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Slow Cooker Pot Roast Recipe

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4.3 from 4 reviews

This Slow Cooker Pot Roast recipe delivers a tender, flavorful chuck roast cooked low and slow alongside tender Yukon gold potatoes and carrots. The roast is first seared to lock in juices, then slow cooked with aromatic herbs, garlic, and beef broth, creating a rich and comforting meal perfect for family dinners. An optional cornstarch gravy enhances the dish with a luscious finishing touch.

Ingredients

Meat and Seasonings

  • 1 1/2 Tbsp olive oil, divided
  • 1 (3 lb) chuck roast
  • Salt and freshly ground black pepper, to taste

Vegetables and Aromatics

  • 1 medium yellow onion, peeled, halved, and cut into thick slices
  • 5 garlic cloves, minced (about 1 1/2 Tbsp)
  • 2.5 lbs small Yukon gold potatoes, left whole
  • 5 medium carrots (about 1 lb), peeled and cut into 1-inch pieces

Liquids and Herbs

  • 1 1/4 cups beef broth + 3 Tbsp for cornstarch slurry
  • 2 tsp Worcestershire sauce
  • 1 Tbsp minced fresh thyme
  • 1 Tbsp minced fresh rosemary

Thickening and Garnish

  • 2 1/2 Tbsp cornstarch (optional, for thickening gravy)
  • 2 Tbsp chopped fresh parsley

Instructions

  1. Prepare and Season Roast: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Pat the chuck roast dry with paper towels, then season generously with salt and freshly ground black pepper on all sides.
  2. Sear the Roast: Place the roast in the hot pot and sear until deeply browned on both sides, about 4 to 5 minutes per side. This step locks in flavor. Once seared, transfer the roast to the slow cooker.
  3. Sauté Aromatics: Add the remaining 1/2 Tbsp olive oil to the pot. Add the sliced onion and sauté for 2 minutes until softened. Add the minced garlic and sauté for another 30 seconds until fragrant. Pour this onion and garlic mixture over the roast in the slow cooker.
  4. Deglaze the Pot: Return the pot to heat and pour in the beef broth, Worcestershire sauce, thyme, and rosemary. Cook for about 15 seconds while scraping up the browned bits from the bottom with a wooden spoon. Remove the pot from heat.
  5. Add Vegetables: Layer the whole Yukon gold potatoes and carrot pieces evenly over the onion mixture in the slow cooker. Pour the deglazed beef broth and herb mixture evenly over the vegetables. Season with salt and pepper to taste.
  6. Slow Cook: Cover the slow cooker and cook on low heat for 8 to 9 hours, or until the roast is very tender and the vegetables are cooked through.
  7. Shred Roast and Prepare Vegetables: Remove the roast and vegetables from the slow cooker. Shred the roast with forks, discarding any excess fat, and cut the potatoes if desired.
  8. Make Gravy (Optional): Pour the cooking liquid from the slow cooker through a fine mesh strainer into a small saucepan. Heat over medium-high heat. In a separate bowl, whisk together cornstarch and 3 Tbsp beef broth to make a slurry. Slowly pour the slurry into the saucepan while stirring constantly. Bring to a simmer and cook for 30 to 60 seconds until thickened.
  9. Serve: Plate the shredded roast and vegetables, drizzle with the prepared gravy, and sprinkle with fresh chopped parsley for garnish. Serve hot.

Notes

  • For best flavor, sear the roast before slow cooking to develop a rich crust.
  • Use small Yukon gold potatoes so they cook evenly and thoroughly in the slow cooker.
  • The cornstarch gravy step is optional but adds a silky finish to the dish.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely.
  • If you prefer thicker gravy, increase the cornstarch slurry gradually, stirring constantly to avoid lumps.

Find it online: https://cookedbysarah.com/slow-cooker-pot-roast-recipe/