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A white platter features a hearty slow cooker pot roast with tender shredded beef, whole baby potatoes, and chunky carrots in savory gravy, garnished with parsley.
Daniel

Classic Homestyle Slow Cooker Pot Roast

A fall-apart tender chuck roast with hearty vegetables, slow-cooked in a rich and savory gravy. The ultimate comfort food meal with minimal effort.
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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 562
Ingredients Equipment Method Notes

Ingredients
  

For the Roast and Rub
  • 3-4 lb boneless beef chuck roast patted dry
  • 2 tbsp olive oil
  • 1 tbsp coarse sea salt
  • 1.5 tsp black pepper freshly ground
  • 1 tsp garlic powder
  • 1 tsp onion powder
For the Vegetables
  • 1 large yellow onion chopped
  • 4 cloves garlic minced
  • 1.5 lbs Yukon Gold potatoes scrubbed and cut into 1.5-inch chunks
  • 4 large carrots peeled and cut into 1-inch thick pieces
  • 2 ribs celery cut into 1-inch pieces
For the Braising Liquid
  • 3 cups beef broth low-sodium
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary crushed
  • 2 bay leaves
For the Gravy (Optional Thickener)
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Equipment

  • Slow Cooker (6-quart or larger)
  • Large skillet

Method
 

Sear the Roast
  1. Pat the chuck roast completely dry with paper towels. In a small bowl, mix together the salt, black pepper, garlic powder, and onion powder. Rub the spice mixture evenly over all sides of the roast.
  2. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the seasoned roast in the skillet and sear for 3-4 minutes per side, until a deep brown crust forms. Transfer the seared roast to the bottom of a 6-quart or larger slow cooker.
Prepare the Aromatics and Liquid
  1. Reduce the skillet heat to medium. Add the chopped onion and sauté for 3-4 minutes, until softened. Add the minced garlic and cook for another minute until fragrant, stirring constantly.
  2. Stir in the tomato paste and cook for 1 minute. Deglaze the pan by pouring in about 1/2 cup of the beef broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
  3. Whisk in the remaining beef broth, Worcestershire sauce, dried thyme, and dried rosemary. Bring the mixture to a gentle simmer, then turn off the heat.
Slow Cook
  1. Arrange the chopped potatoes, carrots, and celery around the roast in the slow cooker.
  2. Pour the hot braising liquid from the skillet over the roast and vegetables. Tuck the bay leaves into the liquid.
  3. Cover the slow cooker and cook on LOW for 8-10 hours or on HIGH for 4-5 hours, until the meat is fork-tender and shreds easily.
Make the Gravy and Serve
  1. Carefully remove the roast and vegetables from the slow cooker and arrange them on a serving platter. Tent with foil to keep warm. Remove and discard the bay leaves.
  2. Strain the cooking liquid through a fine-mesh sieve into a medium saucepan (or use a fat separator). Skim off any excess fat from the surface.
  3. Bring the liquid to a simmer over medium heat. In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry.
  4. Slowly whisk the cornstarch slurry into the simmering liquid. Continue to simmer, whisking constantly, for 2-3 minutes until the gravy has thickened. Season with additional salt and pepper to taste.
  5. Serve the pot roast and vegetables hot, generously drizzled with the homemade gravy.

Notes

Don't Skip the Sear: Searing the meat creates a flavorful crust (the Maillard reaction) which adds immense depth to the final dish. It's the most important step for a rich, beefy flavor.
Best Cut of Meat: Boneless chuck roast is ideal due to its marbling, which breaks down during slow cooking into tender, juicy meat. Brisket or bottom round can also be used.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.