Slow Cooker Pot Roast
Ingredients
- 1 ½ tbspolive oil
divided
- 1chuck roast
- Salt and freshly ground black pepper
- 1 mediumyellow onion
- 5garlic cloves
), minced (1 1/2 Tbsp
- 1 ¼ cbeef broth
- 2 tspWorcestershire sauce
- 1 tbspfresh thyme
- 1 tbspfresh rosemary
- 2 ½ lbsmall yukon gold potatoes
left whole
- 5 mediumcarrots
peeled and cut into 1-inch pieces*
- 2 ½ tbspcornstarch mixed with 3 Tbsp beef broth
- 2 tbspfresh parsley
Directions
- 1
Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab roast dry with paper towels, season all over with salt and pepper.
- 2
Sear roast in pot until browned on both sides, about 4 - 5 minutes per side. Transfer roast to slow cooker.
- 3
Add remaining 1/2 Tbsp olive oil to pot. Add onion and saute 2 minutes, add garlic and saute 30 seconds longer. Pour onion mixture over roast in slow cooker.
- 4
Return pot to heat, pour in beef broth, Worcestershire, thyme and rosemary and cook about 15 seconds, just long enough to scrape up browned bits from the bottom of the pot. Remove from heat.
- 5
Layer potatoes and carrots over onion layer in slow cooker, pour beef broth evenly over top then season with salt and pepper.
- 6
Cover slow cooker and cook on low heat until roast and vegetables are tender, about 8 - 9 hours.
- 7
Remove roast and vegetables, shred roast (discard fat) and cut potatoes if desired.
- 8
If you'd like to thicken the broth and make a gravy, pour broth from slow cooker through a fine mesh strainer into a small saucepan**. Heat over medium-high heat. Whisk cornstarch with 3 Tbsp beef broth then pour into saucepan. Bring to a simmer, stirring constantly, let simmer 30 - 60 seconds.
- 9
Plate roast and vegetables, pour gravy over the top and sprinkle with parsley.
Slow Cooker Pot Roast
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About this Recipe
Craving that deeply satisfying, comforting meal that practically cooks itself? This Slow Cooker Pot Roast delivers classic, homestyle flavor that will make you feel right at home, all with minimal effort.
Why This Recipe Works
This recipe shines because it transforms simple, real ingredients into a super hearty, deliciously flavorful feast. The slow cooker does all the heavy lifting, tenderizing a chuck roast with aromatic vegetables like yellow onion, garlic, and fresh herbs, ensuring every bite is rich and savory. It's truly a meal in one, perfect for busy days when you want to come home to dinner already cooked and ready.
What to Expect
Prepare for an incredibly tender, fall-apart chuck roast bathed in a savory, rich gravy that's packed with the essence of beef broth, Worcestershire sauce, and fragrant rosemary and thyme. Alongside the succulent beef, you'll enjoy perfectly cooked Yukon Gold potatoes and sweet carrots, absorbing all the wonderful flavors. This dish promises a deeply satisfying, stick-to-your-ribs experience that is sure to please even the pickiest eaters.
Customization & Variations
While this recipe is a classic, you can always adjust it to your preference. Feel free to play with the quantities of fresh thyme and rosemary to suit your taste. If you don't have Yukon Gold potatoes, other small, waxy potato varieties can be used. Remember, the cornstarch and beef broth mixture at the end is optional if you prefer a thinner gravy.
Serving & Context
This Slow Cooker Pot Roast is the ultimate main course, perfect for a cozy family dinner or a hearty meal to fuel you through a long week. It's a complete meal on its own, offering robust flavors and satisfying textures that need little accompaniment.