Slow-Cooker Pot Roast Recipe

Introduction

Slow-cooker pot roast is a comforting classic that transforms a simple beef chuck roast into a tender, flavorful meal. With hearty vegetables and a rich sauce, this dish is perfect for cozy dinners with minimal effort.

Ingredients

• 1 beef chuck roast (about 3 pounds)
• 4 1/2 tsp kosher salt, divided
• Freshly ground black pepper
• 1 tbsp neutral oil
• 3/4 cup low-sodium beef broth
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 tbsp cornstarch
• 1 lb small potatoes
• 3 carrots
• 1 medium yellow onion
• 4 garlic cloves
• 1 rosemary sprig

Instructions

1. Step 1: Season the beef all over with 3 ½ teaspoons of kosher salt and a few grinds of black pepper. In a large, heavy skillet over medium-high heat, heat the oil. Cook the beef, undisturbed, until the bottom is browned, about 3 minutes. Turn and cook the other side until browned, about 3 minutes more. Transfer the roast to a plate.
2. Step 2: In a slow cooker, whisk together the beef broth, tomato paste, Worcestershire sauce, and cornstarch. Add the potatoes, carrots, onion, garlic, and rosemary. Season with the remaining 1 teaspoon of salt and a few grinds of pepper.
3. Step 3: Nestle the browned beef into the vegetables. Cover and cook until the beef is fork-tender, about 5 hours on High or 8 hours on Low.
4. Step 4: Transfer the roast to a platter and thinly slice against the grain. Transfer the vegetables to a serving platter and arrange the beef slices on top. Skim the fat from the cooking juices in the slow cooker and drizzle the juices over the meat and vegetables. Serve warm.

Tips & Variations

• For deeper flavor, sear the beef in batches if your skillet is small, to avoid steaming the meat.
• Add mushrooms or parsnips for extra heartiness.
• Use fresh herbs like thyme or bay leaves in addition to rosemary for enhanced aroma.
• If you prefer a thicker gravy, remove the beef and vegetables, then simmer the juices in a saucepan until reduced.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. For longer storage, freeze the meat and vegetables separately for up to 3 months, thawing overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this pot roast?

Yes, other tough cuts like brisket or round roast work well since slow cooking breaks down their connective tissues, resulting in tender meat.

Do I need to brown the beef before slow cooking?

Browning adds extra flavor and color but can be skipped if you’re short on time. The roast will still be tender and delicious.

Slow-Cooker Pot Roast Recipe

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This Slow-Cooker Pot Roast is a hearty and tender beef dish, cooked low and slow with flavorful vegetables and a rich, savory sauce. Perfect for a comforting family meal, it features a juicy chuck roast browned to perfection, then slow-cooked with potatoes, carrots, onion, garlic, and fresh rosemary. The broth is enhanced with tomato paste and Worcestershire sauce, creating a deliciously thickened gravy to drizzle over the roast and vegetables.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 5 hours (High) or 8 hours (Low)
• Total Time: 5 hours 15 minutes (High) or 8 hours 15 minutes (Low)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Seasoning

• 1 1/2 lb beef chuck roast
• 4 1/2 tsp kosher salt, divided (3 1/2 tsp + 1 tsp)
• Freshly ground black pepper, to taste
• 1 tbsp neutral oil (such as vegetable or canola oil)

Broth and Sauce

• 3/4 cup low-sodium beef broth
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 tbsp cornstarch

Vegetables and Herbs

• 1 lb small potatoes
• 3 carrots
• 1 medium yellow onion
• 4 garlic cloves
• 1 sprig fresh rosemary

Instructions

1. Season and Brown the Beef: Season the beef chuck roast all over with 3 ½ teaspoons of kosher salt and freshly ground black pepper. Heat 1 tablespoon of neutral oil in a large, heavy skillet over medium-high heat. When the oil is hot, add the beef and cook undisturbed for about 3 minutes until the bottom is nicely browned. Flip and continue cooking the other side for about 3 minutes more to achieve a good sear. Once browned, transfer the beef to a plate.
2. Prepare the Slow Cooker Base: In the slow cooker, whisk together 3/4 cup of low-sodium beef broth, 2 tablespoons of tomato paste, 2 tablespoons of Worcestershire sauce, and 1 tablespoon of cornstarch. This mixture will create a flavorful sauce that thickens during cooking.
3. Add Vegetables and Herbs: To the slow cooker, add 1 pound of small potatoes (washed and whole or halved if large), 3 carrots (peeled and cut into chunks), 1 medium yellow onion (peeled and quartered), 4 whole garlic cloves (peeled), and 1 sprig of fresh rosemary. Season the vegetables with the remaining 1 teaspoon of kosher salt and additional freshly ground black pepper.
4. Cook the Pot Roast: Nestle the browned beef roast into the vegetables in the slow cooker, ensuring it is partially submerged in the broth mixture. Cover with the lid and cook until the beef is fork-tender, about 5 hours on High heat or 8 hours on Low heat setting of your slow cooker.
5. Serve: Once cooked, transfer the roast to a serving platter and slice thinly against the grain to ensure tenderness. Arrange the cooked vegetables around or underneath the sliced roast. Skim any excess fat from the juices remaining in the slow cooker, then drizzle the sauce over the meat and vegetables. Serve warm for a comforting meal.

Notes

• For extra flavor, you can add herbs like thyme or bay leaves along with the rosemary.
• If your slow cooker runs hot, check the roast earlier to avoid overcooking.
• Smaller potatoes cook more quickly; halve larger ones to ensure even cooking.
• The cornstarch in the broth helps thicken the sauce; for a thicker gravy, stir it in just before cooking.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

Keywords: slow cooker pot roast, beef chuck roast, slow cooked beef, comfort food, pot roast recipe