Slow Cooker Pot Roast
Slow Cooker Pot Roast is a hearty and comforting one-pot family meal.Chuck roast becomes exceptionally tender during slow cooking.Potatoes, carrots, and onions absorb the rich beef flavor.Garlic and herbs add warmth and savory depth.The flavorful cooking liquid can be turned into homemade gravy.Serve the roast hot for a satisfying Sunday dinner or weeknight meal.
Ingredients
For the Pot Roast
- 3–4 pounds (1.4–1.8 kg) beef chuck roast
- 2 tablespoons olive oil
- 1½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
Vegetables
- 1 large onion, cut into wedges
- 4 carrots, peeled and cut into large pieces
- 1½ pounds baby potatoes, halved if large
- 4 cloves garlic, minced
Cooking Liquid
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
For the Gravy
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 1–2 cups strained slow-cooker cooking liquid
Instructions
Prepare the Beef
- Pat the chuck roast dry with paper towels.Season all sides generously with salt, black pepper, paprika, thyme, and rosemary.Allow the seasoned roast to sit for a few minutes while you prepare the vegetables.
Sear the Roast
- Heat olive oil in a large skillet over medium-high heat.Place the seasoned roast in the skillet and sear for approximately 3–4 minutes per side, until deeply browned.Searing is optional, but it adds a wonderful layer of savory flavor to the finished pot roast.
Prepare the Slow Cooker
- Place the onion, carrots, and potatoes in the bottom of the slow cooker.Add the minced garlic.Place the browned chuck roast on top of the vegetables.
Slow Cook
- Cover the slow cooker with its lid.Cook on LOW for 8 hours, or until the beef is very tender and easily pulls apart with a fork.You can also cook it on HIGH for approximately 4–5 hours, although the low-and-slow method generally produces the best texture.
Check the Beef
- The roast is ready when a fork slides easily into the thickest part and the meat can be pulled apart without resistance.If it still feels tough, continue cooking. Toughness usually means the connective tissue has not had enough time to break down.
Rest the Roast
- Carefully transfer the roast to a large plate or cutting board.Cover loosely with foil and allow it to rest for approximately 10–15 minutes.
Make the Gravy
- Pour some of the cooking liquid into a saucepan.In a small bowl, whisk together the cornstarch and cold water to create a slurry.Bring the cooking liquid to a gentle simmer and gradually whisk in the cornstarch mixture.Cook for 2–4 minutes, stirring constantly, until the gravy thickens.Taste and adjust the seasoning if necessary.
Serve
- Slice or gently shred the tender beef.Arrange the beef and vegetables on a large serving platter.Spoon the rich gravy over the roast and vegetables.Garnish with fresh parsley or thyme and serve immediately
Notes
- Chuck roast is ideal: Its marbling and connective tissue make it particularly suitable for slow cooking.
- Don't cut the roast too small: A large roast generally stays juicier during the long cooking process.
- Searing is optional: You can skip it when you're short on time, but browning adds extra flavor.
- Cut vegetables into large pieces: Small pieces can become overly soft during extended cooking.
- Don't add excessive liquid: The slow cooker retains moisture, so the ingredients do not need to be submerged.
- Keep the lid closed: Opening the slow cooker repeatedly releases heat and extends the cooking time.
- Remove bay leaves before serving: They add flavor during cooking but should not be eaten.
- Let the roast rest: Resting makes it easier to slice or shred while keeping the meat juicy.