Slow-Cooker Pot Roast Recipe

Introduction

Slow-cooker pot roast is a comforting classic that turns a tough cut of beef into tender, flavorful perfection. This hands-off recipe combines hearty vegetables and a savory sauce, making it an easy and satisfying meal for any day.

Ingredients

• 1 1/2 lb beef chuck roast
• 4 1/2 tsp kosher salt, divided
• Freshly ground black pepper
• 1 tbsp neutral oil
• 3/4 cup low-sodium beef broth
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 tbsp cornstarch
• 1 lb small potatoes
• 3 carrots
• 1 medium yellow onion
• 4 garlic cloves
• 1 rosemary sprig

Instructions

1. Step 1: Season the beef all over with 3 ½ teaspoons of kosher salt and a few grinds of black pepper. Heat the neutral oil in a large heavy skillet over medium-high heat. Cook the beef, undisturbed, until the bottom is browned, about 3 minutes. Turn and brown the other side, about 3 minutes more. Transfer the beef to a plate.
2. Step 2: In a slow cooker, whisk together the beef broth, tomato paste, Worcestershire sauce, and cornstarch until smooth. Add the potatoes, carrots, onion, garlic, and rosemary. Season with the remaining 1 teaspoon of kosher salt and a few grinds of black pepper.
3. Step 3: Nestle the browned beef into the vegetables. Cover and cook until the beef is fork-tender, about 5 hours on High or 8 hours on Low.
4. Step 4: Transfer the roast to a platter and slice thinly against the grain. Transfer the vegetables to a separate platter and arrange the beef slices on top. Skim any fat from the extra juices in the slow cooker and drizzle the juices over the meat and vegetables. Serve warm.

Tips & Variations

• For deeper flavor, sear the beef in batches to avoid overcrowding the pan.
• Add mushrooms or parsnips along with the other vegetables for added earthiness.
• Use fresh rosemary for the best aroma, but dried rosemary can be substituted (use about 1 teaspoon).
• If you prefer a thicker gravy, remove the beef and vegetables after cooking, then simmer the juices on the stove while stirring until reduced to desired consistency.

Storage

Store leftover pot roast and vegetables in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered pan over low heat or microwave until warmed through. You can also freeze leftovers for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for pot roast?

Yes, other tough cuts like brisket or round roast also work well for slow cooking, as they become tender and flavorful when cooked low and slow.

Is it necessary to brown the beef before slow cooking?

Browning adds extra flavor and color, but if you’re short on time, you can skip this step. The pot roast will still be tender but may have a milder taste.

Slow-Cooker Pot Roast Recipe

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★★★★★

4.4 from 94 reviews

• Author: Mariam
• Total Time: 5 hours 15 minutes (High) or 8 hours 15 minutes (Low)
• Yield: 4 servings 1x

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Description

This Slow-Cooker Pot Roast recipe delivers a tender, flavorful beef chuck roast with hearty vegetables, all cooked low and slow to perfection. The roast is first seared to lock in flavors, then slow-cooked with potatoes, carrots, onions, and a savory broth mixture, making it an effortless, comforting meal perfect for any day.

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Ingredients

Scale 1x2x3x

Beef Roast

• 1 1/2 lb beef chuck roast
• 4 1/2 tsp kosher salt, divided
• Freshly ground black pepper, to taste
• 1 tbsp neutral oil (such as canola or vegetable oil)

Slow Cooker Mixture & Vegetables

• 3/4 cup low-sodium beef broth
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 tbsp cornstarch
• 1 lb small potatoes
• 3 carrots
• 1 medium yellow onion
• 4 garlic cloves
• 1 rosemary sprig

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Instructions

1. Season and Sear the Beef: Generously season the beef chuck roast all over with 3 ½ teaspoons of kosher salt and a few grinds of freshly ground black pepper. Heat 1 tablespoon of neutral oil in a large, heavy skillet over medium-high heat. Once hot, place the roast in the skillet and sear without moving it for about 3 minutes, until the bottom develops a rich brown crust. Flip the roast carefully and sear the other side for an additional 3 minutes. Remove the roast and place it on a plate.
2. Prepare Slow Cooker Mixture: In a slow cooker bowl, whisk together 3/4 cup low-sodium beef broth, 2 tablespoons tomato paste, 2 tablespoons Worcestershire sauce, and 1 tablespoon cornstarch until smooth. This mixture will create a flavorful cooking liquid and a thickened sauce for the roast and vegetables.
3. Add Vegetables and Season: Add 1 pound of small potatoes, 3 peeled and cut carrots, 1 medium chopped yellow onion, 4 peeled garlic cloves, and 1 rosemary sprig to the slow cooker. Season the vegetables with the remaining 1 teaspoon kosher salt and additional freshly ground black pepper to taste. Stir lightly to distribute seasoning.
4. Cook the Pot Roast: Nestle the seared beef roast into the slow cooker amongst the vegetables and cooking liquid. Cover with the lid and cook on High for about 5 hours, or on Low for approximately 8 hours, until the roast is fork-tender and the vegetables are cooked through.
5. Finish and Serve: Carefully transfer the roast to a serving platter and slice thinly against the grain to ensure tenderness. Remove the vegetables from the slow cooker and arrange them on the platter around or beneath the sliced beef. Skim any excess fat from the cooking liquid left in the slow cooker, spoon the reduced sauce over the meat and vegetables, and serve warm for a comforting meal.

Notes

• For extra flavor, consider marinating the chuck roast in Worcestershire sauce and garlic overnight before cooking.
• You can substitute rosemary with thyme if preferred for a different herb aroma.
• If you want a thicker gravy, remove some cooking liquid, whisk in a slurry of cornstarch and water, then heat until thickened on the stovetop.
• Make sure to slice the roast against the grain to maximize tenderness.
• Use small, evenly sized potatoes and carrots to ensure they cook uniformly during the slow-cooking process.

• Prep Time: 15 minutes
• Cook Time: 5 hours (High) or 8 hours (Low)
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Keywords: slow cooker pot roast, beef pot roast, slow cooker recipe, easy pot roast, crockpot beef, comfort food, hearty dinner