Description
This Slow Cooker Pot Roast recipe delivers a tender and flavorful beef roast cooked low and slow with fresh herbs, garlic, onions, and hearty vegetables such as Yukon gold potatoes and carrots. The roast is first seared for a rich caramelized crust, then slow-cooked to perfection, resulting in melt-in-your-mouth meat and perfectly cooked vegetables, finished with a savory homemade gravy.
Ingredients
Scale
Meat and Seasonings
- 1 1/2 Tbsp olive oil, (divided)
- 1 (3 lb) chuck roast
- Salt and freshly ground black pepper
Vegetables
- 1 medium yellow onion, peeled, halved and cut into thick slices
- 5 garlic cloves, minced (1 1/2 Tbsp)
- 2.5 lbs small Yukon gold potatoes, left whole
- 5 medium carrots (about 1 lb), peeled and cut into 1-inch pieces
Liquids and Herbs
- 1 1/4 cups beef broth
- 2 tsp Worcestershire sauce
- 1 Tbsp minced fresh thyme
- 1 Tbsp minced fresh rosemary
Thickening and Garnish (optional)
- 2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth (for thickening gravy)
- 2 Tbsp chopped fresh parsley
Instructions
- Prepare and Season the Roast: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Dab the chuck roast dry with paper towels and season all over generously with salt and freshly ground black pepper.
- Sear the Roast: Sear the roast in the hot pot until browned on both sides, about 4 to 5 minutes per side. This step locks in the flavor. Once browned, transfer the roast to the slow cooker.
- Sauté Onions and Garlic: Add the remaining 1/2 tablespoon of olive oil to the pot. Add the sliced onions and sauté for 2 minutes until slightly tender, then add the minced garlic and sauté an additional 30 seconds until fragrant. Pour this onion and garlic mixture over the roast in the slow cooker.
- Deglaze the Pot: Return the pot to medium heat and pour in the beef broth, Worcestershire sauce, fresh thyme, and rosemary. Cook for about 15 seconds while scraping the browned bits from the bottom of the pot. These bits add deep flavor to the broth. Remove the pot from heat.
- Add Vegetables to Slow Cooker: Layer the whole Yukon gold potatoes and carrot pieces over the onion and garlic mixture in the slow cooker. Pour the beef broth mixture evenly over the vegetables and roast. Season the entire mixture with salt and fresh ground black pepper to taste.
- Slow Cook the Roast and Vegetables: Cover the slow cooker and set it to low heat. Cook until the roast is tender and the vegetables are cooked through, about 8 to 9 hours.
- Shred and Prepare Roast: Remove the roast and vegetables from the slow cooker. Shred the beef roast, discarding any fat, and optionally cut the potatoes into smaller pieces if desired.
- Make Gravy (optional): Pour the cooking 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 until smooth and then stir into the saucepan. Bring the mixture to a simmer while stirring constantly and let it thicken for 30 to 60 seconds.
- Serve: Plate the shredded roast and vegetables, spoon the gravy over the top, and sprinkle with chopped fresh parsley for garnish. Enjoy your comforting and flavorful slow cooker pot roast.
Notes
- For extra flavor, let the roast rest for 10 minutes before shredding.
- You can substitute red potatoes if Yukon gold is unavailable.
- Adjust salt based on the sodium level of your beef broth.
- The cornstarch slurry for the gravy should be added slowly to prevent lumps.
- To speed up cooking, use the high setting on the slow cooker, but be aware the texture may differ slightly.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
