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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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/ultimate-slow-cooker-pot-roast-recipe/