Description
This Slow Cooker Pot Roast is a comforting, hearty meal with melt-in-your-mouth beef, tender vegetables, and a rich, savory broth. Perfect for busy days or cozy weekends, it’s a classic comfort food you’ll love.
Ingredients
Scale
- 3–4 lb beef chuck roast
- 4 medium carrots, cut into large chunks
- 1.5 lbs potatoes, cut into large chunks
- 1 large yellow onion, roughly chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper, to taste
- 1–2 tbsp cornstarch (optional, for thickening)
Instructions
- Season the chuck roast generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 2–3 minutes per side.
- Place the roast in the slow cooker. Add chopped carrots, potatoes, onion, and minced garlic around the roast.
- In a small bowl, whisk together beef broth, Worcestershire sauce, and tomato paste. Pour over the roast and vegetables.
- Sprinkle thyme and rosemary over the top.
- Cover and cook on low for 8–10 hours or on high for 4–5 hours, until the beef is fork-tender.
- (Optional) To thicken the gravy, whisk cornstarch with 2 tbsp of cold water and stir into the slow cooker during the last 30 minutes of cooking.
- Shred the roast with two forks and serve with the vegetables and gravy.
Notes
- Use sweet potatoes instead of regular potatoes for a twist.
- Add mushrooms for extra flavor.
- Swap the chuck roast for brisket or round roast if preferred.
- Add a splash of red wine to the broth for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 8–10 hours (low) or 4–5 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 450
- Sugar: 5g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 110mg