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.

Naturally gluten-freeDairy-freeHigh-proteinNo added sugarFreezer-friendly

Contains: fish, soy. Based on the ingredients as written; check package labels, which can change.

  • Prep 25 min
  • Cook 8 hr
  • Total 8 hr 25 min
  • Yield 6 servings
  • Level Easy

Updated

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

Tender slow cooker pot roast on a platter with carrots and potatoes

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.

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.

Nutrition per serving (estimated)

690Calories
32 gCarbohydrates
5 gFiber
27 gNet carbs
54 gProtein
37 gFat

Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

High-proteinGluten-freeDairy-freeBudget-friendlyNo added sugar

Tips

  • To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
  • 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.

Storage and leftovers

Make ahead Freezer-friendly

Refrigerate the beef, vegetables and gravy up to 4 days, or freeze up to 3 months (the potatoes soften). Reheat covered in the gravy until hot through.

What to make with leftover ham, roast beef and steak: recipes for leftovers.

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.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Syrah or Cabernet Sauvignon. Wine pairing guide

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