Hurry Up Slow Cooked Pot Roast
Discover the ultimate comfort food with this "Hurry Up Slow Cooked Pot Roast," a hearty and flavorful meal that combines tender, fall-apart chuck roast with perfectly cooked vegetables in a rich, savory gravy. With just 15 minutes of prep time, this easy-to-make recipe lets your slow cooker do the work, delivering big, home-cooked flavors with minimal effort. The roast is seared to perfection before simmering alongside carrots, potatoes, and onions in a delicious blend of beef broth, Worcestershire sauce, and aromatic herbs like thyme and rosemary. A simple cornstarch slurry creates a luscious gravy that elevates every bite. Perfect for busy weekdays or cozy family dinners, this classic pot roast recipe is a one-pot wonder that's satisfying, stress-free, and sure to become a family favorite.
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Recipe Information
Ingredients
- 3 pounds Chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 medium Carrots
- 4 medium Potatoes
- 4 whole Garlic cloves
- 2 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
Season the chuck roast generously with salt and pepper on all sides.
Heat a large skillet over medium-high heat and add the olive oil. Sear the roast for 2-3 minutes on each side until browned. Remove the roast and set aside.
Peel and dice the onion into large chunks. Peel the carrots and cut them into 2-inch pieces. Wash the potatoes and leave them whole or halve them if they are large.
In the slow cooker, place the onion, carrots, potatoes, and garlic cloves at the bottom to create a base for the roast.
Place the seared roast on top of the vegetables in the slow cooker.
Pour the beef broth and Worcestershire sauce over the roast and vegetables. Sprinkle dried thyme and rosemary evenly.
Cover the slow cooker with the lid and cook on low for 8 hours or until the roast is tender and easily shredded with a fork.
Once the roast is done, transfer the roast and vegetables carefully onto a serving platter and cover to keep warm.
To make the gravy, pour the cooking liquid from the slow cooker into a small saucepan and bring it to a simmer over medium heat.
In a small bowl, combine the cornstarch and water to form a slurry. Gradually whisk the slurry into the simmering liquid until it thickens into a gravy.
Serve the pot roast warm with the vegetables and gravy on top or on the side.
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 1912 mg | 83% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.6 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 75 mg | 6% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1379 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
