Servings
Font
Back
Slow Cooker Pot Roast Recipe
5 from 15 votes

Slow Cooker Pot Roast Recipe

The Slow Cooker Pot Roast Recipe centers on a seared chuck roast braised slowly in beef stock with tomato paste, garlic, onions, thyme, and bay leaf. Potatoes, carrots, and mushrooms are added midway to ensure tender vegetables that maintain their shape. The low and slow cooking method creates a deeply savory, fork-tender roast with rich, developed flavors and a hearty blend of textures from the vegetables.

Prep Time
30 mins
Cook Time
6 hrs 30 mins
Servings: 6
Calories: 905 kcal
Course: Main Course
Cuisine: American, British

Ingredients

  • 4 to 5 pound chuck roast
  • 3 tablespoons olive oil
  • 2 peeled medium diced medium-sized yellow onions
  • 6 garlic finely minced
  • 2 tablespoons tomato paste
  • 6 cups beef stock
  • 6 to 8 fresh thyme sprigs
  • 1 bay leaf
  • 3 pounds baby potato I used a combination of Yukon gold and red
  • 8 carrot peeled, thickly sliced, medium-sized
  • 2 pints button mushroom rinsed
  • salt coarse salt and freshly cracked pepper
  • black pepper coarse salt and freshly cracked pepper

Instructions

    Cup of Yum
  1. Season the roast on all sides with salt and pepper and briefly set it to the side.
  2. Add the oil to a slow cooker that’s been preheated on the sear function.
  3. Place the roast into the pot and sear it for 4 to 5 minutes on all sides or until it’s completely browned. Set it to the side.
  4. Add the onions and garlic, gently season with salt, and saute for 5 to7 minutes or until lightly browned.
  5. Stir in the tomato paste and cook for 3 to 4 minutes over low to medium heat until it becomes a rusty color. This is known as pinceing.
  6. Add in the beef stock, thyme, bay leaf, salt, and pepper and mix to combine. Place the seared beef roast back in.
  7. Slow cook on high for 5 to 6 hours or on low for 8 to 9 hours.
  8. With 2 ½ to 3 hours left in the cooking process, add the potatoes, carrots, and mushrooms to the crockpot. It’s ok if some of them aren’t completely submerged in the liquid. Adding these later in the cooking process will ensure that they are perfectly cooked and not mushy.
  9. Remove the chuck roast, pull it apart, or serve it in chunks along with the potatoes, carrots, and mushrooms.

Notes

  • This pot roast can be prepared a day ahead by cooling and refrigerating, then reheated gently over low heat.
  • Leftovers store in the refrigerator for up to 4 days or freeze for up to 2 months; thaw thoroughly before reheating.
  • Searing the meat is optional but improves texture and flavor by creating a caramelized crust.
  • If your slow cooker lacks a sear function, sear and sauté ingredients in a skillet before transferring to the slow cooker, making sure to deglaze the pan to preserve flavor.
  • Cook tomato paste until a rusty color (pinçage) to develop rich, complex flavors essential to the broth.
  • Add vegetables halfway through cooking to ensure they stay tender without becoming mushy.
  • For more flavor, consider deglazing the pot with red wine or adding Worcestershire, soy sauce, or balsamic vinegar to the braising liquid.
  • To thicken the gravy, strain the cooking liquid and simmer with a slurry of starch and water until desired consistency is reached.
  • The pot roast is done when the meat pulls apart easily with a fork, typically at an internal temperature of 190°F to 205°F.

Nutrition Information

Calories 905kcal (45%) Carbohydrates 61g (20%) Protein 74g (148%) Fat 43g (66%) Saturated Fat 16g (80%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 23g (115%) Trans Fat 2g (100%) Cholesterol 209mg (70%) Sodium 842mg (35%) Potassium 3290mg (70%) Fiber 10g (40%) Sugar 12g (24%) Vitamin A 13762IU (275%) Vitamin C 59mg (66%) Calcium 149mg (15%) Iron 10mg (56%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 905

% Daily Value*

Calories 905kcal 45%
Carbohydrates 61g 20%
Protein 74g 148%
Fat 43g 66%
Saturated Fat 16g 80%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 23g 115%
Trans Fat 2g 100%
Cholesterol 209mg 70%
Sodium 842mg 35%
Potassium 3290mg 70%
Fiber 10g 40%
Sugar 12g 24%
Vitamin A 13762IU 275%
Vitamin C 59mg 66%
Calcium 149mg 15%
Iron 10mg 56%

* Percent Daily Values are based on a 2,000 calorie diet.