Slow Cooker Pot Roast
User Reviews
4.9
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Prep Time
25 mins
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Cook Time
8 hrs
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Total Time
8 hrs 25 mins
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Servings
6
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Course
Main Course
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Cuisine
American
Slow Cooker Pot Roast
Description
The Slow Cooker Pot Roast begins by seasoning and searing the chuck roast to develop a flavorful crust. Sautéed onions and garlic add aromatic depth before layering in whole small Yukon Gold potatoes and chunks of carrots. Fresh thyme and rosemary complement the beef, and Worcestershire sauce enriches the broth. The contents cook together in the slow cooker on low for 8-9 hours, until the meat is tender and vegetables are soft.
This method results in a meal with juicy, flavorful beef that can be shredded easily, accompanied by tender root vegetables that absorb the rich cooking juices. The broth can be transferred and thickened with a cornstarch slurry to serve as gravy, giving a smooth, glossy finish to the dish. The slow cooking releases the herbs’ fragrances, making the broth savory and well-rounded in flavor.
Serve this pot roast on its own or with crusty bread for dipping into the gravy. The use of slow cooker allows hands-off cooking, perfect for meal planning. Skimming fat from the broth and measuring liquid for gravy thickening ensures a balanced consistency and clarity.
Thicker carrots are preferred to prevent disintegration during long cooking. Adjusting broth quantity before thickening allows control over gravy thickness. Discard fat if desired for a leaner sauce.
Ingredients
- 1 1/2 Tbsp olive oil divided
- 1 (3 lb) chuck roast
- salt freshly ground
- black pepper freshly ground
- 1 yellow onion peeled, halved and cut into thick slices, medium
- 5 garlic minced (1 1/2 Tbsp, cloves
- 1 1/4 cups beef broth
- 2 tsp Worcestershire sauce
- 1 Tbsp thyme minced fresh
- 1 Tbsp rosemary minced fresh
- 2.5 lbs Yukon Gold potato left whole, small
- 5 carrot peeled and cut into 1-inch pieces, medium, about 1 lb
- 2 1/2 Tbsp cornstarch optional, for thickening gravy, mixed with 3 Tbsp beef broth
- 2 Tbsp parsley chopped, fresh
Instructions
- Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab roast dry with paper towels, season all over with salt and pepper.
- Sear roast in pot until browned on both sides, about 4 - 5 minutes per side. Transfer roast to slow cooker.
- Add remaining 1/2 Tbsp olive oil to pot. Add onion and saute 2 minutes, add garlic and saute 30 seconds longer. Pour onion mixture over roast in slow cooker.
- Return pot to heat, pour in beef broth, Worcestershire, thyme and rosemary and cook about 15 seconds, just long enough to scrape up browned bits from the bottom of the pot. Remove from heat.
- Layer potatoes and carrots over onion layer in slow cooker, pour beef broth evenly over top then season with salt and pepper.
- Cover slow cooker and cook on low heat until roast and vegetables are tender, about 8 - 9 hours.
- Remove roast and vegetables, shred roast (discard fat) and cut potatoes if desired.
- If you'd like to thicken the broth and make a gravy, pour broth from slow cooker through a fine mesh strainer into a small saucepan**. Heat over medium-high heat. Whisk cornstarch with 3 Tbsp beef broth then pour into saucepan. Bring to a simmer, stirring constantly, let simmer 30 - 60 seconds.
- Plate roast and vegetables, pour gravy over the top and sprinkle with parsley.
Notes
- Use thicker carrots to ensure they maintain their shape and texture after slow cooking.
- Measure the liquid in the slow cooker before thickening with cornstarch to ensure proper gravy consistency; add beef broth if needed.
- Skim excess fat from the cooking liquid before making gravy for a cleaner sauce.
- Slow cook the roast and vegetables on low for 8 to 9 hours until tender.
User Reviews
Overall Rating
4.9
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