Introduction
A slow-cooker pot roast is a classic comfort dish that’s hearty, tender, and full of flavor. This recipe transforms a simple cut of beef into a melt-in-your-mouth meal with minimal effort. It’s perfect for busy days when you want to come home to a warm, delicious dinner that tastes like you spent all day in the kitchen.
Description
This slow-cooker pot roast features succulent beef, seasoned vegetables, and a rich, savory gravy made right in the same pot. The slow cooking process allows the flavors to blend beautifully while the meat becomes fork-tender. It’s a family favorite that works just as well for Sunday dinners as it does for weeknight meals.
Ingredients
3–4 pounds beef chuck roast
2 tablespoons vegetable oil
Salt and black pepper, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme (optional)
1 large onion, sliced
4 carrots, peeled and cut into large chunks
3–4 potatoes, peeled and cut into large pieces
3 cups beef broth
2 tablespoons tomato paste (optional, for richer flavor)
2 tablespoons Worcestershire sauce
2 tablespoons cornstarch (for thickening)
2 tablespoons water (to mix with cornstarch)
Instructions
Prepare the meat: Season the chuck roast generously on all sides with salt, pepper, garlic powder, and onion powder.
Sear the roast: In a large skillet, heat the vegetable oil over medium-high heat. Sear the roast for 2–3 minutes per side until browned. This step adds deep flavor but can be skipped if you’re short on time.
Assemble in the slow cooker: Place the onions, carrots, and potatoes in the bottom of the slow cooker. Set the roast on top of the vegetables.
Add liquid: Pour the beef broth, tomato paste, and Worcestershire sauce over the roast. Add thyme if desired.
Cook: Cover and cook on low for 8–9 hours, or on high for 4–5 hours, until the meat is very tender.
Make the gravy: Once cooked, remove the roast and vegetables. In a small bowl, whisk cornstarch with water. Stir it into the slow cooker juices. Set to high and cook for 10–15 minutes until thickened.
Serve: Slice or shred the roast, arrange it with vegetables, and spoon the gravy over the top.
Tips
Browning the roast before slow cooking adds a deep, caramelized flavor.
For extra flavor, add a splash of red wine to the broth mixture.
Use Yukon Gold potatoes if you prefer a buttery texture that holds its shape well.
If you want a stronger herb flavor, add a bay leaf or a sprig of rosemary during cooking.
To reduce fat, trim excess from the roast before searing.
Variations
Italian Style: Add diced tomatoes, Italian herbs, and serve with polenta or pasta.
Mushroom Pot Roast: Add sliced mushrooms in the last 2 hours of cooking.
Beer-Braised Roast: Substitute one cup of beef broth with dark beer for a rich, deep flavor.
Vegetable Swap: Try parsnips, celery root, or sweet potatoes for a twist.
Correction
If your pot roast turns out tough, it likely hasn’t cooked long enough. Continue cooking on low for another hour or two until tender.
If the gravy is too thin, mix more cornstarch and water and stir it in until you reach your desired consistency.
Enjoy
Serve the slow-cooker pot roast hot with its rich gravy drizzled over the top. Pair it with crusty bread or a side of green beans for a complete, comforting meal that’s sure to satisfy everyone at the table.