Slow Cooker Pot Roast (Print Version)
Tender beef simmered with carrots, potatoes, and herbs for a comforting main dish.
# What You'll Need:
→ Beef
01 - 3 lbs beef chuck roast
02 - 1 tsp kosher salt
03 - 1/2 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
→ Thickening (optional)
15 - 2 tbsp cornstarch
16 - 2 tbsp cold water
# Directions:
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 roast for 3 to 4 minutes per side until browned. Transfer to the slow cooker.
03 - Place the potatoes, carrots, and sliced onion around the beef in the slow cooker.
04 - In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, garlic, thyme, and rosemary. Pour over the beef and vegetables. Add bay leaves.
05 - Cover and cook on LOW for 8 hours, or until beef is tender and vegetables are soft.
06 - Remove bay leaves. Transfer beef to a cutting board and shred or slice as preferred.
07 - For a thicker sauce, whip cornstarch and cold water into a slurry, stir into the slow cooker, cover, and cook on HIGH for 10 to 15 minutes until thickened.
08 - Plate the beef with carrots and potatoes, spooning the sauce over the top.
# Expert Tips:
01 -
- The beef becomes so tender it practically melts on your tongue with almost no effort on your part.
- Everything cooks together, so the vegetables soak up all those savory, herbaceous flavors instead of tasting like an afterthought.
- It's the kind of meal that makes your kitchen smell incredible and requires minimal hands-on time.
02 -
- The searing step is non-negotiable—it creates flavor compounds that make the entire dish taste richer and more developed.
- Resist the urge to add water if the liquid level looks low; the vegetables release moisture as they cook, and you'll end up with too much broth if you're not careful.
03 -
- Always use low sodium broth and taste before adding extra salt—the liquid reduces slightly as it cooks and concentrates the seasoning.
- If your slow cooker runs hot, start checking the beef at the six-hour mark; tenderness varies depending on the size and shape of your roast.