Slow Cooker Pot Roast
A hearty and comforting pot roast with tender beef and flavorful vegetables, perfect for family dinners.
Equipment
- Slow Cooker Use a 6-quart or larger slow cooker for this recipe.
Ingredients
Main Ingredients
- 1.5 tablespoons olive oil divided
- 3 pounds beef chuck roast
- 1 medium yellow onion halved and sliced
- 5 cloves garlic minced
- 1.25 cups beef broth
- 2 teaspoons Worcestershire sauce
- 1 tablespoon fresh thyme minced
- 1 tablespoon fresh rosemary minced
- 2.5 pounds Yukon Gold potatoes
- 5 medium carrots peeled and cut into 1-inch pieces
- 2.5 tablespoons cornstarch mixed with 3 tablespoons beef broth (optional, for thickening gravy)
- 2 tablespoons fresh parsley chopped
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Pat the roast dry with paper towels and season with salt and pepper.
- Sear the roast in the pot until browned on both sides, about 4-5 minutes per side. Transfer the roast to the slow cooker.
- Add the remaining 1/2 tablespoon of olive oil to the pot. Sauté the onion for 2 minutes, then add the garlic and sauté for an additional 30 seconds.
- Pour the onion mixture over the roast in the slow cooker.
- Return the pot to heat, pour in the beef broth, Worcestershire sauce, thyme, and rosemary. Cook for about 15 seconds to scrape up the browned bits from the bottom of the pot. Remove from heat.
- Layer the potatoes and carrots over the onion layer in the slow cooker. Pour the beef broth evenly over the top and season with salt and pepper.
- Cover the slow cooker and cook on low heat until the roast and vegetables are tender, about 8-9 hours.
- Remove the roast and vegetables. Shred the roast (discard fat) and cut the potatoes if desired.
- If you want to thicken the broth into gravy, pour the broth from the slow cooker through a fine mesh strainer into a small saucepan. Heat over medium-high heat. Whisk the cornstarch with 3 tablespoons of beef broth, then pour into the saucepan. Bring to a simmer, stirring constantly, and let it simmer for 30-60 seconds.
- Plate the roast and vegetables, pour the gravy over the top, and sprinkle with parsley.
Notes
For a richer flavor, you can sear the roast in a hot skillet before transferring it to the slow cooker. No alcoholic drinks allowed, please substitute with a non-alcoholic option.