Slow Cooker Beef Pot Roast
Get ready to savor the ultimate comfort food with this Slow Cooker Beef Pot Roast recipe, a hearty and flavorful meal that’s perfect for busy weeknights or cozy gatherings. Featuring tender, melt-in-your-mouth beef chuck roast paired with a medley of baby carrots, Russet potatoes, and a savory gravy made from aromatic beef broth, tomato paste, and classic herbs like thyme and rosemary, this dish is a true home-cooked delight. The slow cooker does all the work, infusing the meat and vegetables with rich, deep flavors over hours of low and slow cooking, while a quick sear on the beef locks in juices for maximum tenderness. Serve this satisfying one-pot wonder with its velvety homemade gravy drizzled on top for a meal that’s as impressive as it is easy. Perfectly balanced and simple to prepare, this recipe is sure to be your go-to for an effortless yet elegant dinner.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoons black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 cups baby carrots
- 4 medium Russet potatoes, cut into 2-inch chunks
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Season the beef chuck roast on all sides with salt and black pepper.
In a large skillet, heat olive oil over medium-high heat. Sear the roast for 3-4 minutes on each side until browned. Remove from the skillet and set aside.
In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds. Transfer the mixture to the slow cooker.
Place the baby carrots and potato chunks in the slow cooker, distributing them evenly.
Place the seared beef chuck roast on top of the vegetables.
In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Pour the mixture over the roast and vegetables.
Cover the slow cooker with the lid and cook on low heat for 8 hours or on high heat for 4-5 hours, until the beef is fork-tender.
Once the roast is done, remove it and the vegetables from the slow cooker and transfer them to a serving platter. Tent with foil to keep warm.
To make the gravy, strain the liquid from the slow cooker into a saucepan. Discard any solids.
In a small bowl, whisk together the cornstarch and water to form a slurry. Bring the liquid in the saucepan to a simmer and slowly whisk in the cornstarch mixture. Cook for 2-3 minutes, stirring constantly, until the gravy thickens.
Serve the pot roast and vegetables with the gravy on the side or drizzled over the top. Enjoy!
Nutrition Facts
Calories |
745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1158 mg | 50% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.8 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1396 mg | 30% | |
*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.
