Description

This Slow Cooker Pot Roast is the ultimate comfort food, featuring a tender, flavorful chuck roast cooked low and slow with aromatic herbs, garlic, onions, potatoes, and carrots. This classic, homestyle dish delivers hearty, stick-to-your-ribs satisfaction with minimal hands-on time, making it perfect for cozy family dinners or meal prepping.

Ingredients

Scale

Meat and Seasoning

1 1/2 Tbsp olive oil, divided
1 (3 lb) chuck roast
Salt and freshly ground black pepper, to taste

Vegetables

1 medium yellow onion, peeled, halved, and cut into thick slices
5 garlic cloves, minced (about 1 1/2 Tbsp)
2 1/2 lbs small Yukon gold potatoes, left whole
5 medium carrots (about 1 lb), peeled and cut into 1-inch pieces

Liquids and Herbs

1 1/4 cups beef broth
2 tsp Worcestershire sauce
1 Tbsp minced fresh thyme
1 Tbsp minced fresh rosemary

Thickening and Garnish

2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth (optional, for thickening gravy)
2 Tbsp chopped fresh parsley

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Instructions

Prepare and Sear the Roast: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Pat the chuck roast dry with paper towels and season all sides generously with salt and freshly ground black pepper. Sear the roast in the hot pot for about 4 to 5 minutes per side until browned all over. Once seared, transfer the roast to the slow cooker.
Sauté Onions and Garlic: Add the remaining 1/2 Tbsp olive oil to the pot. Add the sliced onion and sauté for 2 minutes until slightly softened, then add the minced garlic and sauté for an additional 30 seconds to release their aromas. Pour this onion-garlic mixture over the roast in the slow cooker.
Deglaze the Pot: Return the pot to medium heat and pour in the beef broth, Worcestershire sauce, minced thyme, and rosemary. Cook for about 15 seconds while scraping the browned bits off the bottom of the pot to incorporate those rich flavors. Remove the pot from heat.
Add Vegetables and Season: Layer the whole Yukon gold potatoes and carrot pieces over the onion mixture in the slow cooker. Pour the deglazed broth evenly over the top. Season the whole contents with additional salt and black pepper to taste.
Cook Low and Slow: Cover the slow cooker with its lid and cook on low heat for 8 to 9 hours until the roast is tender and easily shredded and the vegetables are soft.
Prepare the Roast and Vegetables for Serving: Remove the roast and vegetables from the slow cooker. Shred the roast meat, discarding any excess fat, and optionally cut the potatoes into halves or quarters for easier plating.
Make the Gravy (Optional): Strain the cooking liquid from the slow cooker through a fine mesh sieve into a small saucepan and place over medium-high heat. In a small bowl, whisk together the cornstarch and 3 Tbsp beef broth to create a slurry, then slowly whisk it into the simmering saucepan. Stir constantly as the gravy thickens, simmering for 30 to 60 seconds until glossy and smooth.
Plate and Garnish: Arrange the shredded roast and vegetables on plates, pour the hot gravy over the top, and sprinkle with freshly chopped parsley for a bright, fresh finish. Serve immediately and enjoy your comforting homemade pot roast meal.

Notes

This Slow Cooker Pot Roast is perfect for meal prep and can be refrigerated or frozen for later enjoyment.
Using fresh herbs enhances the dish’s aroma and flavor, but dried herbs can be substituted using about a third of the amount if needed.
If you prefer a thicker gravy, adjust the cornstarch slurry amount accordingly, but add it gradually to avoid over-thickening.
Pretreating the roast with a good sear locks in juices and develops rich flavors through the Maillard reaction, crucial for a deeply savory pot roast.
Ensure your slow cooker is large enough to accommodate the roast and vegetables comfortably; a 6-quart slow cooker works well for this recipe.

Nutrition

Serving Size: 1 serving
Calories: 600 kcal
Sugar: 3 g
Sodium: 453 mg
Fat: 30 g
Saturated Fat: 12 g
Unsaturated Fat: 16 g
Trans Fat: 0.5 g
Carbohydrates: 34 g
Fiber: 6 g
Protein: 45 g
Cholesterol: 156 mg