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Slow Cooker Pot Roast

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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):

  1. Season the Beef:

    • Rub the roast with salt, pepper, garlic powder, onion powder, thyme, and rosemary.

  2. 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:

  1. Layer the Vegetables:

    • Add carrots, potatoes, onions, celery, and minced garlic to the slow cooker around the roast.

  2. 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:

  1. 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.

  2. Check Doneness:

    • The internal temperature of the beef should be at least 190°F (88°C) for optimal tenderness.

🍲 Thicken the Gravy (Optional):

  1. Make a Slurry:

    • In a small bowl, mix cornstarch with cold water until smooth.

  2. Thicken the Sauce:

    • Stir the slurry into the slow cooker during the last 30 minutes of cooking to thicken the gravy.

🍽️ Serve:

  1. Shred and Plate:

    • Shred the beef with two forks and serve with the vegetables.
    • Spoon the rich gravy over the top.

  2. 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.

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