Slow Cooker Pot Roast (Print Version)
Tender beef with carrots and potatoes slow-cooked for a comforting, hearty meal.
# What You'll Need:
→ Beef
01 - 3 lbs beef chuck roast
02 - 1 tsp kosher salt
03 - ½ tsp black pepper
04 - 2 tbsp olive oil
→ Vegetables
05 - 1.5 lbs Yukon Gold or red potatoes, cut into large chunks
06 - 4 large carrots, peeled and cut into 2-inch pieces
07 - 1 large yellow onion, sliced
→ Liquid & Seasoning
08 - 3 cups low sodium beef broth
09 - 2 tbsp tomato paste
10 - 2 tbsp Worcestershire sauce
11 - 4 cloves garlic, minced
12 - 2 tsp dried thyme
13 - 1 tsp dried rosemary
14 - 2 bay leaves
→ For thickening (optional)
15 - 2 tbsp cornstarch
16 - 2 tbsp cold water
# How to Cook:
01 - Pat the beef chuck roast dry and season all sides evenly with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the beef for 3 to 4 minutes per side until a rich brown crust forms. Transfer meat to the slow cooker.
03 - Place potatoes, carrots, and sliced onion evenly around the beef in the slow cooker.
04 - Whisk together beef broth, tomato paste, Worcestershire sauce, minced garlic, dried thyme, and dried rosemary in a small bowl. Pour this mixture over the beef and vegetables. Add bay leaves.
05 - Cover and cook on low heat for 8 hours or until beef is fork-tender and vegetables are soft.
06 - Discard bay leaves. Transfer the beef to a cutting board and shred or slice to preferred thickness.
07 - For a thicker sauce, combine cornstarch and cold water in a small bowl and stir into the slow cooker. Cover and cook on high for an additional 10 to 15 minutes until sauce thickens.
08 - Plate beef alongside carrots and potatoes, spooning sauce over the top for a hearty presentation.
# Expert Advice:
01 -
- It practically cooks itself while you go about your day, turning a tough cut of beef into fork-tender perfection.
- The whole house smells incredible, and serving it feels effortless even though it tastes like you spent all afternoon cooking.
- Everything cooks together, so the vegetables absorb all those savory flavors and nothing needs babysitting.
02 -
- Don't skip the searing step—it's what transforms this from boiled meat into something with actual depth and character.
- Eight hours on LOW beats six hours on HIGH every single time; the lower temperature keeps the meat from falling apart into shreds before you want it to.
- The vegetables are done when they're tender but the liquid is still flavorful; if it boils down too much, the seasoning becomes too intense.
03 -
- If your slow cooker runs hot, check at seven hours; if it runs cool, eight hours might need to stretch to eight and a half.
- Buy the best beef chuck you can find—the difference between grocery store and butcher counter is noticeable after eight hours of cooking.