Slow Cooker Pot Roast
This slow cooker pot roast recipe turns a tough, inexpensive chuck roast into fork-tender beef with potatoes, carrots, and a glossy beef gravy — just 20 minutes of prep and one pot does the rest.
Equipment
- Slow cooker - 6-quart or larger, oval preferred to fit the roast
- Cast iron skillet - for a hard sear on all sides
- Chef's knife - for cutting vegetables into even pieces
- Cutting board - large enough to hold the roast
- Kitchen tongs - to turn and lift the seared beef safely
- Ladle - for spooning gravy over the plated meat
- Measuring cups and spoons - for broth and seasonings
- Small bowl - to whisk the cornstarch slurry
Ingredients
- 3.5 lb boneless beef chuck roast - 1.6 kg, well marbled
- 2 tablespoons olive oil - 30 ml, for searing
- 2 teaspoons kosher salt - 12 g
- 1 teaspoon black pepper - 2 g, freshly ground
- 1 yellow onion - large, cut into thick wedges
- 4 cloves garlic - minced
- 2 tablespoons tomato paste - 33 g
- 3 tablespoons Worcestershire sauce - 45 ml
- 2 cups beef broth - 480 ml, low sodium
- 2 teaspoons dried thyme - 2 g, or 4 sprigs fresh
- 1 teaspoon dried rosemary - 1 g, or 2 sprigs fresh
- 2 bay leaves - whole
- 1.5 lb baby Yukon gold potatoes - 680 g, halved if large
- 1 lb carrots - 450 g, peeled and cut into 2-inch (5 cm) chunks
- 2 stalks celery - cut into 2-inch (5 cm) pieces
- 3 tablespoons cornstarch - 24 g, for the gravy
- 3 tablespoons cold water - 45 ml, to make the slurry
Instructions
- Pat the chuck roast completely dry, season all sides generously with kosher salt and black pepper, and sear in olive oil over medium-high heat for 4 to 5 minutes per side until a deep brown crust forms. Transfer to the slow cooker.
- Lower the skillet heat to medium and cook the onion wedges for 2 to 3 minutes, then add the garlic and tomato paste and stir for 1 minute. Pour in the beef broth and Worcestershire sauce, scrape up the fond, simmer 1 minute, and pour over the roast.
- Tuck the bay leaves into the liquid and sprinkle in the thyme and rosemary. Arrange the carrots and celery around the sides of the roast and place the halved potatoes on top of the meat.
- Cover and cook on low for 8 hours without lifting the lid, until the roast pulls apart easily with a fork and reads 200 to 205°F (93 to 96°C) internally. Add 30 to 60 more minutes if it still feels springy.
- Transfer the roast and vegetables to a platter and tent with foil. Discard the bay leaves, skim the fat if desired, then whisk the cornstarch and cold water into a slurry, simmer about 2 cups of the hot liquid with the slurry for 2 to 3 minutes until thickened.
- Slice the roast against the grain into thick pieces or pull it into large chunks with two forks, arrange with the vegetables on plates, and spoon the warm gravy generously over the top. Serve immediately.
Notes
- Choose chuck, not a lean cut. Chuck roast beats round or sirloin every time here, because its marbling and connective tissue melt into the sauce and keep the meat moist.
- Never skip the sear. Skipping it leaves the beef pale, gray, and one-dimensional in flavor — the browned crust adds a roasted depth the slow cooker cannot produce.
- Dry the meat first. Moisture on the surface steams instead of browns, so paper towels are not optional before seasoning.
- Cut vegetables large. Chunky carrots and halved potatoes survive the long cook, while small pieces disintegrate.
- Layer potatoes on top. Keeping them above the meat lets them steam and hold their shape rather than sitting in liquid all day.
- Use low, not high. Low and slow gives the collagen time to break down; high heat can leave chuck tough even after hours.
- Season the gravy last. Broth reduces and concentrates, so taste before adding extra salt at the end.
- Rest before slicing. A short rest under foil lets the juices redistribute so they do not run out onto the cutting board.
- Storage: Refrigerate the beef, vegetables, and gravy together in an airtight container for up to 4 days, keeping the sliced beef submerged in gravy so it does not dry out. Freeze cooled portions for up to 3 months.
- Reheating: Warm gently in a covered pot over low heat with a splash of broth, or microwave at 50 percent power in short bursts. Avoid boiling, which can toughen already-cooked beef.
- Variations: Replace 1 cup of broth with dry red wine, add cremini mushrooms in the last 2 hours, stir in ranch and onion soup mix instead of dried herbs, or add balsamic vinegar or chipotle in adobo for a different flavor direction.
- Make-ahead: The roast tastes even better the next day once the flavors settle, making it a great candidate for cooking ahead and reheating.
Nutrition
Serving: 1ServingCalories: 420kcalCarbohydrates: 22gProtein: 38gFat: 20gSaturated Fat: 7gSodium: 620mgFiber: 3gSugar: 4g
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