Description

This Slow Cooker Pot Roast is a hearty, comforting dish that’s perfect for any day of the week. Tender beef chuck roast, flavorful vegetables, and a rich, savory sauce come together effortlessly thanks to the slow cooker. The recipe delivers a melt-in-your-mouth texture and bold flavors, making it a family-worthy comfort meal. Serve this delicious pot roast on its own or pair it with crusty bread for a satisfying feast!

Ingredients

Units Scale

For the Pot Roast

12 ounces (340 g) carrots, peeled and cut into 1 1/2″ pieces
1 pound (454 g) Yukon Gold potatoes, cut into 1 1/2″ pieces
5 sprigs thyme
3 pounds (1.4 kg) chuck roast, or chuck roll, excess fat trimmed
2 teaspoons (12 g) kosher salt, divided
1 teaspoon (2 g) black pepper
2 tablespoons (30 ml) olive oil

For the Aromatics

1 1/2 cups (200 g) yellow onions, cut into 1″ pieces
1 tablespoon (10 g) minced garlic
2 tablespoons (30 ml) balsamic vinegar
2 tablespoons (30 g) tomato paste

For the Sauce

3 tablespoons (45 g) unsalted butter
3 tablespoons (17 g) all-purpose flour
1 1/2 cups (480 ml) unsalted beef stock
1 tablespoon (15 ml) soy sauce

Garnish

1 teaspoon chopped parsley

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Instructions

Prepare Vegetables
In a 6-quart slow cooker, add the potatoes, carrots, and thyme sprigs. Create an even layer for the vegetables at the base for even cooking.
Season Beef
Pat the chuck roast dry using a paper towel to promote caramelization. Season all sides evenly with 1 ½ teaspoons of kosher salt and 1 teaspoon of black pepper.
Brown Surface
Heat a large skillet over medium-high heat. Add olive oil and, once hot, place the roast into the skillet. Sear for about 5 minutes per side until golden brown. Transfer the beef to the slow cooker while reserving the pan drippings for later.
Saute Aromatics
Reheat the skillet over medium heat. Add onions and saute until lightly golden and tender, around 2 minutes. Stir in minced garlic and cook for 30 seconds. Add balsamic vinegar and cook until reduced and coating the onions, about 1 minute. Stir in tomato paste and cook for another minute, then transfer the aromatic mixture into the slow cooker.
Make Pan Sauce
Heat the skillet over medium-high heat and melt the butter. Add flour and whisk to create a roux. Gradually pour in the beef stock while vigorously whisking to prevent lumps. Once the mixture is smooth and begins to thicken (about 2 minutes), stir in soy sauce and the remaining ½ teaspoon of salt. Taste and adjust seasoning as needed.
Slow Cook
Pour the prepared pan sauce into the slow cooker. Cover and cook on the High setting for 4 to 5 hours or the Low setting for 7 to 8 hours, ensuring the vegetables are fork-tender and the beef is easily sliced.
Slice Meat
Once cooked, locate the grain of the roast and slice the meat perpendicular to it for tenderness. If preferred, cut the slices into smaller pieces. Return the sliced beef to the slow cooker to soak up the flavorful juices.
To Serve
Serve the pot roast warm along with the vegetables and sauce. Garnish with freshly chopped parsley for a pop of color and added flavor.

Notes

Storing: Cool and store leftovers in an airtight container for up to 5 days in the refrigerator.
Reheating: Microwave individual portions on high in 15 to 30-second intervals until heated through.
Make it Gluten-Free: Replace all-purpose flour with cassava flour or use a cornstarch slurry as a thickening agent. Add the slurry to the slow cooker during the last 30 minutes of cooking.
Optional Pairing: Serve alongside mashed potatoes or freshly baked bread for an even heartier meal.

Nutrition

Serving Size: 1/6 of the dish
Calories: 450
Sugar: 5g
Sodium: 750mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 35g
Cholesterol: 125mg