Description
Slow Cooker Pot Roast Recipe: Tender beef simmered with hearty veggies in a savory broth. Easy, comforting, crowd-pleasing meal.
Ingredients
Scale
- 3–4 pound (1.4–1.8 kg) chuck roast or bottom round roast, trimmed of excess fat
- 2 tablespoons vegetable oil
- 1 large onion (about 1 cup/150g), roughly chopped
- 3 carrots (about 1½ cups/200g), cut into 2-inch chunks
- 3 celery stalks (about 1 cup/100g), cut into 2-inch pieces
- 1 pound (450g) baby potatoes, halved
- 4 garlic cloves, minced
- 2 cups (480ml) beef broth, low sodium preferred
- ¼ cup (60ml) Worcestershire sauce
- 2 tablespoons tomato paste
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 2 bay leaves
- 2 tablespoons all-purpose flour (for gravy thickening)
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Season and Sear the Meat Season your chuck roast generously with salt and pepper on all sides. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place the roast in the hot pan and sear each side for 4-5 minutes until you achieve a deep, golden-brown crust. This step is crucial for developing that rich, savory flavor that makes your Slow Cooker Pot Roast exceptional.
- Step 2: Layer Vegetables in Slow Cooker While the meat is searing, prepare your slow cooker by layering the chopped onions, carrots, celery, and potatoes at the bottom. This creates a flavorful bed for your roast and ensures the vegetables cook evenly. Once your roast is beautifully seared, transfer it directly on top of the vegetables.
- Step 3: Prepare Aromatic Mixture In a medium bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, and minced garlic until well combined. Pour this aromatic mixture around (not over) the roast to preserve the seared crust. Sprinkle the fresh rosemary and thyme over the meat and tuck the bay leaves into the liquid.
- Step 4: Set Slow Cooker and Patience Cover your slow cooker and set it to low for 8-10 hours or high for 5-6 hours. The key to a perfect Slow Cooker Pot Roast is patience – resist the urge to lift the lid and peek, as this releases heat and adds cooking time. You’ll know it’s ready when the meat easily shreds with a fork.
- Step 5: Transfer and Make Gravy When cooking is complete, carefully transfer the roast and vegetables to a serving platter and cover loosely with foil to keep warm. Strain the cooking liquid into a saucepan and bring to a simmer over medium heat. Create a slurry by whisking 2 tablespoons of flour with ¼ cup of cold water until smooth, then slowly whisk into the simmering liquid. Cook for 3-5 minutes until the gravy thickens to your desired consistency, then season with additional salt and pepper to taste.
- Step 6: Slice and Serve Slice or shred your perfectly cooked pot roast against the grain, arrange the vegetables around it, and drizzle with the freshly made gravy. Garnish with additional fresh herbs for a beautiful presentation that tastes even better than it looks.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 450 calories per serving
- Sugar: 5 grams
- Sodium: 800 mg
- Fat: 20 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 14 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 4 grams
- Protein: 40 grams
- Cholesterol: 130 mg