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Slow Cooker Pot Roast Recipe

Slow Cooker Pot Roast Recipe

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  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 8-10 hours on LOW or 5-6 hours on HIGH
  • Total Time: 8 hours 15 minutes to 10 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: slow cooking in a slow cooker
  • Cuisine: Americaine

Description

Slow Cooker Pot Roast Recipe with tender beef, savory vegetables, and rich gravy. Easy, comforting, and perfect for a crowd.

Ingredients

Scale
  • 3–4 pound (1.4–1.8 kg) chuck roast, trimmed of excess fat
  • 2 tablespoons vegetable oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 large yellow onion, cut into thick wedges
  • 3 large carrots (about 8 oz/225g), cut into 2-inch pieces
  • 1 pound (450g) baby potatoes, halved
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 cups (475ml) beef broth, low sodium preferred
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 2 tablespoons cornstarch (optional, for thickening gravy)
  • 2 tablespoons cold water (optional, for thickening gravy)

Instructions

  1. Step 1: Prepare the chuck roast by patting it dry with paper towels. This crucial step ensures proper browning. In a small bowl, combine salt, pepper, and garlic powder, then rub this seasoning mixture all over the meat, pressing gently to adhere.
  2. Step 2: Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place the seasoned roast in the hot pan and sear each side for 4-5 minutes until deeply browned. Don’t rush this process—a proper sear creates the foundation for incredible flavor in your Slow Cooker Pot Roast.
  3. Step 3: Place the onion wedges in the bottom of your slow cooker. Once the roast is thoroughly seared, transfer it to the slow cooker, placing it on top of the onions.
  4. Step 4: Return the skillet to medium heat and add the minced garlic, stirring for just 30 seconds. Add the tomato paste and cook for another minute, stirring constantly as it darkens slightly. Pour in a small amount of beef broth, scraping the bottom of the pan vigorously to release those flavorful browned bits—this is called deglazing. Transfer this mixture to the slow cooker.
  5. Step 5: Arrange the carrots and potatoes around (not on top of) the meat. Pour in the remaining beef broth and Worcestershire sauce, then add the bay leaves and thyme. The liquid should come about halfway up the sides of the roast—not completely covering it.
  6. Step 6: Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours. The pot roast is done when it easily shreds with a fork and the vegetables are tender. Avoid lifting the lid during cooking to keep in heat and moisture.
  7. Step 7: Transfer the meat and vegetables to a serving platter and cover loosely with foil to keep warm. For thicker gravy, strain the cooking liquid into a saucepan. Mix cornstarch and cold water to create a slurry, then whisk it into the hot liquid and simmer until thickened. Season with salt and pepper to taste.

Notes

Fresh ingredients will always yield the best flavor results.

Nutrition

  • Serving Size: 1 plate
  • Calories: 500
  • Sugar: 4g
  • Sodium: 900mg
  • Fat: 25g
  • Saturated Fat: 8g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 45g
  • Cholesterol: 150mg

Find it online: https://cookingcircuit.com/slow-cooker-pot-roast-recipe/