Name: Slow Cooker Pot Roast Recipe
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Cuisine: American
Ingredients: 2 teaspoons olive oil or avocado oil; 2 ½- to 3-lb beef chuck roast; 1 large yellow onion, cut into ½-inch thick slices; 1 teaspoon fine salt, plus more to taste; ½ teaspoon black pepper; 1 teaspoon dried thyme; 6-7 garlic cloves, minced; 24 ounces baby yellow potatoes (cut any larger ones in half); 1 lb carrots, peeled and cut into 2- to 3-inch pieces (can use baby carrots); 2 cups low-sodium beef broth (may use chicken broth); 2 tablespoons cornstarch; 3 tablespoons water

Description

This Slow Cooker Pot Roast recipe delivers a tender, flavorful beef chuck roast cooked low and slow with potatoes, carrots, and onions. Enhanced with garlic, thyme, and a savory broth, this hearty and comforting meal is perfect for a family dinner. The optional homemade gravy thickens up beautifully to complement the rich flavors of the meat and vegetables.

Ingredients

Main Ingredients

2 teaspoons olive oil or avocado oil
2 ½- to 3-lb beef chuck roast
1 large yellow onion, cut into ½-inch thick slices
1 teaspoon fine salt, plus more to taste
½ teaspoon black pepper
1 teaspoon dried thyme
6-7 garlic cloves, minced
24 ounces baby yellow potatoes (cut any larger ones in half)
1 lb carrots, peeled and cut into 2- to 3-inch pieces (can use baby carrots)
2 cups low-sodium beef broth (may use chicken broth)

Optional for Gravy

2 tablespoons cornstarch
3 tablespoons water

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Instructions

Sear the Roast: In a large heavy skillet over medium-high heat, add the oil and swirl to coat the bottom. Once hot, place the beef chuck roast in the skillet and sear for 3-4 minutes on each side until browned to lock in flavors.
Prepare Slow Cooker Base: Arrange the sliced onions on the bottom of the slow cooker. Place the seared roast on top of the onions to form the base for cooking.
Season the Roast: Sprinkle the salt, black pepper, dried thyme, and minced garlic evenly over the top and sides of the roast, rubbing the seasoning into the meat for full infusion.
Add Vegetables and Broth: Place the baby yellow potatoes and carrot pieces around the outside of the roast in the slow cooker. Pour the low-sodium beef broth over the vegetables and meat as the cooking liquid.
Slow Cook: Cover with the slow cooker lid and cook on low for 8-10 hours or on high for 6-7 hours until the beef is tender and vegetables are cooked through.
Shred the Meat: Remove the roast from the slow cooker onto a large platter or cutting board. Use two forks to shred or pull the meat apart into bite-sized pieces. Serve with the cooked onions, potatoes, and carrots.
Make Optional Gravy: Transfer about 1 ½ cups of liquid from the slow cooker into a small saucepan over medium-high heat.
Prepare Cornstarch Slurry: In a small bowl, mix together 3 tablespoons water and 2 tablespoons cornstarch until smooth to make a slurry.
Thicken the Gravy: Slowly whisk the slurry into the simmering liquid in the saucepan. Bring to a boil, then reduce heat to maintain a simmer, whisking continuously for 2-3 minutes until thickened.
Season and Serve Gravy: Remove the saucepan from heat, season the gravy with salt and pepper to taste, and serve it warm over the shredded beef and vegetables for extra flavor and moisture.

Notes

For best results, sear the roast before slow cooking to enhance flavor.
You can substitute chicken broth for beef broth if desired.
Adjust salt and pepper to your taste preference.
Using a leaner cut of beef may require less cooking time or additional broth to prevent drying.
To save time, prepare the cornstarch slurry while the meat is cooking and make the gravy just before serving.

Prep Time: 25 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooking
Cuisine: American