Ultimate Slow Cooker Pot Roast Recipe

Introduction

The Ultimate Slow Cooker Pot Roast is a comforting and flavorful meal that’s perfect for busy days. Tender chuck roast cooked low and slow with hearty vegetables makes for a satisfying dinner the whole family will enjoy.

Ingredients

• 4-5 pound chuck roast
• 2 tablespoons vegetable oil
• 2 teaspoons kosher salt
• 1 teaspoon coarse ground black pepper
• 1 teaspoon dried thyme
• 1 pound carrots, peeled and cut into 2 inch chunks
• 2 pounds Yukon Gold potatoes, peeled and cut into 2 inch chunks
• 2 cloves garlic, minced
• 2 cups beef broth
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Parsley, chopped, optional garnish

Instructions

1. Step 1: Season the chuck roast with kosher salt, black pepper, and dried thyme. Adjust salt according to your taste or omit if preferred.
2. Step 2: Heat a pan or the slow cooker insert over medium-high heat. Add vegetable oil and when hot, brown the roast deeply for 4-5 minutes on each side.
3. Step 3: Place the carrots, potatoes, and minced garlic in the slow cooker. Lay the browned roast on top.
4. Step 4: Pour the beef broth over the roast and vegetables. Cover and cook on low for 8 hours or high for 5 hours.
5. Step 5: In the last hour, mix cornstarch with cold water to make a slurry. Add it to the slow cooker to thicken the sauce.
6. Step 6: Alternatively, remove the food when done, transfer cooking liquid to a saucepan, whisk in the cornstarch slurry, and cook on high for 2-3 minutes until thickened.
7. Step 7: Pour the thickened gravy over the meat, garnish with chopped parsley if desired, and serve warm.

Tips & Variations

• For added flavor, sear the roast in a cast iron skillet before transferring to the slow cooker.
• Swap Yukon Gold potatoes for red potatoes or baby potatoes for a different texture.
• Add a splash of red wine to the broth for richer taste.
• Use fresh thyme instead of dried for a brighter herb flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The gravy may thicken more when chilled; add a splash of broth or water when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Chuck roast is ideal for slow cooking because it becomes tender and flavorful. You can use brisket or rump roast as alternatives, but cooking times may vary.

Do I need to brown the meat before slow cooking?

Browning the roast adds depth of flavor and improves the appearance, but it is optional. You can skip this step if short on time, though the dish may be less rich in taste.

Ultimate Slow Cooker Pot Roast Recipe

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4.7 from 91 reviews

This Ultimate Slow Cooker Pot Roast recipe offers a tender and flavorful chuck roast cooked low and slow with hearty vegetables. Perfectly browned and slow-cooked for hours, the beef becomes melt-in-your-mouth tender, accompanied by soft carrots and Yukon Gold potatoes. A rich, thickened beef broth gravy brings the dish together, making it a comforting and classic meal ideal for family dinners or special occasions.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 5 to 8 hours
• Total Time: 5 hours 15 minutes to 8 hours 15 minutes
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat

• 4–5 pound chuck roast

Seasoning & Oil

• 2 tablespoons vegetable oil
• 2 teaspoons kosher salt
• 1 teaspoon coarse ground black pepper
• 1 teaspoon dried thyme

Vegetables

• 1 pound carrots, peeled and cut into 2 inch chunks
• 2 pounds Yukon Gold potatoes, peeled and cut into 2 inch chunks
• 2 cloves garlic, minced

Broth & Thickener

• 2 cups beef broth
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Garnish

• Parsley, chopped, optional garnish

Instructions

1. Season the roast: Generously season the chuck roast with kosher salt, coarse ground black pepper, and dried thyme. Adjust seasoning to taste, especially if sensitive to sodium because beef broth will also add saltiness.
2. Brown the meat: Heat a pan or the slow cooker insert over medium-high heat. Add the vegetable oil and once hot, sear the chuck roast for 4-5 minutes on each side until deeply browned. This step helps develop flavor and texture.
3. Prepare vegetables: Place peeled and chunked carrots, Yukon Gold potatoes, and minced garlic into the bottom of the slow cooker.
4. Add the meat and broth: Lay the browned beef roast on top of the vegetables. Pour 2 cups of beef broth evenly over the ingredients. Cover with the lid.
5. Cook the roast: Cook on low heat for 8 hours or on high heat for 5 hours until the meat is fork-tender and vegetables are cooked through.
6. Thicken the sauce: In the last hour of cooking, combine cornstarch and cold water to make a slurry. Stir it into the slow cooker to thicken the cooking liquid. Alternatively, remove the food after cooking, transfer the liquid to a saucepan, add the slurry, and simmer on high for 2-3 minutes until gravy thickens.
7. Serve and garnish: Pour the thickened gravy over the sliced roast and vegetables. Sprinkle chopped parsley on top if desired for a fresh finish.

Notes

• For a lower sodium option, reduce or omit the added kosher salt as the beef broth adds saltiness.
• Browning the roast before slow cooking enhances flavor but can be skipped if short on time.
• Use Yukon Gold potatoes for their creamy texture; other waxy potatoes can be substituted if needed.
• The gravy can be made thicker or thinner by adjusting the amount of cornstarch slurry.
• Leftovers keep well refrigerated for up to 3 days and taste great reheated.

Keywords: slow cooker pot roast, easy pot roast recipe, classic beef pot roast, crockpot roast, comfort food, slow cooked beef