Description

This classic Slow Cooker Pot Roast recipe features a tender and flavorful chuck roast cooked low and slow with aromatic herbs, garlic, onions, potatoes, and carrots. The dish is seared first for a rich crust, then slow-cooked to perfection, resulting in melt-in-your-mouth meat and perfectly cooked vegetables. The savory juices can be optionally thickened into a delicious gravy, making it a comforting and satisfying meal ideal for family dinners.

Ingredients

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Meat and Seasoning

1 1/2 Tbsp olive oil, divided
1 (3 lb) chuck roast
Salt and freshly ground black pepper, to taste

Vegetables

1 medium yellow onion, peeled, halved and cut into thick slices
5 garlic cloves, minced (1 1/2 Tbsp)
2.5 lbs small yukon gold potatoes, left whole
5 medium carrots (about 1 lb), peeled and cut into 1-inch pieces

Liquids and Herbs

1 1/4 cups beef broth
2 tsp Worcestershire sauce
1 Tbsp minced fresh thyme
1 Tbsp minced fresh rosemary

For Thickening Gravy (Optional)

2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth

Garnish

2 Tbsp chopped fresh parsley

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Instructions

Sear the Roast: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Pat the chuck roast dry with paper towels and season all over generously with salt and freshly ground black pepper. Sear the roast in the pot until browned on both sides, about 4 to 5 minutes per side. Transfer the browned roast to the slow cooker.
Sauté Onion and Garlic: Add the remaining 1/2 Tbsp olive oil to the pot. Add the thickly sliced onion halves and sauté for about 2 minutes until slightly softened. Add the minced garlic and sauté for an additional 30 seconds until fragrant. Pour this onion and garlic mixture over the roast in the slow cooker.
Deglaze the Pot: Return the pot to the heat and pour in the 1 1/4 cups of beef broth along with 2 tsp Worcestershire sauce, 1 Tbsp minced fresh thyme, and 1 Tbsp minced fresh rosemary. Cook for about 15 seconds, scraping the bottom of the pot to loosen any browned bits for added flavor. Then remove the pot from heat.
Arrange Vegetables and Add Seasoning: Layer the whole Yukon gold potatoes and carrot pieces over the onion mixture in the slow cooker. Pour the beef broth mixture evenly over the top. Season the layers with salt and pepper to taste.
Slow Cook: Cover the slow cooker with its lid and cook on the low heat setting for 8 to 9 hours, or until the roast and vegetables are tender and easily pierced with a fork.
Prepare the Roast and Vegetables for Serving: Remove the roast and vegetables from the slow cooker. Shred the roast, discarding any excess fat, and if desired, cut the potatoes into smaller pieces for easier serving.
Optional: Make the Gravy: Pour the cooking liquid from the slow cooker through a fine mesh strainer into a small saucepan. Heat over medium-high heat. Whisk together 2 1/2 Tbsp cornstarch with 3 Tbsp beef broth, then slowly pour this mixture into the saucepan. Stir constantly as the sauce comes to a simmer and cook for 30 to 60 seconds until thickened to a gravy consistency.
Serve: Plate the shredded roast and vegetables. Pour the thickened gravy over the top and sprinkle with 2 Tbsp chopped fresh parsley for a fresh finish.

Notes

Use thicker carrots as they hold their shape better and won’t get too soft during slow cooking.
When making the gravy, measure the cooking liquid first to ensure there are about 2 cups. If there is less, add a little more beef broth to reach this amount for proper thickening.
Skim any excess fat from the cooking liquid before making gravy to keep it lighter and clearer.
You can adjust thickness of the gravy by adding more or less cornstarch-broth mixture as needed.

Nutrition

Serving Size: 1 serving (approx. 1/6th of recipe)
Calories: 480
Sugar: 5g
Sodium: 380mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0.2g
Carbohydrates: 30g
Fiber: 4g
Protein: 38g
Cholesterol: 120mg