Slow Cooker Pot Roast (Printable)
Classic, comforting beef pot roast, slow-cooked to tender perfection with vegetables and herbs, yielding flavorful meat and rich gravy.
# What You'll Need:
→ Beef
01 - 3 lb chuck roast
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper
→ Vegetables
04 - 4 medium carrots, peeled and cut into 2-inch pieces
05 - 3 medium potatoes, cut into large chunks
06 - 2 celery stalks, cut into 2-inch pieces
07 - 1 large yellow onion, cut into wedges
→ Aromatics & Herbs
08 - 4 garlic cloves, minced
09 - 2 sprigs fresh thyme
10 - 2 sprigs fresh rosemary
11 - 2 bay leaves
→ Liquids
12 - 2 cups beef broth
13 - 1 tbsp Worcestershire sauce
→ Optional
14 - 2 tbsp tomato paste
15 - 2 tbsp cornstarch (for thickening)
# How-To Steps:
01 - Pat the chuck roast dry with paper towels and generously season all sides with kosher salt and black pepper.
02 - Heat a large skillet over medium-high heat. Sear the seasoned roast on all sides until well browned, about 4 minutes per side. Carefully transfer the seared roast to the slow cooker.
03 - Arrange the carrots, potatoes, celery, and onion around and beneath the beef within the slow cooker insert.
04 - Distribute the minced garlic, fresh thyme sprigs, fresh rosemary sprigs, and bay leaves evenly over the roast and vegetables.
05 - In a small bowl, whisk together the beef broth, Worcestershire sauce, and tomato paste (if using). Pour this complete liquid mixture over the meat and vegetables in the slow cooker.
06 - Cover the slow cooker with its lid and cook on the LOW setting for 8 hours, or continue until the beef is exceptionally fork-tender and the vegetables are thoroughly cooked through.
07 - Carefully remove the cooked roast and vegetables from the slow cooker and transfer them to a serving platter. Discard the bay leaves and any tough herb stems.
08 - For a richer, thicker gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a smooth slurry. Stir this slurry into the residual cooking liquid in the slow cooker. Increase the setting to HIGH and cook for an additional 5 minutes until the gravy reaches the desired thickened consistency.
09 - Serve the beef, sliced or shredded, accompanied by the tender cooked vegetables and the savory gravy.
# Expert Suggestions:
01 -
- This recipe is your secret weapon for those busy weeknights when you still crave a homemade, hearty dinner.
- It transforms an economical cut of beef into something unbelievably tender and melt-in-your-mouth delicious with minimal effort.
02 -
- Skipping the searing step, while tempting for convenience, truly sacrifices a layer of flavor complexity you'll miss in the final dish.
- Cutting your root vegetables into larger, more substantial chunks prevents them from turning to mush during the long cooking time, ensuring they retain their texture and character.
03 -
- Allowing the cooked roast to rest for 10-15 minutes after removing it from the slow cooker redistributes the juices, ensuring a more tender and flavorful slice.
- If you skipped the searing step, consider adding a tablespoon of dark soy sauce or a dash of liquid smoke to the broth mixture for a deeper, more "roasted" flavor profile.