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Slow Cooker Pot Roast

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This Slow Cooker Pot Roast is a comforting and hearty one-pot meal made with tender beef, vegetables, and a flavorful savory gravy. It’s the perfect easy dinner for busy days.

Ingredients

  • 3 pounds chuck roast
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 pound baby potatoes (halved if large)
  • 4 medium carrots (peeled and cut into large chunks)
  • 1 medium yellow onion (cut into wedges)
  • 4 cloves garlic (minced)
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Instructions

  1. Season the chuck roast with salt and pepper on both sides.
  2. In a large skillet, heat olive oil over medium-high heat and sear the roast until browned on all sides. This step adds extra flavor.
  3. Place the potatoes, carrots, and onion in the bottom of the slow cooker. Place the seared roast on top of the vegetables.
  4. Add minced garlic, beef broth, tomato paste, Worcestershire sauce, rosemary, and thyme over the roast and vegetables.
  5. Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the meat is fork-tender.
  6. Once cooked, remove the roast and vegetables from the slow cooker and keep warm.
  7. To make the gravy, transfer the cooking liquid to a saucepan. Mix cornstarch with water and stir into the liquid. Simmer until thickened.
  8. Serve the roast and vegetables with the gravy poured over the top.

Notes

  • Searing the meat adds deeper flavor but can be skipped for convenience.
  • Use baby potatoes or cut regular potatoes into large chunks to avoid overcooking.
  • Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.

Nutrition

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