Slow Cooker Pot Roast Recipe
This slow cooker pot roast features fork-tender chuck roast, potatoes, carrots, and onions cooked in a savory beef broth with herbs and seasonings. The flavorful cooking liquid is thickened into a homemade gravy to serve over the beef and vegetables.
Servings: 8
Calories: 564kcal
Equipment
Ingredients
For the Pot Roast
- 4 lb Beef Chuck Roast
- 2 tsp Natural Ancient Sea Salt
- 1 tsp Black Pepper
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 2 tsp Smoked Paprika
- 1 tbsp Avocado oil or olive oil
For the Braising Liquid
- 1 large Yellow Onion cut into thick wedges
- 6 cloves Garlic minced
- 2 tbsp Tomato Paste
- 1 ½ cups Beef Broth plus more as needed
- 2 tbsp Worcestershire sauce
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme or 1 tsp dried thyme
- 2 bay leaves
For the Vegetables
- 1 ½ lb baby potatoes halved
- 1 lb carrots cut into 1 ½-inch pieces
For the Gravy and Serving
- 3 tbsp cornstarch
- 3 tbsp Cooking Liquid reserved and cooled
- 1 tbsp Butter unsalted (optional)
- Fresh parsley chopped, for serving
Instructions
- Prepare the roast: Remove the chuck roast from the refrigerator 30 minutes before cooking. Pat it dry with paper towels. If desired, tie the roast with butcher's twine to help it hold its shape.
- Season the beef: Mix the salt, black pepper, garlic powder, onion powder, and smoked paprika in a small bowl. Rub the seasoning mixture all over the roast, pressing it into the surface.
- Sear the roast: Heat the oil in a large skillet over medium-high heat until shimmering. Sear the roast for 4–5 minutes per side, including the ends, until deeply browned. Avoid moving the roast while each side develops a crust. Transfer to the slow cooker.
- Cook the aromatics: Reduce the skillet heat to medium. Add the onion wedges and cook for 4 minutes, scraping up browned bits from the bottom. Add the garlic and tomato paste and cook for another minute, stirring until the tomato paste darkens slightly.
- Add the braising liquid: Pour in the beef broth and Worcestershire sauce. Scrape the bottom of the skillet to release any remaining browned bits. Bring to a simmer, then pour the mixture over the roast.
- Start slow cooking: Add the rosemary, thyme, and bay leaves. The liquid should reach about one-third to halfway up the roast. Add more beef broth only if needed. Cover and cook on LOW for 2 hours.
- Add the vegetables: Arrange the potatoes and carrots around the roast, nestling them into the braising liquid. Cover and continue cooking on LOW for another 6–8 hours.
- Check for tenderness: The roast is ready when a fork twists easily into the meat with almost no resistance. If it still feels firm or springy, continue cooking and check again after 45 minutes.
- Remove the beef and vegetables: Transfer the roast to a cutting board and tent loosely with foil. Use a slotted spoon to transfer the vegetables to a serving dish. Strain the cooking liquid into a measuring cup, discarding the herb stems and bay leaves. Skim excess fat from the top.
- Make the gravy: Reserve 3 tbsp of the cooking liquid and let it cool. Pour the remaining liquid into a saucepan. Whisk the cornstarch into the cooled cooking liquid until smooth, then whisk the slurry into the saucepan. Bring to a simmer over medium heat and cook for 7–8 minutes, whisking, until the gravy thickens enough to coat a spoon. Taste and adjust the salt and pepper. Stir in the butter, if using.
- Serve: Remove any butcher's twine, then shred or slice the roast. Arrange the beef with the vegetables and spoon the gravy over the top. Garnish with fresh parsley.
Notes
- Tying is optional: It helps the roast hold its shape for more even searing and a neater presentation. The recipe was tested both ways.
- Searing: Browning adds deeper flavor, but you can skip it or sear just the two largest sides when short on time.
- HIGH cooking option: Cook on HIGH for 3 hours, add the vegetables, and continue cooking for 2–3 hours until fork-tender. LOW is preferred for tenderness.
- Adjust the gravy: If too thin, simmer longer or add another cornstarch slurry. If too thick, thin with warm beef broth.
Nutrition
Calories: 564kcal | Carbohydrates: 29g | Protein: 47g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 160mg | Sodium: 1077mg | Potassium: 1460mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9886IU | Vitamin C: 25mg | Calcium: 92mg | Iron: 6mg
