hours. The roast should be fork-tender and the vegetables soft when done.
- Optional Sauce Thickening: To thicken the cooking liquid into a gravy, carefully remove the roast and vegetables to a serving platter. Whisk together cornstarch and water until smooth, then stir into the slow cooker liquid. Cook on high for another 10 to 15 minutes until the sauce thickens.
- Serve: Slice or shred the pot roast and serve with the cooked vegetables, spooning the rich gravy over the top for a comforting meal.
Notes
- For enhanced depth of flavor, add a splash of red wine along with the beef broth before slow cooking.
- Leftovers can be repurposed into delicious sandwiches or shredded and served over mashed potatoes for another hearty meal.
