Slow Cooker Pot Roast (Print-Friendly Version)
Juicy beef simmered with hearty vegetables and fragrant herbs, creating a comforting meal that's perfect for family dinners.
# What You'll Need:
→ Main Ingredients
01 -
3–4 pounds chuck roast
02 -
1 teaspoon salt
03 -
1 teaspoon black pepper
04 -
1 medium onion, chopped
05 -
4 cloves garlic, minced
06 -
4 large carrots, cut into thick chunks
07 -
1 pound baby potatoes
08 -
2 cups low-sodium beef broth
09 -
2 teaspoons dried thyme
10 -
2 teaspoons dried rosemary
# How to Make It:
01 -
Season the chuck roast generously on all sides with salt and pepper. In a large skillet over medium-high heat, sear the roast until a deep brown crust forms on all sides.
02 -
Chop the onion into medium pieces, peel and slice the carrots into thick chunks, and halve or leave the baby potatoes whole depending on their size.
03 -
Place the browned roast into the bottom of the slow cooker. Layer the chopped onions, carrots, and potatoes over and around the meat. Sprinkle the minced garlic, dried thyme, and rosemary over everything.
04 -
Pour the beef broth into the slow cooker, adding just enough to mostly cover the roast and vegetables. Cover with the lid and cook on low for 8 hours, or on high for about 4 hours, until the beef is fall-apart tender and the vegetables are perfectly cooked.
# Additional Tips:
01 -
For a thicker gravy, transfer some of the cooking liquid to a saucepan, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water), and simmer until it thickens. Pour over the pot roast before serving.
02 -
For extra richness, add a splash of red wine or Worcestershire sauce to the broth. For more depth of flavor, toss in a bay leaf or two.