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

Cook Time 8

Total Time 8 20

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

Step 1

Pat the chuck roast dry with paper towels. Season generously on all sides with salt, pepper, garlic powder, onion powder, and smoked paprika.

Step 2

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.

Step 3

Place the onions, carrots, potatoes, and garlic in the bottom of a large slow cooker.

Step 4

Place the seared roast on top of the vegetables.

Step 5

Whisk together the beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, and bay leaves. Pour over the roast.

Step 6

Cover and cook:

LOW: 8–9 hours

HIGH: 5–6 hours

The beef should be fork-tender and easily shred apart.

Step 7

Transfer the roast and vegetables to a serving platter and keep warm.

Step 8

Remove the bay leaves and rosemary stems. Whisk together the cornstarch and cold water, then stir it into the cooking liquid. Cover and cook on HIGH for another 10–15 minutes until the gravy thickens.

Step 9

Spoon the rich gravy over the pot roast and vegetables. Garnish with fresh parsley and serve immediately.