Description
This comforting Pot Roast Slow Cooker recipe yields tender, flavorful beef with perfectly cooked carrots. Slow-cooked for 10 hours, the chuck roast becomes melt-in-your-mouth delicious, infused with herbs and savory onion soup mix. A rich gravy made from meat drippings, beef bouillon, and flour brings everything together, making it an ideal hearty meal for family dinners.
Ingredients
Scale
Meat and Seasoning
- 3 to 4 pound chuck roast
- Salt and pepper (copious amounts)
- 1 tablespoon oil (optional, for browning)
Slow Cooker Liquid and Flavoring
- 1 & 1/2 cups water
- 1 & 1/2 teaspoons Better Than Bouillon Beef Base
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 2 1-ounce packets onion soup mix
- 2 pounds carrots, peeled and chopped into chunks
Gravy Ingredients
- 2-3 cups drippings from the meat
- 1-2 cups cold water
- 1/3 to 1/2 cup flour
- 2 teaspoons Better Than Bouillon Beef Base
- 2 tablespoons butter (optional)
- Salt and pepper to taste
Instructions
- Prep the Meat: Begin by seasoning the chuck roast generously with salt and pepper on all sides. If desired, heat 1 tablespoon of oil in a skillet over medium-high heat and brown the roast for 3-4 minutes per side to develop flavor and seal in juices.
- Prepare Slow Cooker Liquid: In the slow cooker, combine 1.5 cups water, 1.5 teaspoons Better Than Bouillon Beef Base, dried thyme, bay leaf, and onion soup mix. Stir to dissolve the bouillon and blend flavors.
- Add Meat and Carrots: Place the seared chuck roast into the slow cooker and add the peeled, chopped carrots around the meat. Cover and cook on low for about 10 hours, or until the meat is tender and falling apart.
- Make the Gravy: When the roast is done, remove it along with the carrots and set aside, keeping warm. Pour 2-3 cups of the meat drippings into a saucepan. Add 1-2 cups cold water and bring to a gentle simmer.
- Thicken the Gravy: Whisk together 1/3 to 1/2 cup flour with a small amount of cold water to create a slurry. Gradually whisk this into the simmering drippings mixture, stirring constantly to avoid lumps. Add 2 teaspoons Better Than Bouillon Beef Base and 2 tablespoons butter (if using) to enrich the gravy. Cook until thickened, then season with salt and pepper to taste.
- Serve: Slice or shred the pot roast and serve it with the cooked carrots, topped generously with the homemade gravy.
Notes
- Optional browning of the roast adds more depth of flavor but can be skipped to save time.
- The gravy can be adjusted in thickness by modifying the amount of flour used.
- Use cold water when mixing flour slurry to avoid lumps in your gravy.
- Leftover roast can be refrigerated for up to 3 days or frozen for up to 3 months.
