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Slow-Cooker Pot Roast Recipe

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★★★★★

4.8 from 123 reviews

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.

Ingredients

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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

Find it online: https://thefoodrecipe.com/the-slow-cooker-pot-roast-recipe/