Description
Description This Slow Cooker Pot Roast is the ultimate comfort food! Juicy, fall-apart tender beef, cooked low and slow with carrots, potatoes, and a rich, flavorful gravy. Perfect for a cozy family dinner with minimal effort.
Ingredients
Units
Scale
- 3–4 lb chuck roast
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 large carrots, cut into chunks
- 3–4 Yukon gold potatoes, cut into chunks
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 2 tbsp tomato paste
- 2 tbsp cornstarch (optional, for thickening)
- 2 tbsp water (if using cornstarch)
Instructions
- Sear the beef (optional but recommended): Season the chuck roast with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3–4 minutes per side until browned. Transfer to the slow cooker.
- Prepare the veggies: Add chopped onion, garlic, carrots, and potatoes around the roast in the slow cooker.
- Make the broth: In a bowl, mix beef broth, Worcestershire sauce, thyme, rosemary, bay leaf, and tomato paste. Pour over the roast and vegetables.
- Slow cook: Cover and cook on low for 8–10 hours or high for 4–6 hours until the meat is tender and easily pulls apart.
- Make the gravy (optional): If you want a thicker gravy, remove 1 cup of cooking liquid and mix with cornstarch and water. Stir back into the slow cooker and let it thicken for 15 minutes.
- Serve: Remove the bay leaf, shred the roast with forks, and serve with the veggies and gravy. Enjoy!
Notes
- For extra flavor, add a splash of red wine to the broth.
- You can use baby potatoes instead of Yukon gold.
- Leftovers store well in the fridge for up to 4 days or can be frozen for 3 months.
Nutrition
- Calories: 450
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg