Go Back
Tender slow cooker pot roast with golden potatoes and herbs on a serving platter

Slow Cooker Pot Roast

Seared chuck roast slow cooked with potatoes, carrots and herbs until fall-apart tender, finished with a rich homemade gravy.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

Pot roast
  • 3 pounds beef chuck roast 1.4 kg
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 large yellow onion sliced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine or extra broth
  • 2 cups beef broth 480 ml
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 pounds baby potatoes halved if large, 680 g
  • 4 large carrots cut into 2-inch pieces
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
Gravy
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water

Method
 

  1. Pat the roast dry and season with salt, pepper and garlic powder.
  2. Sear in hot oil in a skillet over medium-high heat, 4 to 5 minutes per side. Transfer to the slow cooker.
  3. Cook the onion 4 minutes, add garlic and tomato paste for 1 minute, then deglaze with wine and broth. Stir in Worcestershire.
  4. Add potatoes and carrots around the roast, pour over the onion mixture and add the herbs.
  5. Cover and cook on low 8 to 9 hours or high 5 to 6 hours until the beef shreds easily.
  6. Strain and skim the liquid into a saucepan, whisk in the cornstarch slurry and simmer 2 minutes. Serve the beef and vegetables with gravy.

Notes

Firmer vegetables: add them for the last 4 hours on low.
Storage: refrigerate up to 4 days or freeze beef and gravy up to 3 months.
Nutrition is an estimate per serving.