Description
This Slow Cooker Pot Roast recipe is a classic comfort food dish that yields tender, flavorful meat with hearty vegetables in a rich gravy. Perfect for a cozy family dinner or a gathering with friends.
Ingredients
Scale
Chuck Roast:
3 to 4 pounds
Olive Oil:
1 tablespoon
Salt:
1 teaspoon
Black Pepper:
1/2 teaspoon
Garlic Powder:
1 teaspoon
Onion Powder:
1 teaspoon
Dried Thyme:
1 teaspoon
Dried Rosemary:
1 teaspoon
Onion:
1 medium, sliced
Garlic:
4 cloves, minced
Carrots:
4 large, cut into 2-inch chunks
Baby Potatoes:
2 pounds, halved
Beef Broth:
2 cups
Tomato Paste:
2 tablespoons
Worcestershire Sauce:
2 tablespoons
Cornstarch:
2 tablespoons
Water:
2 tablespoons
Fresh Parsley:
for garnish
Instructions
- Season the Chuck Roast: Rub salt, pepper, garlic powder, onion powder, thyme, and rosemary all over the chuck roast.
- Sear the Roast: Brown the seasoned roast in a skillet with olive oil.
- Prepare the Slow Cooker: Place the seared roast in the slow cooker and surround it with onions, garlic, carrots, and potatoes.
- Mix the Broth: Combine beef broth, tomato paste, and Worcestershire sauce; pour over the roast and vegetables.
- Cook: Cover and cook on low for 8-9 hours or high for 4-5 hours until the meat is tender.
- Thicken the Gravy: Remove the roast and veggies, thicken the cooking liquid with cornstarch and water in the slow cooker.
- Serve: Slice or shred the roast, serve with veggies, and top with gravy. Garnish with fresh parsley.
Notes
- You can use parsnips or turnips instead of carrots for variety.
- Red wine can be added to the sauce for extra richness.
- Leftovers are great for sandwiches or reheating.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 510
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 43 g
- Cholesterol: 130 mg
