Description
This Slow Cooker Pot Roast recipe features a tender, juicy beef chuck roast cooked low and slow with hearty vegetables like baby potatoes, carrots, and onions. The roast is seared for extra flavor before slow cooking, resulting in melt-in-your-mouth meat infused with garlic, thyme, and savory broth. An optional homemade gravy made from the cooking liquid rounds out this comforting, fuss-free meal perfect for busy weeknights or meal prep.
Ingredients
Scale
Main Ingredients
- 2 teaspoons olive oil or avocado oil
- 2 ½- to 3-lb beef chuck roast
- 1 large yellow onion, cut into ½-inch thick slices
- 1 teaspoon fine salt, plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 6-7 garlic cloves, minced
- 24 ounces baby yellow potatoes (cut any larger ones in half)
- 1 lb carrots, peeled and cut into 2- to 3-inch pieces (can use baby carrots)
- 2 cups low-sodium beef broth (may use chicken broth)
Optional for Gravy
- 2 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Sear the Roast: In a large heavy skillet over medium-high heat, add the oil and swirl to coat the skillet’s bottom. Once hot, place the beef chuck roast in the skillet and cook for 3-4 minutes on each side to develop a brown crust and boost flavor.
- Prepare Slow Cooker Base: Arrange the sliced onions in the bottom of the slow cooker. Place the seared roast on top of the onions. Sprinkle the salt, black pepper, dried thyme, and minced garlic evenly over the top and sides of the roast, rubbing them in to ensure the seasoning adheres.
- Add Vegetables and Broth: Surround the roast with the baby potatoes and carrot pieces. Pour the low-sodium beef broth over the vegetables and roast to provide moisture and flavor for slow cooking.
- Slow Cook the Roast: Cover the slow cooker with its lid and cook on low for 8-10 hours or on high for 6-7 hours until the meat is tender and easily shreds with a fork.
- Shred the Meat: Remove the roast carefully to a large platter or cutting board. Using two forks, shred or pull the meat apart into bite-sized pieces, letting the juices soak in. Serve the shredded beef with the cooked onions, potatoes, and carrots.
- Make Optional Gravy: Transfer about 1 ½ cups of the cooking liquid from the slow cooker into a small saucepan over medium-high heat. In a separate small dish, combine 3 tablespoons water and 2 tablespoons cornstarch, stirring until smooth to form a slurry.
- Thicken the Gravy: Slowly whisk the slurry into the simmering liquid in the saucepan. Bring it to a boil, then reduce the heat to maintain a simmer. Stir continuously for 2-3 minutes until the gravy thickens. Remove from heat and season with salt and pepper to taste. Serve the gravy over the pot roast and vegetables.
Notes
- This crockpot pot roast recipe creates tender beef chuck roast and flavorful vegetables, perfect for an effortless, hearty meal.
- The optional homemade gravy enhances the dish with rich flavor made directly from the slow cooker drippings.
- Ideal for busy weeknights or preparing meals in advance for easy reheating.
- Use baby potatoes and carrots for even cooking and convenience; larger potatoes should be halved.
- Searing the roast before slow cooking adds depth and caramelized flavor.
Nutrition
- Serving Size: 1/8 of beef and vegetables
- Calories: 344
- Sugar: 5 g
- Sodium: 478 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 37 g
- Cholesterol: 100 mg
