Tender Slow-Cooked Pot Roast (Print-Friendly Version)
Melt-in-your-mouth beef with vegetables in savory gravy, simmered to perfection in your slow cooker for an effortless dinner.
# What You'll Need:
→ For the Pot Roast
01 -
3–4 lb chuck roast (well-marbled for tenderness)
02 -
Salt and black pepper to taste
03 -
2 tablespoons olive oil
04 -
1 large yellow onion, sliced
05 -
4 garlic cloves, minced
06 -
4 carrots, peeled and cut into chunks
07 -
1.5 lb baby potatoes or Yukon golds, halved if large
08 -
2 cups beef broth
09 -
1 tablespoon Worcestershire sauce
10 -
1 teaspoon dried thyme
11 -
1 teaspoon dried rosemary
12 -
2 bay leaves
→ For the Gravy (optional but recommended)
13 -
2 tablespoons cornstarch
14 -
2 tablespoons cold water
# How to Make It:
01 -
Season the chuck roast generously with salt and black pepper on all sides. Heat olive oil in a large skillet over medium-high heat and sear the roast for 3–4 minutes on each side until deeply browned.
02 -
Transfer the seared roast to the bottom of your slow cooker. Scatter the sliced onions, garlic, carrots, and potatoes around the beef.
03 -
In a medium bowl, whisk together the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour the mixture into the slow cooker.
04 -
Cover and cook on low for 8 hours, or until the roast is fork-tender and the vegetables are soft but not mushy. Alternatively, cook on high for 4–5 hours for faster results.
05 -
Remove the meat and vegetables from the slow cooker. For gravy, whisk cornstarch and cold water together in a small bowl. Stir the slurry into the remaining liquid in the slow cooker, turn the heat to high, and simmer until thickened.
06 -
Pour the gravy over the meat and vegetables before serving.
# Additional Tips:
01 -
Adding a splash of red wine (½ cup) to the broth enhances the richness.
02 -
For a thicker gravy, double the cornstarch slurry.
03 -
Optional additions include mushrooms or celery for variety.
04 -
Leftovers reheat beautifully and are great for meal prep.