free web stats

Slow Cooker Pot Roast

by

A Slow Cooker Pot Roast is the ultimate comfort food. Beef chuck roast is slowly cooked with potatoes, carrots, onions, garlic, and a rich herb-infused gravy until it’s fork-tender. This classic one-pot meal is perfect for family dinners, holidays, or meal prep.

Recipe Information

  • Prep Time: 20 minutes
  • Cook Time: 8–10 hours (Low) or 4–5 hours (High)
  • Total Time: 8 hours 20 minutes
  • Servings: 6–8
  • Difficulty: Easy

Ingredients

For the Pot Roast

  • 3–4 pounds (1.4–1.8 kg) beef chuck roast
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 tablespoons all-purpose flour (optional, for better browning)

Vegetables

  • 1½ pounds baby potatoes or Yukon Gold potatoes, halved
  • 4 large carrots, peeled and cut into 2-inch pieces
  • 2 medium onions, cut into wedges
  • 5 cloves garlic, smashed
  • 2 celery stalks, sliced (optional)

Cooking Liquid

  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon soy sauce (optional, for deeper flavor)
  • 2 bay leaves

Optional Thickened Gravy

  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Garnish

  • Fresh parsley, chopped

Equipment Needed

  • Slow cooker (6–8 quart)
  • Large skillet
  • Tongs
  • Measuring cups and spoons
  • Whisk
  • Small bowl (for gravy slurry)

Step-by-Step Instructions

Step 1: Season the Beef

Pat the chuck roast dry with paper towels.

Mix together:

  • Salt
  • Black pepper
  • Garlic powder
  • Onion powder
  • Smoked paprika
  • Thyme
  • Rosemary

Rub the seasoning evenly over all sides of the roast.

For an even better crust, lightly dust the roast with flour.

Step 2: Sear the Roast

Heat olive oil in a large skillet over medium-high heat.

Sear the roast for 3–4 minutes per side until deeply browned.

Also sear the edges for extra flavor.

This step adds rich caramelized flavor and is highly recommended.

Step 3: Prepare the Slow Cooker

Place the potatoes, carrots, onions, celery (if using), and smashed garlic in the bottom of the slow cooker.

Lay the seared roast on top of the vegetables.

Step 4: Add the Cooking Liquid

In a bowl, whisk together:

  • Beef broth
  • Worcestershire sauce
  • Tomato paste
  • Soy sauce (optional)

Pour the mixture around the roast.

Add the bay leaves.

The liquid should come about one-third to halfway up the roast—do not completely submerge it.

Step 5: Slow Cook

Cover with the lid and cook:

  • Low: 8–10 hours (recommended for the most tender results)
  • High: 4–5 hours

The roast is done when it easily shreds with a fork.

For best texture, avoid lifting the lid frequently, as this releases heat and can extend the cooking time.

Step 6: Make the Gravy (Optional)

Remove the roast and vegetables to a serving platter and cover loosely with foil.

Discard the bay leaves.

Pour the cooking liquid into a saucepan.

Bring to a gentle simmer.

Mix cornstarch and cold water until smooth.

Whisk the slurry into the simmering liquid.

Cook for 2–4 minutes, stirring, until the gravy thickens.

Taste and adjust the seasoning with additional salt and pepper if needed.

Step 7: Serve

Slice or shred the roast and serve it with the potatoes, carrots, and onions.

Spoon the warm gravy generously over the beef and vegetables.

Garnish with chopped fresh parsley.

Leave a Comment