Description
This Ultimate Slow Cooker Pot Roast recipe delivers tender, flavorful beef with perfectly cooked carrots and potatoes. Slow-cooked to perfection, this hearty and comforting dish is ideal for family dinners or special occasions, featuring a rich, savory gravy made from the cooking juices.
Ingredients
Scale
Meat and Seasoning
- 4–5 pound chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
- 1 teaspoon dried thyme
Vegetables
- 1 pound carrots, peeled and cut into 2 inch chunks
- 2 pounds Yukon Gold potatoes, peeled and cut into 2 inch chunks
- 2 cloves garlic, minced
Liquids and Thickeners
- 2 tablespoons vegetable oil
- 2 cups beef broth
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Garnish
- parsley, chopped, optional garnish
Instructions
- Season the Roast: Generously season the chuck roast with kosher salt, coarse ground black pepper, and dried thyme. Adjust salt levels according to your preference or dietary needs.
- Brown the Meat: Heat a pan or the slow cooker insert over medium-high heat. Add the vegetable oil and wait until it is hot and rippling. Place the roast in the pan and brown it deeply for 4-5 minutes on each side, creating a rich crust for flavor.
- Add Vegetables and Roast to Slow Cooker: Place the peeled and chunked carrots, potatoes, and minced garlic into the bottom of the slow cooker. Lay the browned roast on top of the vegetables.
- Add Broth and Cook: Pour the beef broth over the roast and vegetables. Cover the slow cooker and cook on low for 8 hours or on high for 5 hours, allowing the meat to become tender and the flavors to meld.
- Thicken the Gravy: In the last hour of cooking, mix the cornstarch and cold water to create a slurry. Stir this mixture into the slow cooker to thicken the sauce. Alternatively, remove the cooked food and simmer the leftover liquid with the slurry on high in a saucepan for 2-3 minutes until thickened.
- Serve and Garnish: Pour the thickened gravy over the pot roast and vegetables. Garnish with chopped parsley if desired. Serve hot for a comforting meal.
Notes
- For lower sodium requirements, reduce or omit the added salt as beef broth contains salt.
- Browning the meat enhances flavor but can be skipped to save time.
- Use a good quality beef broth for the richest flavor.
- Adjust vegetable types as preferred, such as adding onions or parsnips.
- Leftover pot roast can be refrigerated for up to 3 days and reheated gently.
