Description
This classic Slow Cooker Pot Roast recipe delivers tender, juicy beef with perfectly cooked Yukon gold potatoes and carrots, all simmered together in a savory herb-infused broth. Ideal for a comforting family dinner, this dish features easy prep and slow cooking to develop rich, deep flavors without constant attention.
Ingredients
Meat and Seasoning
- 1 1/2 Tbsp olive oil, (divided)
- 1 (3 lb) chuck roast
- Salt and freshly ground black pepper
Vegetables
- 1 medium yellow onion, peeled, halved and cut into thick slices
- 5 garlic cloves, minced (1 1/2 Tbsp)
- 2.5 lbs small Yukon gold potatoes, left whole
- 5 medium carrots (about 1 lb), peeled and cut into 1-inch pieces
Liquids and Herbs
- 1 1/4 cups beef broth
- 2 tsp Worcestershire sauce
- 1 Tbsp minced fresh thyme
- 1 Tbsp minced fresh rosemary
For Gravy (Optional)
- 2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth
- 2 Tbsp chopped fresh parsley
Instructions
- Prepare and Season Roast: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Pat the chuck roast dry with paper towels, then season generously with salt and freshly ground black pepper on all sides.
- Sear the Roast: Place the roast in the hot pot and sear until browned on both sides, about 4 to 5 minutes per side. This step locks in flavors. Once browned, transfer the roast to the slow cooker.
- Sauté Onion and Garlic: Add the remaining 1/2 Tbsp olive oil to the pot. Add the sliced onion and sauté for 2 minutes until slightly softened, then add minced garlic and sauté for an additional 30 seconds. Pour this fragrant mixture over the roast in the slow cooker.
- Deglaze the Pot: Return the pot to heat and pour in beef broth, Worcestershire sauce, minced thyme, and rosemary. Cook for approximately 15 seconds, scraping the bottom of the pot to loosen browned bits, which adds depth to the broth. Remove the pot from the heat.
- Add Vegetables and Season: Layer the whole Yukon gold potatoes and carrot pieces over the onion mixture in the slow cooker. Pour the beef broth mixture evenly over the vegetables and roast. Season with additional salt and pepper as desired.
- Slow Cook: Cover the slow cooker and cook on low heat for 8 to 9 hours until the roast is tender and the vegetables are cooked through.
- Shred and Prepare Roast: Remove the roast and vegetables from the slow cooker. Shred the roast, discarding any excess fat, and cut potatoes if desired.
- Make Optional Gravy: For a thicker gravy, strain the broth from the slow cooker into a small saucepan over medium-high heat. Whisk the cornstarch with 3 Tbsp beef broth until smooth, then stir into the saucepan. Bring to a simmer while stirring constantly, and let simmer for 30 to 60 seconds until thickened.
- Serve: Plate the shredded roast with vegetables, pour the gravy over the top if using, and sprinkle with chopped fresh parsley for garnish.
Notes
- Searing the roast before slow cooking enhances flavor by creating a caramelized crust.
- Leave the potatoes whole and the carrots in chunks to withstand slow cooking without becoming mushy.
- Use fresh herbs for a brighter, more aromatic profile.
- Thickening the broth with cornstarch is optional but recommended if you prefer a more sauce-like consistency.
- Make sure to skim any excess fat from the shredded beef before serving for a healthier dish.