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–+ servings

Slow Cooker Pot Roast

This slow-cooker pot roast features a tender chuck roast cooked with root vegetables and a rich gravy, providing maximum flavor for minimal effort.
Prep Time 30 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes
Serving Size 8 servings

Ingredients

Main Ingredients

  • 3-4 lb beef chuck roast (or blade roast) well-marbled is best
  • 1 tbsp vegetable oil (for searing)
  • 1 large onion quartered
  • 3-4 pieces carrots cut into large pieces
  • 4 medium Yukon Gold or red potatoes halved
  • 3 cloves garlic smashed
  • 2 cups beef broth (low-sodium preferred)
  • 1/2 cup dry red wine (optional, adds depth)
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 2 tsp kosher salt plus more to taste
  • 1 tsp black pepper
  • 1 tsp dried thyme or 2 sprigs fresh thyme
  • 1 tsp dried rosemary or 1 sprig fresh rosemary
  • 2 tbsp cornstarch (for gravy slurry; optional)
  • 2 tbsp cold water (for gravy slurry; optional)

Instructions

Preparation

  • Pat the roast dry and season all over with salt and pepper.
  • Heat oil in a heavy skillet over medium-high heat.
  • Sear roast 2-3 minutes per side until a deep brown crust forms. Transfer to the slow cooker.
  • Scatter onions, carrots, potatoes, and garlic around and under the roast.
  • In a bowl, whisk together beef broth, wine (if using), tomato paste, and Worcestershire. Pour the mixture into the slow cooker around the meat.
  • Tuck thyme, rosemary, and bay leaves into the liquid.

Cooking

  • Cover and cook on LOW for 8-10 hours, or HIGH for 4-6 hours, until the roast is easily shredded with a fork.

Making Gravy

  • Remove roast and vegetables to a platter and tent with foil to keep warm.
  • Skim excess fat from the cooking liquid.
  • Pour cooking liquid into a saucepan and simmer.
  • Whisk cornstarch with cold water, then slowly whisk the slurry into the simmering liquid until thickened.
  • Taste and adjust seasoning.

Serving

  • Slice or shred the roast. Serve topped with vegetables and gravy.

Notes

If you don’t drink wine, extra broth plus a splash of balsamic vinegar gives similar richness. Swap potatoes for parsnips or turnips for a root-veg twist. For a gluten-free gravy, omit soy-based Worcestershire (use gluten-free brand) and thicken with cornstarch or arrowroot.