Description
This Slow Cooker Pot Roast Recipe is a comforting dish that delivers maximum flavor with minimal effort. Enjoy tender, fall-apart beef with hearty vegetables and a rich gravy, all made effortlessly in your slow cooker.
Ingredients
- Chuck Roast
- Salt
- Black Pepper
- Garlic Powder
- Onion Powder
- Vegetable Oil
- Carrots (whole baby or large cut into 1-inch chunks)
- Yukon Gold or Red Potatoes (cut into quarters or thick wedges)
- Large Yellow or Sweet Onion (roughly chopped)
- Celery (2 to 3 stalks cut into 1-inch pieces)
- Low-Sodium Beef Broth
- Worcestershire Sauce
- Tomato Paste
- Dried Herbs (Bay Leaf, Dried Thyme, Dried Rosemary)
Instructions
- Step 1: Prepare and Sear the Beef – Pat the chuck roast dry with paper towels and season all sides with salt, black pepper, garlic powder, and onion powder. Heat oil in a skillet and sear the beef for 3-4 minutes per side until browned. Remove from skillet.
- Step 2: Prepare the Vegetables – Peel and chop carrots, potatoes, onions, and celery into 1 to 1.5-inch pieces.
- Step 3: Layer the Slow Cooker – Place half of the chopped vegetables in the bottom of the slow cooker. Add the seared chuck roast on top, then arrange the remaining vegetables around and over the beef.
- Step 4: Add Liquids and Seasonings – Whisk together beef broth, Worcestershire sauce, and tomato paste in a bowl. Pour over the beef and vegetables, then tuck in the dried herbs.
- Step 5: Cook Low and Slow – Cover the slow cooker and cook on LOW for 7-9 hours or HIGH for 4-5 hours until the beef is fork-tender.
- Step 6: Rest and Thicken (Optional Gravy) – Remove the beef, let it rest for 10-15 minutes. For gravy, skim fat from the liquid, whisk cornstarch with water, and stir into the liquid on HIGH until thickened.
- Step 7: Serve and Enjoy! – Shred the beef and serve with vegetables and gravy.
- Prep Time: 15 mins
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: Don't skip the sear for better flavor. Cut vegetables large to prevent mushiness. Adjust seasoning at the end for best results.