Description

Perfect Slow Cooker Pot Roast is a classic comfort food made with tender chuck roast, hearty potatoes, carrots, and fresh herbs. By browning the beef first and slow cooking it low and slow, this recipe creates fork-tender meat and a rich, flavorful gravy that tastes restaurant-quality.

Ingredients

Scale

1½ tablespoons olive oil, divided
1 (3 lb) chuck roast
Salt and freshly ground black pepper
1 medium yellow onion, sliced
5 garlic cloves, minced
1¼ cups beef broth
2 teaspoons Worcestershire sauce
1 tablespoon fresh thyme, minced
1 tablespoon fresh rosemary, minced
2.5 lbs Yukon Gold potatoes, left whole
5 medium carrots, cut into 1-inch pieces
2 tablespoons fresh parsley, chopped
2½ tablespoons cornstarch mixed with 3 tablespoons beef broth (optional gravy)

Instructions

Heat 1 tablespoon olive oil in a skillet over medium-high heat.
Season chuck roast generously with salt and pepper and sear on both sides until browned.
Transfer browned roast to slow cooker.
Add remaining olive oil to skillet and sauté onion until softened.
Add garlic and cook briefly until fragrant.
Transfer onion mixture to slow cooker over the roast.
Deglaze skillet with beef broth, Worcestershire sauce, thyme, and rosemary.
Pour liquid into slow cooker.
Layer potatoes and carrots over the roast.
Cover and cook on low for 8–9 hours or on high for 6–7 hours.
Remove roast and vegetables and shred meat if desired.
Optional: Thicken cooking liquid with cornstarch slurry to make gravy.

Notes

Browning the roast before slow cooking adds deep flavor. Use Yukon Gold or red potatoes to prevent mushy texture. Cooking low and slow creates the most tender results.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 450
Sugar: 4g
Sodium: 680mg
Fat: 19g
Saturated Fat: 8g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 29g
Cholesterol: 95mg

Keywords: slow cooker pot roast, crockpot pot roast, chuck roast recipe