Slow Cooker Pot Roast Recipe

Nothing says comfort food like a hearty slow cooker pot roast. This classic dish features a melt-in-your-mouth roast, savory vegetables, and a flavorful gravy, all cooked to perfection in your slow cooker. It’s a set-it-and-forget-it meal, making it ideal for busy days or family dinners. With minimal prep and maximum flavor, this recipe will quickly become a staple in your home.

Equipment:

• Slow cooker (6-quart or larger)
• Large skillet (optional, for searing)
• Tongs
• Knife and cutting board

Ingredients:

• 3-4 lbs chuck roast
• 1 tablespoon olive oil (for searing, optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 onion, chopped
• 4 garlic cloves, minced
• 4 large carrots, peeled and cut into chunks
• 3-4 potatoes, peeled and quartered
• 2 cups beef broth
• 1/4 cup red wine (optional)
• 2 tablespoons tomato paste
• 2 tablespoons cornstarch (for gravy)
• 2 tablespoons water (for gravy)

Instructions:

1. Prep the Roast:
   Season the chuck roast with salt, pepper, garlic powder, thyme, and rosemary.
2. Sear the Roast (Optional):
   Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned (about 2-3 minutes per side). This step adds extra flavor but can be skipped for convenience.
3. Layer the Ingredients:
   Place the chopped onion and garlic at the bottom of the slow cooker. Add the carrots and potatoes around the edges. Place the seasoned roast in the center.
4. Make the Sauce:
   In a small bowl, mix the beef broth, red wine (if using), and tomato paste. Pour the mixture over the roast and vegetables.
5. Cook:
   Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the roast is tender and easily shredded with a fork.
6. Make the Gravy:
   Once the roast is done, remove it and the vegetables from the slow cooker. Skim any fat from the liquid. In a small bowl, mix the cornstarch and water into a slurry. Stir the slurry into the liquid in the slow cooker and cook on high for 5-10 minutes until the gravy thickens.
7. Serve:
   Slice or shred the pot roast and serve with the vegetables, drizzling the gravy over the top.

Presentation Ideas:

• Serve on a large platter with the roast in the center and vegetables arranged around it.
• Garnish with fresh parsley for a pop of color.
• Pair with crusty bread or buttered rolls for a complete meal.

Tips:

• For a deeper flavor, substitute some of the beef broth with red wine.
• Add parsnips, celery, or mushrooms for extra vegetables.
• If you prefer a thicker gravy, use an additional tablespoon of cornstarch.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.

This slow cooker pot roast is the ultimate comfort food—hearty, flavorful, and incredibly satisfying. It’s a low-effort, high-reward dish that’s perfect for family dinners or special occasions. Try it once, and it’s bound to become a regular feature at your table!