Slow Cooker Pot Roast
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Prep Time
10 mins
-
Cook Time
8 hrs
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Total Time
8 hrs 10 mins
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Servings
8
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Calories
397 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Pot Roast
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This slow cooker pot roast is the ultimate hands-off comfort meal—tender, fall-apart beef, hearty chunks of carrots and potatoes, and a rich, savory broth that simmers all day. Perfect for busy days, big families, or feeding a crowd, it’s a foolproof dinner that’s always satisfying!
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Ingredients
- 2½ pound chuck roast
- 12 ounces carrots peeled & chopped into quarters
- 1½ pounds yellow or gold potatoes chopped into bite size chunks
- 2 tablespoons extra virgin olive oil
- 2 teaspoons salt
- 1 yellow onion chopped
- ¼ cup all purpose flour
- 2 cups beef broth
- 1 teaspoon beef bouillon
- ½ teaspoon Worcestershire sauce
- ½ teaspoon black pepper
- 1 prig fresh Rosemary
- 2 prigs fresh thyme
- 6 cloves garlic crushed
Garnish
- fresh parsley
Instructions
- Pat the meat dry. Then sprinkle with salt on all sides. A general rule of thumb is 3/4-1 tsp of salt per lb of beef).
- Heat oil in a large skillet over medium heat.
- Add the roast to the hot skillet and sear on all sides. Remove and set aside.
- To the same skillet add the chopped onion and cook until softened. Stir in the flour and cook an additional 2 minutes.
- Pour in the broth. Add the worcestershire sauce, beef bouillon, and black pepper, and whisk this together. Cook until sauce is thickened.
- To the slow cooker add the carrots and potatoes.
- Add the chuck roast along with any juices that had collected.
- Then pour the gravy over the top of the meat.
- Top with the fresh herbs and crushed garlic cloves.
- Cook on LOW for 8 hours.
- Taste and add salt as needed. Garnish with fresh parsley.
Equipments used:
Notes
- Gluten Free Version: Swap the flour for arrowroot powder for a gluten-free option, or leave out completely. This will leave you with a regular broth instead of a thicker gravy.
- Best Slow Cooker Size: For a 3-4 pound chuck roast, a 6-quart slow cooker is ideal. If using a smaller slow cooker, you may need to cut the roast into pieces to fit properly.
- Broth Thickness: If you prefer a thicker gravy, remove some of the cooking liquid at the end and whisk it with a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) before stirring it back into the slow cooker.
- Instant Pot: Yes! For a quicker version, sear the roast using the "Sauté" function, then pressure cook on high for 60-75 minutes with a natural release.
Nutrition Information
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Calories
397kcal
(20%)
Carbohydrates
24g
(8%)
Protein
31g
(62%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
98mg
(33%)
Sodium
962mg
(40%)
Potassium
1037mg
(30%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
7138IU
(143%)
Vitamin C
21mg
(23%)
Calcium
62mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 24g | 8% |
| Protein | 31g | 62% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 962mg | 40% |
| Potassium | 1037mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 7138IU | 143% |
| Vitamin C | 21mg | 23% |
| Calcium | 62mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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