Slow Cooker Pot Roast

Slow Cooker Pot Roast is a classic comfort food featuring tender, fall-apart beef cooked low and slow with potatoes, carrots, and a rich, savory gravy. This easy, set-it-and-forget-it recipe ensures a flavorful and hearty meal with minimal effort. Ideal for family dinners or special occasions, this pot roast delivers melt-in-your-mouth goodness every time!

Why You’ll Love This Recipe

• Super tender and flavorful beef
• Easy to make in the slow cooker with minimal prep
• Hearty one-pot meal with meat, potatoes, and vegetables
• Great for meal prep and leftovers
• Delicious, rich gravy made right in the slow cooker

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3-4 pounds beef chuck 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
• 1 pound baby potatoes, halved
• 4 large carrots, cut into chunks
• 1 large onion, sliced
• 3 cups beef broth
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste
• 2 tablespoons cornstarch (for thickening the gravy)
• 2 tablespoons water (for cornstarch slurry)
• Fresh parsley, chopped (for garnish)

Directions

Prepare the Pot Roast

1. Season the Roast:
   • Rub the beef roast with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
2. Sear the Meat (Optional):
   • In a large skillet, heat olive oil over medium-high heat.
   • Sear the roast on all sides until browned (about 2-3 minutes per side).
   • This step is optional but adds extra flavor to the dish.

Assemble in the Slow Cooker

1. Add Vegetables:
   • Place potatoes, carrots, and sliced onions at the bottom of the slow cooker.
2. Add the Roast:
   • Lay the seared roast on top of the vegetables.
3. Pour in Broth and Flavorings:
   • Mix beef broth, Worcestershire sauce, and tomato paste in a bowl.
   • Pour over the roast and vegetables.

Cook the Pot Roast

1. Set the Slow Cooker:
   • Cover and cook on low for 8-10 hours or on high for 5-6 hours.
   • The meat should be tender and easily pull apart with a fork.

Make the Gravy

1. Thicken the Sauce:
   • Remove the roast and vegetables from the slow cooker.
   • In a small bowl, mix cornstarch and water to create a slurry.
   • Stir the slurry into the juices in the slow cooker and cook on high for 5-10 minutes until thickened.
2. Shred and Serve:
   • Shred the pot roast and serve with the vegetables and gravy.
   • Garnish with chopped parsley if desired.

Servings and Timing

• Servings: 6-8
• Prep Time: 15 minutes
• Cook Time: 8-10 hours (low) or 5-6 hours (high)
• Total Time: Up to 10 hours

Variations

• Herb Butter Pot Roast: Add a few tablespoons of herb butter on top of the roast before cooking for added richness.
• Italian Pot Roast: Substitute Italian seasoning for herbs and add diced tomatoes for an Italian twist.
• Mushroom Pot Roast: Add 8 ounces of sliced mushrooms along with the vegetables.
• Red Wine Pot Roast: Replace 1 cup of beef broth with red wine for a deeper, richer flavor.
• Low-Carb Option: Skip the potatoes and add more low-carb vegetables like celery, zucchini, or green beans.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze shredded pot roast and vegetables in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat in a pot over medium heat or microwave until warmed through. Add a bit of broth if needed to maintain moisture.

FAQs

1. What cut of beef is best for pot roast?

Chuck roast is ideal for pot roast due to its marbling and tenderness when slow-cooked. You can also use brisket or bottom round roast.

2. Do I have to sear the meat before slow cooking?

Searing the meat adds flavor and helps lock in juices, but it is not required. You can skip this step if you’re short on time.

3. Can I use frozen beef in the slow cooker?

It’s best to thaw the beef before cooking for even cooking and safety.

4. How do I keep the pot roast from being dry?

Cooking on low and ensuring there is enough liquid in the slow cooker will help keep the roast moist.

5. Can I add more vegetables to this recipe?

Yes, add vegetables like celery, mushrooms, green beans, or parsnips for extra flavor and nutrition.

6. Can I make this recipe in the oven instead of a slow cooker?

Yes, bake covered at 325°F (163°C) for 3-4 hours or until the meat is tender.

7. What should I serve with pot roast?

Serve with mashed potatoes, crusty bread, green beans, or a fresh green salad.

8. Can I thicken the gravy without cornstarch?

Yes, you can use flour or a bit of instant potato flakes to thicken the gravy.

9. How do I know when the pot roast is done?

The meat should easily shred with a fork, and the internal temperature should be around 190-200°F (88-93°C) for optimal tenderness.

10. Can I use fresh herbs instead of dried?

Yes, fresh thyme, rosemary, and parsley add great flavor—just use about three times the amount of fresh herbs as dried.

Conclusion

Slow Cooker Pot Roast is a classic, comforting dish that’s perfect for any occasion. With its tender beef, flavorful vegetables, and rich gravy, this pot roast delivers on both taste and convenience. The slow cooker does all the work, allowing you to enjoy a hearty, satisfying meal with minimal effort. Whether for a cozy family dinner or a special gathering, this recipe will impress with its savory flavors and melt-in-your-mouth texture. Enjoy this warm and delicious pot roast with your favorite sides and savor every bite!

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