Description

This Slow Cooker Pot Roast recipe delivers a tender, flavorful beef roast cooked low and slow with aromatic herbs, savory beef broth, and a medley of vegetables including Yukon gold potatoes and carrots. The roast is seared before slow cooking to lock in juices, resulting in melt-in-your-mouth meat and a rich, homemade gravy perfect for a comforting family meal.

Ingredients

Scale

Meat and Seasonings

1 1/2 Tbsp olive oil, (divided)
1 (3 lb) chuck roast
Salt and freshly ground black pepper, to taste

Vegetables

1 medium yellow onion, peeled, halved and cut into thick slices
5 garlic cloves, minced (about 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 Flavorings

1 1/4 cups beef broth
2 tsp Worcestershire sauce
1 Tbsp minced fresh thyme
1 Tbsp minced fresh rosemary

For Gravy (Optional)

2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth

Garnish

2 Tbsp chopped fresh parsley

Instructions

Prepare and Season the Roast: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Pat the chuck roast dry with paper towels and season all sides generously with salt and freshly ground black pepper.
Sear the Roast: Place the roast in the hot pot and sear until a deep brown crust forms, about 4 to 5 minutes per side. Once browned, transfer the roast to your slow cooker.
Sauté Onions and Garlic: Add the remaining 1/2 Tbsp olive oil to the pot. Add the sliced onion and sauté for 2 minutes until slightly softened. Add minced garlic and sauté for an additional 30 seconds. Pour this aromatic 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, using a spoon to scrape up the browned bits from the bottom of the pot. This will add intense flavor. Remove from heat and pour the mixture into the slow cooker over the roast.
Add Vegetables: Layer the whole Yukon gold potatoes and carrot pieces over the onion and roast in the slow cooker. Pour any remaining beef broth mixture evenly over the vegetables and season with salt and pepper to taste.
Slow Cook: Cover the slow cooker and cook on low heat for 8 to 9 hours, or until the roast is tender and the vegetables are cooked through.
Prepare the Roast and Vegetables: Remove the roast and vegetables from the slow cooker. Discard any excess fat from the roast and shred the meat. You can cut the potatoes if desired.
Make the Gravy (Optional): Pour the cooking liquid through a fine mesh strainer into a small saucepan. Heat over medium-high heat. Whisk the cornstarch with 3 Tbsp beef broth until smooth, then stir this slurry into the saucepan. Bring to a simmer while stirring constantly and cook for 30 to 60 seconds until thickened.
Serve: Plate the shredded pot roast and vegetables, drizzle with the homemade gravy, and garnish with chopped fresh parsley for a fresh pop of color and flavor.

Notes

For best results, make sure to sear the roast well to develop flavor and lock in juices before slow cooking.
You can substitute fresh herbs with 1 tsp dried thyme and 1 tsp dried rosemary if fresh is unavailable.
Potatoes can be halved if smaller pieces are preferred or to reduce cook time slightly.
The gravy step is optional but highly recommended for a richer dish; if skipping, just serve the broth along with the roast.
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 8 hours 30 minutes
Category: Main Dish
Method: Slow Cooking
Cuisine: American

Keywords: slow cooker pot roast, beef pot roast, easy pot roast recipe, slow cooker recipes, comfort food, chuck roast recipes