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:
- Prep the Roast:
Season the chuck roast with salt, pepper, garlic powder, thyme, and rosemary. - 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. - 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. - 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. - 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. - 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. - 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!
Slow Cooker Pot Roast Recipe
Tender, flavorful slow cooker pot roast with vegetables and a rich gravy—an effortless one-pot meal perfect for cozy dinners.
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
- Prep the Roast:
- Season the chuck roast with salt, pepper, garlic powder, thyme, and rosemary.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve:
- Slice or shred the pot roast and serve with the vegetables, drizzling the gravy over the top.
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