Description
This Slow Cooker Pot Roast is a comforting, hearty dish featuring tender chuck roast slow-cooked with fresh herbs, garlic, onions, carrots, and Yukon gold potatoes. Seared to perfection and simmered for hours, this classic homestyle meal delivers rich flavors and melt-in-your-mouth textures, perfect for a satisfying family dinner or meal prep.
Ingredients
Scale
Meat and Seasoning
- 1 1/2 Tbsp olive oil, (divided)
- 1 (3 lb) chuck roast
- Salt and freshly ground black pepper, to taste
Vegetables and Aromatics
- 1 medium yellow onion, peeled, halved and cut into thick slices
- 5 garlic cloves, minced (1 1/2 Tbsp)
- 2 1/2 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
Thickening and Garnish
- 2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth (optional, for thickening gravy)
- 2 Tbsp chopped fresh parsley
Instructions
- Sear the Roast: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab the chuck roast dry with paper towels, then season all over 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. Once browned, transfer the roast to the slow cooker.
- Sauté Aromatics: Add the remaining 1/2 Tbsp olive oil to the pot. Add the sliced onion and sauté for approximately 2 minutes until slightly softened. Then 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 medium heat and pour in the beef broth, Worcestershire sauce, minced thyme, and rosemary. Cook for about 15 seconds, scraping the bottom of the pot to lift up any browned bits for extra flavor. Remove from heat once deglazed.
- Add Vegetables and Broth: Layer the whole Yukon gold potatoes and cut carrots over the onion and garlic layer in the slow cooker. Pour the deglazed beef broth mixture evenly over the potatoes and carrots. Season the entire slow cooker contents with salt and pepper to taste.
- Slow Cook the Pot Roast: Cover the slow cooker with the lid and cook on low heat for 8 to 9 hours, or until the roast and vegetables are tender and fully cooked.
- Prepare the Meat and Vegetables: Once cooked, remove the roast and vegetables from the slow cooker. Shred the roast using forks, discarding any excess fat. You may also cut the potatoes if desired.
- Make the Gravy (Optional): If you want gravy, pour the broth from the slow cooker through a fine mesh strainer into a small saucepan. Heat over medium-high heat. Whisk the cornstarch with 3 Tbsp beef broth to create a slurry, then pour this mixture into the saucepan. Bring to a gentle simmer while stirring constantly and let simmer for 30 to 60 seconds until thickened.
- Serve: Plate the shredded roast and vegetables. Pour the thickened gravy over the top and sprinkle with fresh chopped parsley for garnish. Enjoy your hearty slow cooker pot roast!
Notes
- Slow Cooker Pot Roast is the ultimate comfort food, perfect for a hearty, satisfying meal that’s great for feeding a crowd or meal prepping.
- This recipe uses basic, real ingredients for a classic homestyle flavor that’s rich and flavorful.
- Seared meat before slow cooking adds a deep, robust flavor due to caramelization.
- Using fresh herbs like thyme and rosemary enhances the aroma and taste of the roast.
- If desired, you can thicken the cooking liquid to make a delicious gravy using cornstarch slurry.
- Leftovers can be refrigerated and make great next-day meals or sandwiches.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 3 g
- Sodium: 453 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 45 g
- Cholesterol: 156 mg
