Description
A classic Slow Cooker Pot Roast recipe featuring a tender and flavorful chuck roast seared to perfection and slow-cooked with aromatic herbs, garlic, onions, potatoes, and carrots. The final dish is served with a rich, homemade gravy and fresh parsley, perfect for a comforting family meal.
Ingredients
Scale
Meat and Oil
- 1 1/2 Tbsp olive oil, divided
- 1 (3 lb) chuck roast
Seasonings and Aromatics
- Salt and freshly ground black pepper
- 1 medium yellow onion, peeled, halved and cut into thick slices
- 5 garlic cloves, minced (1 1/2 Tbsp)
- 2 tsp Worcestershire sauce
- 1 Tbsp minced fresh thyme
- 1 Tbsp minced fresh rosemary
- 2 Tbsp chopped fresh parsley
Liquids
- 1 1/4 cups beef broth
Vegetables
- 2.5 lbs small yukon gold potatoes, left whole
- 5 medium carrots (about 1 lb), peeled and cut into 1-inch pieces
Optional for Gravy Thickening
- 2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth
Instructions
- Sear the Roast: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Pat the chuck roast dry with paper towels, then season all over with salt and freshly ground black pepper. Place the roast in the hot pot and sear until browned on both sides, about 4 – 5 minutes per side. Once browned, transfer the roast to the slow cooker.
- Sauté Onions and Garlic: Add the remaining 1/2 Tbsp olive oil to the same pot. Add the sliced onions and sauté for 2 minutes until slightly softened. Add the minced garlic and continue to sauté for an additional 30 seconds. Pour this onion and garlic mixture over the roast in the slow cooker.
- Deglaze the Pot: Return the pot to heat and pour in the beef broth, Worcestershire sauce, minced thyme, and rosemary. Cook for about 15 seconds, scraping up any browned bits from the bottom of the pot. Remove the pot from heat.
- Add Vegetables and Broth: Layer the whole Yukon gold potatoes and carrot pieces over the onion layer in the slow cooker. Pour the beef broth mixture evenly over the top, then season everything with salt and freshly ground black pepper.
- Slow Cook: Cover the slow cooker and cook on low heat for 8 to 9 hours, until the roast and vegetables are tender and cooked through.
- Prepare Roast and Vegetables: Remove the roast and vegetables from the slow cooker. Shred the roast, discarding any excess fat, and cut the potatoes if desired.
- Make Gravy (Optional): Strain the cooking liquid from the slow cooker through a fine mesh sieve into a small saucepan over medium-high heat. Whisk together cornstarch and 3 Tbsp beef broth until smooth, then stir into the saucepan. Bring to a simmer, stirring constantly, and cook for 30 to 60 seconds until the gravy thickens.
- Serve: Plate the shredded roast and vegetables. Pour the prepared gravy over the top and sprinkle with chopped fresh parsley. Enjoy your hearty slow cooker pot roast!
Notes
- Use thicker carrots as they hold up better and won’t get overly soft during the long cooking time.
- For the gravy, measure the strained cooking liquid to ensure you have about 2 cups. If needed, add extra beef broth to reach this amount. Skim any excess fat from the top for a cleaner gravy.
- If not measuring, you can adjust the gravy thickness by adding more broth if too thick or more cornstarch mixture if too thin.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 450
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg
