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Easy Slow Cooker Pot Roast Recipe

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4.4 from 38 reviews

This Easy Slow Cooker Pot Roast recipe is a comforting and hearty meal perfect for any day. Tender chuck roast slow-cooked with aromatic vegetables, flavorful herbs, and a rich beef broth produces melt-in-your-mouth meat and a delicious gravy. It's an effortless one-pot dish that requires minimal prep and delivers maximum flavor, making it ideal for busy weeknights or cozy family dinners.

Ingredients

Meat and Oil

  • 1 tablespoon olive oil
  • 3-pound chuck roast

Vegetables

  • 1 onion, sliced
  • 2 stalks celery, cut into 1-inch pieces
  • 4 cloves garlic, minced
  • 2 pounds potatoes, quartered
  • 4 carrots, peeled and cut into 1-inch pieces

Liquid and Seasonings

  • 1 1/2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Thickener (Optional)

  • 2 tablespoons all-purpose flour or cornstarch

Instructions

  1. Prepare the Roast: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the 3-pound chuck roast on all sides until well-browned, about 3-4 minutes per side. This step adds flavor by caramelizing the surface of the meat.
  2. Layer Vegetables: Place the sliced onion, celery pieces, minced garlic, quartered potatoes, and cut carrots into the bottom of the slow cooker evenly as a bed for the roast.
  3. Add the Roast and Seasonings: Place the seared chuck roast on top of the vegetables. Pour 1 1/2 cups beef broth over the roast. Add 1 tablespoon Worcestershire sauce, 1 tablespoon tomato paste, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon salt, and 1/4 teaspoon black pepper.
  4. Cook in the Slow Cooker: Cover the slow cooker with its lid and cook on LOW for 8-9 hours or on HIGH for 4-5 hours, until the roast is tender and shreds easily with a fork.
  5. Thicken the Gravy (Optional): To thicken the cooking liquid into gravy, remove the roast and vegetables and keep warm. Mix 2 tablespoons of flour or cornstarch with a small amount of cold water to make a slurry, then stir it into the slow cooker liquid. Turn the slow cooker to HIGH and cook for an additional 15-20 minutes, stirring occasionally, until the gravy thickens.
  6. Serve: Slice or shred the pot roast and serve with the cooked vegetables and thickened gravy on top.

Notes

  • For enhanced flavor, searing the roast before slow cooking is recommended but can be skipped for convenience.
  • You can substitute Yukon Gold or red potatoes for the quartered potatoes.
  • If you prefer a gluten-free version, use cornstarch instead of all-purpose flour for thickening.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
  • Adjust seasoning to taste after cooking, especially salt and pepper.

Find it online: https://recipethrive.com/easy-slow-cooker-pot-roast-recipe/