Description

This Slow Cooker Pot Roast recipe delivers tender, flavorful beef cooked low and slow alongside hearty vegetables. Perfect for an easy, comforting meal, the beef chuck roast is seared to develop a rich crust, then simmered with carrots, potatoes, onions, and aromatic herbs in beef broth until melt-in-your-mouth tender. The cooking liquid can be transformed into a savory gravy to complete this classic family-friendly dinner.

Ingredients

Scale

Beef

1 beef chuck roast (3-4 pound)
Salt and pepper to taste
2 tablespoons vegetable oil

Vegetables & Herbs

4 large carrots (peeled and cut into 2-inch pieces)
3 large russet potatoes (peeled and cut into chunks)
1 large onion (sliced)
4 cloves garlic (minced)
5 sprigs fresh thyme (or 1 tablespoon dried thyme)
2 bay leaves

Liquids

1 1/2 cups beef broth

Cook Mode Prevent your screen from going dark

Instructions

Season the Roast: Generously season the beef chuck roast on all sides with salt and pepper to enhance flavor.
Sear the Meat: Heat vegetable oil in a large skillet over medium-high heat. Brown the roast on all sides, about 3-4 minutes each side, creating a flavorful crust.
Prepare Slow Cooker: Place the seared roast into the slow cooker. Add beef broth, carrots, potatoes, sliced onion, minced garlic, thyme sprigs, and bay leaves around the meat.
Cook Low and Slow: Cover the slow cooker and cook on the low setting for 8 hours, or until the meat is tender and easily pulls apart with a fork.
Remove and Rest: Carefully transfer the cooked roast and vegetables to a serving platter once done.
Make Gravy (Optional): To thicken the cooking liquid, mix cornstarch with water to make a slurry. Stir it into the slow cooker liquid and cook on high for 15-20 minutes until the gravy thickens.
Serve: Slice the pot roast against the grain. Serve warm with the cooked vegetables and optional gravy for a hearty meal.

Notes

For best flavor, sear the roast before slow cooking to develop a crust.
You can substitute fresh thyme with dried thyme if needed.
Adding a cornstarch slurry to thicken the juices into gravy is optional but highly recommended.
Use a meat thermometer to ensure the roast reaches an internal temperature of at least 145°F for safety.
Leftovers store well refrigerated for up to 3 days and freeze nicely for longer storage.