Description
This Slow Cooker Pot Roast recipe is a classic comfort food dish that is easy to make and perfect for a hearty family dinner. Tender chuck roast is seasoned and slow-cooked with vegetables until it’s melt-in-your-mouth delicious. Serve with the optional gravy for an extra touch of flavor!
Ingredients
Scale
Chuck Roast:
- 3 pounds chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
Vegetables:
- 1 onion, cut into wedges
- 4 cloves garlic, smashed
- 4 carrots, cut into large chunks
- 3 celery stalks, cut into large pieces
- 1 pound baby potatoes
Other:
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
Instructions
- Season the Chuck Roast: Season the chuck roast on all sides with salt, pepper, garlic powder, onion powder, and thyme.
- Sear the Roast: Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3 to 4 minutes per side until browned.
- Prepare Slow Cooker: Place onion, garlic, carrots, celery, and potatoes in the slow cooker. Set the seared roast on top.
- Mix Broth Mixture: Whisk together beef broth, Worcestershire sauce, and tomato paste. Pour over roast and vegetables.
- Cook: Cover and cook on low for 8 to 9 hours, or on high for 4 to 5 hours, until meat is fork-tender.
- Make Gravy: (Optional) Transfer 1 cup of cooking liquid to a saucepan, stir in cornstarch slurry, and simmer to thicken.
- Serve: Serve pot roast with vegetables and optional gravy.
Notes
- For extra flavor, add a splash of red wine to the broth mixture.
- Chuck roast works best, but brisket or bottom round can be used as alternatives.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 5g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 105mg
