Health

Slow-Cooker Pot Roast Recipe

admin 2 min read

Slow Cooker Chuck Roast with Vegetables

Ingredients

  • 3 lbs (1.4 kg) chuck roast
  • Salt and black pepper, to taste
  • 2 tbsp olive oil
  • 1 large onion, thinly sliced
  • 4 cloves garlic, minced
  • 4 large carrots, cut into 2-inch (5 cm) pieces
  • 1 lb (450 g) baby potatoes, halved
  • 2 cups (480 ml) beef broth
  • 1 cup (240 ml) red wine (optional, for richer flavor)
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 2 tbsp cornstarch (optional, for thickening)
  • 2 tbsp water (optional, for thickening)

Instructions

1. Season the Roast

Pat the chuck roast dry with paper towels. Generously season all sides with salt and black pepper.

2. Sear the Meat (Recommended but Optional)

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the roast and sear for about 3–4 minutes per side, until a deep brown crust forms.
  3. Transfer the seared roast to a plate.
    Searing adds extra flavor and helps keep the meat juicy.

3. Arrange the Vegetables

Place the sliced onion, carrot pieces, and halved baby potatoes in an even layer on the bottom of the slow cooker.

4. Add the Roast and Seasonings

  1. Place the chuck roast on top of the vegetables.
  2. Add the minced garlic, beef broth, and red wine (if using) to the slow cooker.
  3. Stir in the tomato paste and Worcestershire sauce.
  4. Sprinkle in the dried thyme and rosemary, then tuck the bay leaves into the liquid.

5. Cook the Pot Roast

  • Cover the slow cooker with the lid.
  • Cook on low for 8–10 hours or on high for 4–5 hours, until the meat is very tender and can be pulled apart easily with a fork and the vegetables are soft.

Optional: Make a Thick Gravy

  1. Once the roast is done, carefully remove the meat and vegetables from the slow cooker and place them on a serving platter. Cover loosely with foil to keep warm.
  2. In a small bowl, whisk together the cornstarch and water to create a smooth slurry.
  3. Pour the cooking liquid from the slow cooker into a saucepan and bring it to a gentle boil over medium heat.
  4. Whisk in the cornstarch slurry and cook for 2–3 minutes, or until the sauce has thickened to your liking.

Serve

  • Slice or shred the chuck roast.
  • Serve the meat with the carrots, potatoes, and onions.
  • Spoon the gravy over the top, if using, and enjoy.