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–+ servings
Slow Cooker Pot Roast

Melt-in-Your-Mouth Slow Cooker Pot Roast for Ultimate Comfort

This Slow Cooker Pot Roast is the perfect comforting dish for family gatherings and busy weeknights, featuring tender beef and vegetables in a rich gravy.
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Prep Time 15 minutes
Cook Time 8 hours
Resting Time 10 minutes
Total Time 8 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3 pounds Chuck Roast Opt for a chuck roast for flavor and tenderness
  • 2 tablespoons Olive Oil Can substitute with vegetable oil if preferred
For the Aromatics
  • 2 medium Onions Yellow onions add sweetness and depth
  • 4 cloves Garlic Fresh minced garlic works wonders
For the Seasoning
  • 2 tablespoons Tomato Paste Adds acidity and umami
  • 1 tablespoon Brown Sugar Balances out the savory notes
  • 2 teaspoons Italian Seasoning
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Chili Powder Add based on spice tolerance
For the Vegetables
  • 4 medium Carrots Chopped
  • 2 pounds Potatoes Yukon Gold or red potatoes
For Cooking
  • 4 cups Beef Stock Low-sodium options work well
  • 3 sprigs Thyme Fresh
  • 2 sprigs Rosemary Fresh
  • 2 leaves Bay Leaves
For the Gravy
  • 2 tablespoons Cornstarch Use to thicken the gravy
  • 2 tablespoons Fresh Parsley Chopped, for garnish

Equipment

  • Slow Cooker
  • Sauté pan
  • Meat Thermometer

Method
 

Step-by-Step Instructions for Slow Cooker Pot Roast
  1. Pat the beef roast dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a large sauté pan and sear each side of the roast for about 4-5 minutes until browned.
  3. Sauté diced onions in the same pan until soft and translucent, about 4 minutes.
  4. Add minced garlic and stir for 1 minute, then mix in tomato paste, brown sugar, and spices. Deglaze with beef stock.
  5. Pour the onion mixture over the roast in the slow cooker, and arrange chopped carrots and potatoes around the roast.
  6. Add the remaining beef stock, thyme, rosemary, bay leaves, and any additional seasoning.
  7. Cover and cook on low for 8-10 hours or high for 4-6 hours until fork-tender.
  8. Remove roast and vegetables, strain the cooking liquid, and whisk in cornstarch slurry to thicken.
  9. Slice or shred the beef and serve with vegetables and gravy, garnished with fresh parsley.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 40gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 120mgSodium: 450mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 3mg

Notes

Let the roast rest for a few minutes before slicing to retain juices.

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