Ultimate Slow Cooker Pot Roast (Print-Friendly Version)
Tender chuck roast slow cooked with carrots and potatoes for a hearty, flavorful meal.
# What You'll Need:
→ Meat
01 -
4-5 pounds chuck roast
→ Seasoning & Oil
02 -
2 tablespoons vegetable oil
03 -
2 teaspoons kosher salt
04 -
1 teaspoon coarse ground black pepper
05 -
1 teaspoon dried thyme
06 -
2 cloves garlic, minced
→ Vegetables
07 -
1 pound carrots, peeled and cut into 2-inch chunks
08 -
2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
→ Liquids & Thickeners
09 -
2 cups beef broth
10 -
2 tablespoons cornstarch
11 -
2 tablespoons cold water
→ Garnish
12 -
Minced parsley (optional)
# How to Make It:
01 -
Season chuck roast evenly with kosher salt, black pepper, and dried thyme. Adjust salt to taste if preferred.
02 -
Heat vegetable oil in a pan or slow cooker insert over medium-high heat. Brown the roast deeply for 4-5 minutes per side.
03 -
Place carrots, potatoes, and minced garlic in the slow cooker. Lay the browned roast on top and pour beef broth over.
04 -
Cover and cook on low for 8 hours or on high for 5 hours until meat is tender.
05 -
In the last hour, mix cornstarch and cold water to create a slurry. Add to slow cooker and stir to thicken the sauce. Alternatively, remove food, transfer cooking liquid to saucepan, add slurry, and cook on high for 2-3 minutes until gravy thickens.
06 -
Pour thickened gravy over roast and vegetables. Garnish with minced parsley if desired.
# Additional Tips:
01 -
Browning the meat enhances flavor and color but can be skipped if short on time.
02 -
Adjust salt carefully as beef broth adds sodium to the dish.