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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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