Description
This Slow Cooker Pot Roast recipe features a tender beef chuck roast simmered low and slow with onions, garlic, baby potatoes, and carrots. The beef is first seared for extra flavor, then slow cooked to perfection in a flavorful broth. An optional homemade gravy made from the cooking liquid adds a rich finishing touch. This hearty, fuss-free meal is ideal for busy weeknights or meal prepping, delivering comfort and satisfying flavors with minimal effort.
Ingredients
Scale
Meat and Oil
- 2 teaspoons olive oil or avocado oil
- 2 ½- to 3-lb beef chuck roast
Vegetables and Seasonings
- 1 large yellow onion, cut into ½-inch thick slices
- 1 teaspoon fine salt, plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 6-7 garlic cloves, minced
- 24 ounces baby yellow potatoes (cut any larger ones in half)
- 1 lb carrots, peeled and cut into 2- to 3-inch pieces (can use baby carrots)
Liquids
- 2 cups low-sodium beef broth (may use chicken broth)
Optional for Gravy
- 2 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Searing the Roast: In a large heavy skillet over medium-high heat, add the oil and swirl to coat the bottom. Once hot, place the beef chuck roast in the skillet and sear for 3-4 minutes on each side until browned. This step locks in flavor and juices.
- Preparing the Slow Cooker: Place the sliced onions evenly at the bottom of the slow cooker. Position the seared roast on top of the onions. Sprinkle the salt, black pepper, dried thyme, and minced garlic over the roast, rubbing the seasonings into the meat’s surface.
- Adding Vegetables and Broth: Arrange the baby yellow potatoes and carrot pieces around the roast inside the slow cooker. Pour the low-sodium beef broth over the vegetables to create a flavorful cooking liquid.
- Slow Cooking: Cover the slow cooker with its lid and cook on low heat for 8-10 hours, or on high heat for 6-7 hours, until the meat is tender and easily shreds with a fork.
- Shredding the Meat: Remove the cooked roast from the slow cooker to a large platter or cutting board. Use two forks to shred or pull the beef apart into bite-size pieces. Serve with the cooked onions, potatoes, and carrots.
- Making the Optional Gravy: Transfer about 1 ½ cups of the cooking liquid from the slow cooker into a small saucepan set over medium-high heat. In a small bowl, mix the cornstarch with water to form a smooth slurry. Slowly whisk this slurry into the hot liquid in the saucepan. Bring the mixture to a boil, then reduce heat to a simmer and whisk continuously for 2-3 minutes until thickened. Season with salt and pepper to taste and pour the gravy over the beef and vegetables before serving.
Notes
- This recipe delivers tender, flavorful beef with perfectly cooked vegetables by slow cooking the roast low and slow.
- The initial searing step enhances the roast’s depth of flavor by caramelizing the exterior.
- The optional homemade gravy from the cooking liquid adds a rich, silky sauce that complements the savory meat and veggies perfectly.
- Great for meal prep or easy weeknight dinners when you want a hearty comfort meal with minimal active cooking.
- You can substitute chicken broth for beef broth if preferred.
- Adjust salt and pepper to taste when serving, especially if making the gravy.
Nutrition
- Serving Size: 1/8 of beef and vegetables
- Calories: 344
- Sugar: 5 g
- Sodium: 478 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 37 g
- Cholesterol: 100 mg
