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Tender slow cooker pot roast with vegetables cooking in savory broth.

Slow Cooker Pot Roast

A tender, juicy, and flavorful slow cooker pot roast made with beef, potatoes, carrots, and a rich savory gravy. The perfect comfort dinner for busy days.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6
Course: dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 to 4 lb chuck roast
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 yellow onion sliced
  • 4 carrots peeled and cut into chunks
  • 4 potatoes cut into large pieces
  • 3 cloves garlic minced
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Method
 

  1. Pat the chuck roast dry with paper towels and season it on all sides with salt, pepper, and garlic powder.
  2. Heat olive oil in a skillet over medium-high heat. Sear the roast for 2 to 3 minutes per side until browned.
  3. Place the sliced onion, carrots, and potatoes in the bottom of the slow cooker. Add the minced garlic.
  4. Set the roast on top of the vegetables.
  5. In a small bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, thyme, and rosemary. Pour the mixture over the roast.
  6. Cover and cook on low for 8 to 9 hours or on high for 5 to 6 hours, until the meat is tender and easily pulls apart with a fork.
  7. Remove the roast and vegetables carefully and place them on a serving platter.
  8. In a small bowl, mix cornstarch and water. Stir it into the liquid in the slow cooker.
  9. Cover and cook on high for another 10 to 15 minutes, or until the gravy thickens.
  10. Serve the pot roast warm with the vegetables and spoon the gravy over the top.

Notes

  • Chuck roast works best because it becomes very tender during slow cooking.
  • Searing the meat adds extra flavor, but it can be skipped if you are short on time.
  • Cut the vegetables into large chunks so they hold their shape during cooking.
  • For a richer flavor, you can add a little extra Worcestershire sauce or tomato paste.