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Slow Cooker Pot Roast

This Slow Cooker Pot Roast is the definition of comfort food. Tender chuck roast is slow-cooked with carrots, potatoes, onions, garlic, and a rich, savory gravy until it's fall-apart tender.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

For the Pot Roast
  • 3 –4 lb boneless chuck roast
  • 2 tablespoons olive oil
  • 1½ teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon Worcestershire sauce
  • 4 cloves garlic minced
  • 1 large yellow onion cut into wedges
  • 4 large carrots peeled and cut into chunks
  • 1½ lbs baby Yukon Gold potatoes
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 2 teaspoons fresh thyme leaves
  • 2 sprigs fresh rosemary
  • 2 bay leaves
For the Gravy
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Method
 

Season the Roast
  1. Pat the chuck roast dry with paper towels. Season generously on all sides with salt, pepper, garlic powder, onion powder, and smoked paprika.
Sear the Beef
  1. Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3–4 minutes per side until a deep golden-brown crust forms.
Prepare the Vegetables
  1. Place the onions, carrots, potatoes, and garlic in the bottom of a large slow cooker.
Add the Roast
  1. Place the seared roast on top of the vegetables.
Prepare the Cooking Liquid
  1. Whisk together the beef broth, Worcestershire sauce, tomato paste, and thyme. Add the rosemary sprigs and bay leaves, then pour the mixture over the roast.
Slow Cook
  1. Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until the beef is fork-tender and easily pulls apart.
Remove the Roast
  1. Transfer the roast and vegetables to a serving platter and keep warm.
Make the Gravy
  1. Remove the bay leaves and rosemary stems. Whisk together the cornstarch and cold water, then stir the mixture into the cooking liquid. Cover and cook on HIGH for another 10–15 minutes, until the gravy thickens.
Serve
  1. Spoon the rich gravy over the pot roast and vegetables. Garnish with fresh parsley and serve warm.