Description

This Slow Cooker Pot Roast is the ultimate comfort food—a tender, flavorful chuck roast cooked low and slow with carrots, potatoes, and aromatic herbs. The set-it-and-forget-it method makes it a perfect fuss-free dinner for busy nights or cozy weekends. With melt-in-your-mouth beef and a savory, rich gravy, this classic recipe is always a family favorite.

Ingredients

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For the Pot Roast

3–4 lbs beef chuck roast
1 tablespoon olive oil
Salt and pepper, to taste
1 large onion, sliced
4 cloves garlic, smashed
4 large carrots, peeled and cut into 2-inch pieces
1 1/2 lbs baby potatoes, halved if large
2 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dried thyme
1 teaspoon dried rosemary
2 bay leaves

For the Gravy (optional)

2 tablespoons all-purpose flour or cornstarch
1/4 cup cold water

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Instructions

Prep the Beef: Pat the chuck roast dry with paper towels. Season all sides generously with salt and pepper.
Brown the Roast: Heat olive oil in a large skillet over medium-high heat. Sear the roast for about 3–4 minutes per side, until browned. This adds flavor, but you can skip this step if short on time.
Add Vegetables: Place the sliced onions, garlic, carrots, and potatoes in the bottom of the slow cooker to create a bed for the roast.
Add the Roast and Liquids: Place the browned roast on top of the vegetables. In a bowl, whisk together beef broth, tomato paste, and Worcestershire sauce, then pour over the roast. Sprinkle with thyme, rosemary, and add bay leaves.
Slow Cook: Cover and cook on low for 8–10 hours, or until the beef is fork-tender and the vegetables are cooked through. Alternatively, cook on high for 5–6 hours (low and slow is best for tenderness).
Make the Gravy (Optional): Remove the roast and vegetables to a platter. Strain 2 cups of liquid from the slow cooker into a saucepan. Whisk flour or cornstarch with cold water, then stir into the liquid. Simmer over medium heat until thickened, about 3–5 minutes.
Serve: Slice or shred the roast. Serve with vegetables and a generous ladle of gravy.

Notes

For bolder flavor, add a splash of red wine with the broth.
If you prefer a thicker gravy, increase the flour or cornstarch.
Leftovers taste even better the next day—store in an airtight container for up to 4 days.
You can add other root vegetables like parsnips or turnips for variety.
For a gluten-free version, use cornstarch instead of flour for the gravy.

Nutrition

Serving Size: 1/6 of recipe
Calories: 425
Sugar: 6g
Sodium: 690mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 43g
Cholesterol: 110mg