Slow Cooker Pot Roast

A browned chuck roast slow-cooked with carrots, potatoes, onions, garlic and herbs in beef broth until fork-tender, with the juices made into gravy. Serves 6.

Tender slow cooker pot roast on a platter with carrots and potatoes
  • Prep 25 min
  • Cook 8 hr
  • Total 8 hr 25 min
  • Yield 6 servings

Jump to: Ingredients | Instructions | Tips | Questions | Print recipe

Pot roast is the ultimate comfort dinner, and the slow cooker does nearly all the work. Browning the chuck roast first builds deep flavor, and eight slow hours turn it so tender it falls apart with a fork.

The cooking juices become a rich gravy in the last few minutes.

Ingredients

  • 1 (3 to 4 pound) boneless beef chuck roast
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 large onion, cut in wedges
  • 4 cloves garlic, smashed
  • 1 pound carrots, cut in 2-inch pieces
  • 1 1/2 pounds small potatoes, halved
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 sprigs fresh thyme and 1 sprig rosemary
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water

Instructions

  1. Brown the roast. Season the roast with salt and pepper and brown it in the oil in a large skillet, 4 to 5 minutes per side.
  2. Load the cooker. Put the onion, garlic, carrots and potatoes in the slow cooker and set the roast on top. Whisk the broth, tomato paste and Worcestershire, pour over, and add the herbs.
  3. Cook. Cover and cook on low 8 to 9 hours or high 5 to 6 hours, until the beef is fork-tender.
  4. Make the gravy. Move the beef and vegetables to a platter. Pour the liquid into a saucepan, skim the fat, bring to a boil and stir in the cornstarch mixture until thickened.
  5. Serve. Break the roast into large pieces and serve with the vegetables and gravy.

Tips

  • Chuck roast is best; leaner cuts dry out.
  • Deglaze the browning skillet with a splash of broth and add it to the cooker for extra flavor.

Questions about this recipe

Can I put a frozen roast in the slow cooker?
No; thaw it first so it passes quickly through unsafe temperatures.
Can I make it in a Dutch oven?
Yes; braise covered at 325°F for 3 to 3 1/2 hours.

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