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Slow Cooker Pot Roast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 3 reviews
  • Author: Lora
  • Prep Time: 25 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 25 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Pot Roast is a comforting, tender, and flavorful meal perfect for any occasion. Featuring a seared beef chuck roast slow-cooked with aromatic herbs, garlic, root vegetables, and a rich broth mixture, this recipe yields fall-apart meat and succulent vegetables. The long, slow cooking method ensures maximum tenderness, and the optional homemade gravy adds an extra layer of deliciousness. Perfectly paired with crusty bread to soak up the savory juices, this pot roast is an easy, hearty, and satisfying dish.

Ingredients

Beef and Seasoning

  • 3 pounds boneless beef chuck roast
  • 8 small cloves garlic (for encrusting the beef)
  • 1½ teaspoons Kosher salt (plus more to taste)
  • 1 teaspoon ground black pepper
  • 2 teaspoons garlic powder
  • 3 teaspoons fresh thyme and rosemary, minced (or 2 teaspoons dried Italian seasoning)
  • Olive oil (for searing)

Vegetables

  • 1 medium yellow onion, chopped
  • 2 medium carrots, peeled and cut into large chunks
  • 2 stalks celery, chopped
  • 6 cloves garlic, smashed
  • 1 pound baby potatoes, whole or halved
  • 4 sprigs fresh rosemary and thyme

Cooking Liquid

  • 1½ cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon tomato paste
  • Kosher salt and ground black pepper (1 teaspoon salt and ½ teaspoon pepper)

For Gravy

  • 3 teaspoons cornstarch
  • 2 tablespoons room temperature water

Garnish

  • Chopped Italian parsley

Instructions

  1. Season the beef: Pat the chuck roast dry using paper towels. Make about 8 deep incisions with a paring knife and insert small garlic cloves into them. Rub the roast with olive oil, then season on both sides with Kosher salt (1½ teaspoons), ground black pepper (1 teaspoon), garlic powder (2 teaspoons), and minced thyme and rosemary (3 teaspoons). Set aside.
  2. Sear the beef: Heat several drizzles of olive oil in a large cast iron skillet over medium-high heat. Place the seasoned roast in the skillet and sear without moving for about 5-6 minutes until a golden brown crust forms. Flip and sear the other side for another 5-6 minutes. Remove the roast and set aside.
  3. Add vegetables to slow cooker: In a large 8-quart slow cooker, place half of the chopped onions, carrots, celery, smashed garlic cloves, and some baby potatoes to form a base. Arrange the seared roast on top of the vegetable layer, then add the remaining vegetables and potatoes around and on top of the meat. Tuck in fresh rosemary and thyme sprigs.
  4. Prepare and add cooking liquid: In a bowl, whisk together beef broth, Worcestershire sauce, balsamic vinegar, tomato paste, Kosher salt (1 teaspoon), and ground black pepper (½ teaspoon). Pour this mixture evenly into the slow cooker ensuring the liquid level comes a bit less than halfway up the roast.
  5. Slow cook the pot roast: Cover with the slow cooker lid and cook on LOW for 8 to 9 hours until the meat is tender and easily shreds. For extra tenderness, extend cooking time to about 10 hours.
  6. Shred and serve: Remove the roast to a cutting board and shred into medium-sized chunks using forks or tongs. Arrange the meat on a serving platter along with the cooked vegetables and potatoes. Spoon some cooking juices over the top and garnish with chopped Italian parsley. Serve warm with crusty bread for dipping into the gravy.
  7. Make the gravy (optional): Strain cooking liquid from the slow cooker into a saucepan, skimming off excess fat. Bring liquid to a gentle simmer. In a small bowl, mix cornstarch with water to create a slurry, then gradually whisk this into the simmering liquid until it thickens to desired consistency. Serve the gravy alongside the pot roast.

Notes

  • Inserting whole garlic cloves into the meat before searing infuses the roast with deep garlic flavor.
  • Searing the beef before slow cooking enhances flavor by creating a caramelized crust.
  • The cooking liquid should not fully submerge the roast; it will release juices during cooking.
  • Cook longer (up to 10 hours) for more tender meat.
  • The optional gravy thickened with cornstarch provides a rich sauce to serve with the roast.
  • Use fresh herbs if possible for brighter flavor, dried herbs can substitute.

Find it online: https://meallora.com/slow-cooker-pot-roast-recipe/