Slow Cooker Pot Roast (Printable)

Tender beef chuck roast slow-cooked with vegetables and savory gravy for a satisfying family meal.

# What You'll Need:

→ Beef

01 - 1 (3 to 4 lb) beef chuck roast
02 - 1 teaspoon kosher salt
03 - ½ teaspoon black pepper
04 - 2 tablespoons olive oil

→ Vegetables

05 - 4 medium carrots, peeled and cut into 2-inch pieces
06 - 3 large potatoes, peeled and quartered
07 - 2 celery stalks, cut into 1-inch pieces
08 - 1 large yellow onion, cut into wedges
09 - 4 garlic cloves, minced

→ Liquids and Seasonings

10 - 2 cups beef broth
11 - 1 tablespoon Worcestershire sauce
12 - 1 tablespoon tomato paste
13 - 2 teaspoons dried thyme
14 - 1 teaspoon dried rosemary
15 - 2 bay leaves

→ Gravy

16 - 2 tablespoons cornstarch or flour
17 - 3 tablespoons cold water

# How-To Steps:

01 - Pat the beef roast dry and season all sides evenly with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides for 3 to 4 minutes per side until browned.
03 - Place carrots, potatoes, celery, onion, and minced garlic at the bottom of the slow cooker.
04 - Lay the seared roast directly on top of the arranged vegetables.
05 - Whisk together beef broth, Worcestershire sauce, tomato paste, dried thyme, dried rosemary, and bay leaves in a bowl; pour evenly over the roast and vegetables.
06 - Cover and cook on Low for 8 hours, until beef is fork-tender and vegetables are cooked through.
07 - Transfer the roast and vegetables to a serving platter and tent with foil to keep warm.
08 - Discard bay leaves and skim any excess fat from the cooking liquid remaining in the slow cooker.
09 - In a small bowl, combine cornstarch (or flour) with cold water to form a smooth mixture.
10 - Stir the slurry into the cooking liquid, turn slow cooker to High, and cook uncovered for 10 to 15 minutes until gravy thickens.
11 - Slice or shred the beef and serve alongside vegetables topped with the prepared gravy.

# Expert Tips:

01 -
  • The roast becomes so tender you barely need a knife, and the vegetables soak up all that rich, savory flavor.
  • It practically cooks itself while you do absolutely anything else, no hovering or stirring required.
  • One pot means real comfort food without the cleanup chaos that usually follows.
02 -
  • Searing the roast isn't optional, it builds a crust that adds serious depth to the final dish and keeps the meat from tasting flat.
  • Don't skip skimming the fat from the gravy, or it will taste greasy instead of rich and savory.
  • If your gravy is too thin after thickening, let it cook a few more minutes, if it's too thick, whisk in a splash of broth.
03 -
  • Let the roast come to room temperature for about 20 minutes before searing so it browns evenly and cooks more uniformly.
  • If you have time, make this a day ahead, the flavors meld together beautifully and reheating is effortless.
  • Use a 6-quart slow cooker to give everything enough room to cook without crowding, which helps the vegetables stay intact.

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