Description
A classic, comforting slow cooker pot roast that yields incredibly tender, fall-apart beef and hearty vegetables simmered in a rich, savory gravy. The ultimate set-it-and-forget-it meal.
Ingredients
1 (3-4 pound) beef chuck roast
2 tablespoons olive oil
1 large yellow onion, chopped
4 cloves garlic, minced
2 pounds potatoes, quartered
4 large carrots, peeled and cut into 2-inch chunks
4 celery stalks, cut into 2-inch chunks
1/4 cup all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
4 cups beef broth
1/4 cup Worcestershire sauce
2 tablespoons tomato paste
2 sprigs fresh thyme
1 sprig fresh rosemary
2 bay leaves
For the Gravy:
3 tablespoons cornstarch
3 tablespoons cold water
Instructions
- Step 1: Pat the chuck roast dry with paper towels. In a small bowl, combine the flour, salt, and pepper. Dredge the entire roast in the flour mixture, shaking off any excess.
- Step 2: Heat the olive oil in a large skillet over medium-high heat. Carefully place the roast in the skillet and sear on all sides until a deep brown crust forms, about 4-5 minutes per side.
- Step 3: Transfer the seared roast to the bottom of a large slow cooker.
- Step 4: Add the chopped onion to the same skillet and cook until softened, about 5 minutes, scraping up any browned bits from the pan. Add the minced garlic and cook for another minute until fragrant.
- Step 5: Stir in the tomato paste, then pour in the beef broth and Worcestershire sauce. Bring the mixture to a simmer, then turn off the heat.
- Step 6: Arrange the chopped potatoes, carrots, and celery around the roast in the slow cooker. Pour the broth mixture from the skillet over everything. Add the fresh thyme, rosemary, and bay leaves.
- Step 7: Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours, until the roast is tender and easily shreds with a fork.
- Step 8: Remove the roast and vegetables to a serving platter. Discard the herb sprigs and bay leaves. Let the roast rest for 10-15 minutes before shredding or slicing.
- Step 9: To make the gravy, skim any excess fat from the liquid in the slow cooker. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the slow cooker liquid, whisking constantly.
- Step 10: Set the slow cooker to HIGH and cook, uncovered, for 15-20 minutes, or until the gravy has thickened. Serve the pot roast and vegetables with the gravy.
Notes
Searing the roast before slow cooking is an essential step for developing deep, rich flavor.
For the best results, use a chuck roast, as its marbling creates a tender, juicy result after slow cooking.
You can also thicken the gravy in a saucepan on the stove. Transfer the liquid, bring to a simmer, and whisk in the cornstarch slurry until thickened.
- Prep Time: 25 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American