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Maria Canilssom

Slow Cooker Pot Roast

A hearty, comforting slow cooker pot roast made with tender beef, carrots, and potatoes simmered in rich gravy. Set it in the morning and come home to a perfectly cooked, melt-in-your-mouth dinner the whole family will love.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Comfort Food
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 lb beef chuck roast or similar well-marbled cut
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp dried thyme
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 1 lb carrots, peeled and cut into 2-inch pieces
  • 1.5 lb baby potatoes or peeled large potatoes cut into chunks
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 2 tbsp cornstarch (optional, for gravy)
  • 3 tbsp cold water (for cornstarch slurry)

Equipment

  • slow cooker
  • heavy skillet or Dutch oven
  • tongs
  • whisk
  • saucepan (for gravy)
  • serving platter

Method
 

  1. Pat the beef dry and season with salt, pepper, and thyme. In a heavy skillet over medium-high heat, add olive oil and sear the roast on all sides until browned, about 2–3 minutes per side.
  2. Place sliced onion and minced garlic in the base of a large slow cooker. Arrange carrots and potatoes around the edges, leaving space in the center for the roast.
  3. Place the seared roast on top of the vegetables. Mix beef broth and tomato paste together, then pour over the roast and vegetables. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the meat is fork-tender.
  4. Remove roast and vegetables to a platter, tent with foil to keep warm. Pour the cooking liquid into a saucepan, whisk in cornstarch slurry, and cook over medium heat until thickened to a gravy consistency. Season to taste.
  5. Slice or shred the roast and serve with carrots and potatoes. Spoon over the rich gravy and garnish with fresh parsley if desired.

Notes

Searing the roast first builds deeper flavor and richer gravy, but you can skip it for convenience. For thicker gravy, stir in a cornstarch slurry after cooking. Leftovers taste even better the next day, as flavors develop further.