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Slow Cooker Pot Roast with Potatoes and Carrots Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 13 reviews
  • Author: Sue
  • Prep Time: 25 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 25 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Pot Roast is a comforting and hearty meal featuring a tender, slow-cooked chuck roast complemented by flavorful vegetables and a rich homemade gravy. Perfect for easy meal prep, the roast is seared for a savory crust before being slow-cooked with garlic, herbs, onions, carrots, and Yukon Gold potatoes for a satisfying, melt-in-your-mouth dinner.

Ingredients

Main Ingredients

  • 1 1/2 Tbsp olive oil, (divided)
  • 1 (3 lb) chuck roast
  • Salt and freshly ground black pepper, to taste
  • 1 medium yellow onion, peeled, halved, and cut into thick slices
  • 5 garlic cloves, minced (about 1 1/2 Tbsp)
  • 1 1/4 cups beef broth
  • 2 tsp Worcestershire sauce
  • 1 Tbsp minced fresh thyme
  • 1 Tbsp minced fresh rosemary
  • 2.5 lbs small Yukon Gold potatoes, left whole
  • 5 medium carrots (about 1 lb), peeled and cut into 1-inch pieces

For Gravy (optional)

  • 2 1/2 Tbsp cornstarch
  • 3 Tbsp beef broth

To Garnish

  • 2 Tbsp chopped fresh parsley

Instructions

  1. Prepare and Season the Roast: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Pat the chuck roast dry using paper towels, then season it generously on all sides with salt and freshly ground black pepper.
  2. Sear the Roast: Place the roast in the hot pot and sear it until browned on both sides, which takes about 4 to 5 minutes per side. Once browned, transfer the roast into the slow cooker.
  3. Sauté Onions and Garlic: Add the remaining 1/2 Tbsp olive oil to the pot. Add the sliced onion and sauté for 2 minutes, then add minced garlic and sauté for an additional 30 seconds. Pour this aromatic mixture over the roast in the slow cooker.
  4. Deglaze the Pot: Return the pot to the stove and pour in the beef broth, Worcestershire sauce, minced thyme, and rosemary. Cook for about 15 seconds while scraping the browned bits off the bottom of the pot for extra flavor. Remove the pot from heat.
  5. 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 season with salt and pepper to taste.
  6. Slow Cook the Roast: Cover the slow cooker and cook everything on low heat for 8 to 9 hours, or until the roast is tender and the vegetables are cooked through.
  7. Prepare the Roast and Vegetables for Serving: Carefully remove the roast and vegetables from the slow cooker. Shred the roast, discarding any excess fat, and cut the potatoes if preferred.
  8. Make the Gravy (Optional): Strain the cooking broth from the slow cooker through a fine mesh strainer into a small saucepan. Heat it over medium-high heat. Whisk together the cornstarch and 3 Tbsp beef broth until smooth, then slowly pour into the saucepan. Bring to a simmer while stirring constantly, and let the gravy thicken for 30 to 60 seconds.
  9. Serve: Plate the shredded roast and vegetables, pour the thickened gravy over the top, and garnish with chopped fresh parsley before serving.

Notes

  • For a thicker gravy, you can allow the cornstarch mixture to simmer a bit longer, but be careful not to overcook it to avoid thinning.
  • Adjust seasoning with salt and pepper after cooking as needed, since slow cooking can mellow flavors.
  • The dish can be prepared the day before and reheated gently to develop even deeper flavors.
  • If you do not have fresh herbs, dried thyme and rosemary can be used at about 1 tsp each but adjust to taste.
  • Ensure the roast is dry before searing to get a good crust and richer flavor.

Find it online: https://suerecipe.com/slow-cooker-pot-roast-with-potatoes-and-carrots-recipe/