Ultimate Slow Cooker Pot Roast Recipe
This Ultimate Slow Cooker Pot Roast is a comforting, hearty meal featuring tender chuck roast cooked low and slow with flavorful herbs, carrots, and Yukon Gold potatoes. The chuck roast is first browned to develop a rich crust, then slow-cooked with garlic and beef broth until melt-in-your-mouth tender. A simple cornstarch slurry thickens the cooking liquid into a luscious gravy, making this dish perfect for an easy, satisfying family dinner.
- Prep Time: 20 minutes
- Cook Time: 5-8 hours
- Total Time: 5 hours 20 minutes to 8 hours 20 minutes
- Yield: 6-8 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Meat and Seasoning
- 4–5 pound chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
- 1 teaspoon dried thyme
- 2 tablespoons vegetable oil
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
Liquids and Thickeners
- 2 cups beef broth
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Garnish
- Parsley, chopped (optional)
Instructions
- Season the roast: Generously season the chuck roast on all sides with kosher salt, coarse ground black pepper, and dried thyme. Adjust salt to taste especially if you prefer a lower sodium option, or omit it since beef broth will add savory flavor.
- Brown the roast: Heat a pan over medium-high heat (or use the slow cooker insert if it allows browning). Add the vegetable oil and wait until hot and shimmering. Sear the chuck roast for 4-5 minutes per side until a deep brown crust forms. This step locks in flavor and enhances the dish.
- Prepare the slow cooker: In the slow cooker insert, place the carrot chunks, Yukon Gold potatoes, and minced garlic evenly. Lay the browned beef on top of the vegetables, then pour in the beef broth, covering the ingredients.
- Slow cook the roast: Cover and cook the pot roast on low for 8 hours, or on high for 5 hours, until the meat is fork-tender and the vegetables are soft.
- Thicken the gravy: In the last hour of cooking, mix the cornstarch and cold water to make a slurry. Stir this mixture into the slow cooker to thicken the cooking liquid into a smooth gravy. Alternatively, you can remove the pot roast and vegetables when done, transfer the liquid to a saucepan, add the slurry, and cook on high for 2-3 minutes until thickened.
- Serve and garnish: Pour the thickened gravy over the roast and vegetables. Garnish with chopped parsley for a fresh, colorful finish if desired. Serve hot and enjoy this classic, comforting meal.
Notes
- You can brown the roast directly in the slow cooker insert if it is safe for stovetop use to reduce cleanup.
- Adjust salt according to taste, especially if using salted beef broth.
- For a richer gravy, you can add a splash of red wine along with the beef broth before cooking.
- Leftover pot roast can be refrigerated for up to 3 days or frozen for longer storage.
- Cut vegetables evenly to ensure they cook uniformly in the slow cooker.
Keywords: pot roast, slow cooker recipe, chuck roast, comfort food, beef stew, easy dinner, slow cooker pot roast, family meal
Find it online: https://frommamamaya.com/ultimate-slow-cooker-pot-roast-recipe/
