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Slow Cooker Pot Roast

Tender chuck roast slow cooked with carrots, potatoes, and a savory broth, finished with a quick homemade gravy.
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Prep Time 20 minutes
Cook Time 8 hours
Servings: 6
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 lbs boneless chuck roast
  • 1 tbsp olive oil
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 large onion cut into wedges
  • 4 carrots cut into 2-inch chunks
  • 1 1/2 lbs baby potatoes halved
  • 4 cloves garlic smashed
  • 1 1/2 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 2 bay leaves
  • 2 tbsp cornstarch mixed with 2 tbsp cold water, for the gravy

Equipment

  • 1 Slow cooker
  • 1 Large skillet
  • 1 Saucepan (For the gravy)

Method
 

  1. Step 1: Pat the roast dry and season with the salt and pepper.
  2. Step 2: Sear in olive oil for 3 to 4 minutes per side, until deeply browned, then transfer to the slow cooker.
  3. Tip: Don't skip the sear, since it adds deep roasted flavor.
  4. Step 3: Scatter the onion, carrots, potatoes, and garlic around the roast.
  5. Step 4: Whisk the broth, Worcestershire, tomato paste, and thyme, pour over the roast, and add the bay leaves.
  6. Step 5: Cook on low for 8 to 9 hours, or on high for 5 to 6 hours, until fork-tender.
  7. Tip: If it isn't shredding easily, cook another hour and check again.
  8. Step 6: Remove the roast and vegetables and discard the bay leaves.
  9. Step 7: Simmer the cooking liquid with the cornstarch mixture for 2 to 3 minutes until thickened into gravy.
  10. Step 8: Shred the roast and serve with the vegetables and gravy.

Notes

If the roast isn't shredding easily, it simply needs more time. Cook it another hour and check again.