Sunday Pot Roast Dinner Slow Cooker
Transform your weekends with this comforting and effortlessly delicious Sunday Pot Roast Dinner made in the slow cooker. Packed with tender, melt-in-your-mouth beef chuck roast, hearty baby carrots, and perfectly cooked red potatoes, this classic one-pot meal is infused with a rich, savory gravy made from beef broth, Worcestershire sauce, and aromatic herbs like thyme and rosemary. Designed for convenience, this recipe requires just 20 minutes of prep time before slow cooking all day to perfection, filling your kitchen with irresistible aromas. Ideal for family gatherings or cozy home-cooked dinners, this slow-cooker pot roast recipe delivers big flavor with minimal effort—perfect for a stress-free Sunday feast.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic cloves
- 1.5 pounds baby carrots
- 1.5 pounds red potatoes
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons all-purpose flour
- 2 tablespoons water
Instructions
Season the beef chuck roast generously with salt and black pepper on all sides.
In a large skillet, heat olive oil over medium-high heat and sear the roast on all sides until well browned (about 2–3 minutes per side). Transfer the roast to the slow cooker.
Peel and slice the yellow onion into thick wedges, and peel and mince the garlic cloves. Add them to the slow cooker.
Wash and trim the baby carrots, then quarter the red potatoes. Add both to the slow cooker around the roast.
In a medium bowl, whisk together beef broth, Worcestershire sauce, tomato paste, dried thyme, and dried rosemary. Pour the mixture over the roast and vegetables.
Cover the slow cooker with its lid and cook on LOW for 8 hours or on HIGH for 5–6 hours, until the beef is tender and easily shreds with a fork.
Once the roast is done, carefully skim off any excess fat from the slow cooker. In a small bowl, mix the all-purpose flour and water into a smooth paste.
Stir the flour paste into the slow cooker to thicken the gravy. Let it cook for an additional 10–15 minutes, stirring occasionally.
Shred the beef with two forks directly in the slow cooker or serve it in large chunks, along with the vegetables and gravy.
Serve hot and enjoy your comforting Sunday Pot Roast Dinner!
Nutrition Facts
Calories |
820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 8263 mg | 359% | |
| Total Carbohydrate | 88.2 g | 32% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 42.2 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2965 mg | 63% | |
*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.
