Go Back

Slow Cooker Pot Roast

A comforting slow cooker pot roast made with tender chuck roast, flavorful vegetables, and a rich gravy, perfect for any chilly evening.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the roast
  • 3 pounds Chuck Roast Ideal for slow cooking.
  • 2 tablespoons Olive Oil For searing the roast.
  • 1 to 2 Onions (Quartered) Add sweetness to the dish.
  • 4 cloves Garlic (Coarsely Chopped) Enhances flavor.
  • 2 cups Beef Broth Base for the cooking liquid.
  • ½ cup Dry Red Wine (Optional) Adds depth of flavor.
  • 2 teaspoons Worcestershire Sauce
  • 1 tablespoon Fresh Rosemary (Chopped) For added flavor.
  • 1 tablespoon Fresh Thyme (Chopped)
  • 2 Bay Leaves
  • 4 large Carrots (Cut into 2-Inch Chunks) Adds heartiness.
  • 2 pounds Baby Yellow Potatoes
For thickening the gravy
  • 2 tablespoons Cornstarch
  • ¼ cup Water To mix with cornstarch.
Seasoning
  • to taste Kosher Salt
  • to taste Freshly Ground Black Pepper

Method
 

Preparation of Chuck Roast
  1. Season both sides of the chuck roast generously with kosher salt and freshly ground black pepper.
  2. In a large skillet, heat olive oil over medium-high heat and sear the chuck roast on both sides until a brown crust forms.
  3. Transfer the seared roast to the slow cooker.
Cooking of Onions and Garlic
  1. In the same skillet, add quartered onions and sauté until browned on the edges.
  2. Reduce heat to low, add chopped garlic, and cook for an additional minute while stirring to prevent burning.
Creating the Cooking Liquid
  1. Pour beef broth into the skillet, adding red wine if using, Worcestershire sauce, rosemary, thyme, and bay leaves.
  2. Stir to combine all ingredients and then transfer the mixture to the slow cooker with the chuck roast.
Initial Cooking Phase
  1. Set the slow cooker to high and cook for 2 hours.
Adding Vegetables
  1. After the initial 2 hours, add carrots and baby yellow potatoes to the slow cooker.
  2. Continue cooking on high for an additional 2 to 3 hours, or until both the vegetables and roast are tender.
Finalizing the Dish
  1. Carefully remove the roast and vegetables from the slow cooker and cover loosely with foil.
  2. Whisk together cornstarch and water until smooth and gradually whisk into the liquid in the slow cooker.
  3. Cover and cook on high for an additional 10 minutes to thicken the gravy.
Serving
  1. Slice the chuck roast against the grain and serve it alongside the cooked vegetables, drizzling thickened gravy over the top.

Notes

Serve hot and consider pairing with crusty bread. Allow leftovers to cool before storing them in an airtight container for up to 3 to 4 days in the refrigerator, or freeze for up to 3 months.