Description
This Slow Cooker Pot Roast is a classic comfort food dish featuring tender, melt-in-your-mouth beef, flavorful vegetables, and a rich, savory gravy. The slow cooker does all the work, making it perfect for busy days when you want a warm and satisfying meal without much effort.
Ingredients
Scale
For the Pot Roast:
- 3–4 lbs (1.5–2 kg) beef chuck roast (or shoulder roast)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
For the Vegetables:
- 4 medium carrots, cut into chunks
- 3 large potatoes, cut into chunks (Yukon gold or russet)
- 1 large onion, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
For the Gravy:
- 2 cups (480 ml) beef broth
- 1 cup (240 ml) red wine (optional, or use extra broth)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 tablespoon cornstarch (for thickening, optional)
- 1 tablespoon cold water (for slurry, optional)
Instructions
🍖 Sear the Roast (Optional):
-
Season the Beef:
- Rub the roast with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
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Sear the Meat:
- Heat olive oil in a large skillet over medium-high heat.
- Sear the roast for 3-4 minutes on each side until browned.
- Transfer the roast to the slow cooker.
🥕 Add Vegetables and Broth:
-
Layer the Vegetables:
- Add carrots, potatoes, onions, celery, and minced garlic to the slow cooker around the roast.
-
Mix the Gravy:
- In a bowl, combine beef broth, red wine, Worcestershire sauce, and tomato paste.
- Pour the mixture over the roast and vegetables.
⏲️ Slow Cook the Pot Roast:
-
Set the Slow Cooker:
- Cook on LOW for 8-9 hours or HIGH for 4-5 hours, until the meat is tender and easily falls apart.
-
Check Doneness:
- The internal temperature of the beef should be at least 190°F (88°C) for optimal tenderness.
🍲 Thicken the Gravy (Optional):
-
Make a Slurry:
- In a small bowl, mix cornstarch with cold water until smooth.
-
Thicken the Sauce:
- Stir the slurry into the slow cooker during the last 30 minutes of cooking to thicken the gravy.
🍽️ Serve:
-
Shred and Plate:
- Shred the beef with two forks and serve with the vegetables.
- Spoon the rich gravy over the top.
-
Serving Suggestions:
- Pair with crusty bread or serve over mashed potatoes, rice, or egg noodles.
Notes
- Make It Ahead: The flavors get even better the next day. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
- Add Extra Veggies: Include mushrooms, parsnips, or sweet potatoes for added flavor and nutrition.
- Red Wine Substitute: Use additional beef broth if you prefer not to use wine.