Slow Cooker Pot Roast
Is there a better lazy Sunday meal than a hearty, winter slow cooker pot roast dinner? Probably not. We have tender fall-apart beef that literally just melts in your mouth with flavor-packed veggies. (Jump to Recipe)
This pot roast recipe is one of the best things that has happened to me this winter. Even though I love using the slow cooker year-round, I’m especially fond of it this winter (particularly, with a teething baby who refuses to be anywhere but in mama’s arms).
This pot roast recipe is nearly one of those dump-and-go, set-it-and-forget-it kind of meals with the exception of one small step before throwing it all in.
To get the most flavor out of the chuck roast, searing the meat in a skillet over high temperature is an important step here. It will seal in those juices and give the outside a nice crust.
To Make The Best Slow Cooker Pot Roast Recipe, You’ll Need:
Chuck Roast Cut Of Beef – 2.5-3.5 pounds of chuck roast is ideal. It’s a fattier cut of meat with heavy marbling, making it ideal for longer cooking times.
Gold Potatoes – The size of the gold potatoes matter here. Medium potatoes are preferred. Slice them in half and add them to the slow cooker.
Large Carrots – Select carrots that are large and thick in size. They will hold their shape well even after hours of cooking.
Yellow Onion – Roughly chop or quarter your onion.
Beef Broth – Use two cups or 1 (15 oz) can of beef broth. Beef bone broth is another great selection!
Garlic – The more the merrier. Don’t use the dried version to sub here.
Herbs – Fresh herbs such as rosemary and thyme are absolutely necessary. Don’t use the dry stuff. The only dry ingredient here is a bay leaf, that’s all!
Cornstarch (mixed with water) – A cornstarch slurry makes the most wonderful gravy to pour over the veggies and roast. This step is completely optional. Even if you skip this step, you’ll still have an amazing product.
To Make The Best Slow Cooker Pot Roast
Season the chuck roast with a generous amount of salt and pepper. Sear it in a skillet until all of the sides are browned and have a nice crust. Put the veggies in the slow cooker with the beef on top. Add beef broth, fresh rosemary, thyme, garlic, and bay leaf. Cover and cook. Cook on low for 8-10 hours and on high for 5-6 hours. During the last hour of cooking, whisk together cornstarch and water and add it to the slow cooker. This will create a gravy with the beef broth. Roughly shred the meat and serve with the veggies. Pour gravy over meat and veggies. Garnish with fresh chopped parsley and serve.
If you love this slow cooker pot roast recipe, be sure to check out a few of my favorite!
One Skillet Lemon Parmesan Chicken And Orecchiette
One Pot Greek Couscous Chicken With Lemon Dill Yogurt Sauce
Three-Cheese Italian Sausage Stuffed Shells
Tomato and Basil Tortellini Soup
Cajun Shrimp Fettuccine Alfredo
If you make this Slow Cooker Pot Roast recipe, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Slow Cooker Pot Roast
Is there a better lazy Sunday meal than a hearty, winter slow cooker pot roast dinner? Probably not. We have tender fall-apart beef that literally just melts in your mouth with flavor-packed veggies.
Ingredients
- 2½-3½ pounds boneless chuck roast
- 1½ tsp salt
- 1 tsp pepper
- 2 tbsp olive oil
- 2 pounds medium gold potatoes, cut in half
- 4 large carrots, peeled and cut into 2 inch pieces
- 1 yellow onion, roughly chopped
- 2 cups beef broth
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, minced
- 1 tbsp fresh thyme, minced
- 1 bay leaf
- 2 tbsp cornstarch
- 2 tbsp water
- 2 tbsp chopped fresh parsley, for garnish
Instructions
-
Season chuck roast with salt and pepper.
-
Heat olive oil in a large skillet over medium/high heat. Add chuck roast to skillet. Sear on all sides until browned, about 4-5 minutes each side.
-
Add potatoes, carrots, and onion to the bottom of slow cooker.
-
Add chuck roast on top of the veggies. Move the bulky veggies around the roast if needed to make the roast fit well.
-
Pour beef broth over the roast and veggies. Add garlic, rosemary, thyme, and bay leaf on top. Cover and cook on low for 8-10 hours or on high for 5-6 hours
-
Whisk together cornstarch and water and add to the slow cooker the last hour of cooking.
-
Season with salt to taste. Remove roast and roughly shred/break apart with two forks. Serve alongside veggies. Remove gravy from bottom of slow cooker and pour over roast and veggies. Garnish with parsley.
