Description
This Classic Slow Cooker Pot Roast recipe delivers a comforting and hearty meal with tender chuck roast, aromatic vegetables, and a rich, flavorful gravy. Perfect for a cozy family dinner or meal prep.
Ingredients
Scale
Chuck Roast:
- 3–4 pound chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Vegetables:
- 4 medium carrots, cut into chunks
- 3–4 Yukon gold potatoes, cut into chunks
- 1 yellow onion, cut into wedges
- 4 cloves garlic, smashed
Broth Mixture:
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 tablespoon cornstarch + 1 tablespoon water (optional, for thickening)
Instructions
- Season the Chuck Roast: Rub the chuck roast with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
- Sear the Roast: Brown the seasoned roast in a skillet over medium-high heat.
- Prepare the Slow Cooker: Transfer the roast to the slow cooker and add carrots, potatoes, onion, and garlic.
- Mix Broth: Combine beef broth, Worcestershire sauce, and tomato paste; pour over the roast.
- Cook: Cover and cook on low for 8-10 hours or high for 4-5 hours until tender.
- Thicken (Optional): Mix cornstarch with water and add to thicken gravy during the last 30 minutes of cooking.
- Serve: Shred or slice the meat, and serve with the vegetables and gravy.
Notes
- This recipe is ideal for a marbled chuck roast for best results.
- Leftovers are excellent for sandwiches or can be used in soups.
- For added flavor, consider including celery or parsnips.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 5g
- Sodium: 590mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
