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Slow Cooker Pot Roast

Savory Slow Cooker Pot Roast for Effortless Comfort Food

This Slow Cooker Pot Roast offers effortless comfort food with tender beef, rich gravy, and vibrant veggies, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 8 hours
Resting Time 10 minutes
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 370
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Roast
  • 3 pounds Chuck roast Ideal for tenderness and flavor
For the Base
  • 2 tablespoons Olive oil Can swap with canola or vegetable oil
  • 1 teaspoon Salt Adjust to suit your taste
  • 1 teaspoon Black pepper Adjust to suit your taste
  • 1 medium Onion Yellow onions recommended
  • 4 cloves Garlic Fresh garlic preferred
For the Flavor Layer
  • 2 tablespoons Tomato paste Omit for low-carb diets
  • 1 tablespoon Brown sugar Can replace with honey or maple syrup
  • 1 tablespoon Italian seasoning Can swap with oregano
  • 1 teaspoon Garlic powder Increase fresh garlic quantity if omitted
  • 1 teaspoon Onion powder Increase fresh onion quantity if omitted
  • 1 teaspoon Chili powder Swap for smoked paprika if desired
For the Cooking Liquid
  • 4 cups Beef stock Opt for low-sodium if preferred
  • 1 cup Water Used for cornstarch slurry
For the Vegetables
  • 4 medium Carrots Classic veggie absorbing flavors
  • 2 medium Potatoes Classic veggie absorbing flavors
  • 2 sprigs Fresh thyme Can use dried herbs in lesser amounts
  • 2 sprigs Fresh rosemary Can use dried herbs in lesser amounts
  • 2 leaves Bay leaves Can use dried herbs in lesser amounts
For the Gravy
  • 2 tablespoons Cornstarch Can use arrowroot or flour if not gluten-free

Equipment

  • Slow Cooker
  • Large pan
  • meat thermometer

Method
 

Step‑by‑Step Instructions
  1. Begin by patting the beef roast dry with paper towels, then generously season all sides with salt and pepper.
  2. Heat a large pan over medium-high heat, add olive oil, then sear the roast for about 4-5 minutes on each side.
  3. In the same pan, reduce heat to medium, add sliced onions with a pinch of salt and pepper, and sauté for around 4 minutes.
  4. Add minced garlic, tomato paste, brown sugar, and Italian seasoning to the onions, stirring well and cooking for an additional minute.
  5. Pour in the beef stock, scraping the bottom of the pan to lift any brown bits, then transfer this mixture to your slow cooker.
  6. Place the seared roast in the slow cooker surrounded by roughly chopped carrots and potatoes, then pour remaining beef stock over.
  7. Sprinkle fresh thyme, rosemary, and bay leaves over the roast and vegetables; cover and set to low for 8 hours or high for 4 hours.
  8. Carefully strain the liquid from the slow cooker into a saucepan, mix cornstarch with cold water to create a slurry.
  9. Heat the reserved liquid over medium heat and gradually whisk in the slurry, cooking until thickened.
  10. Slice or shred the pot roast and serve alongside the carrots and potatoes, drenching everything in the gravy.

Nutrition

Serving: 1servingCalories: 370kcalCarbohydrates: 19gProtein: 30gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 25mgCalcium: 60mgIron: 3mg

Notes

Searing the roast adds rich flavor; don’t clean the pan for the gravy, and taste as you go for perfect seasoning.

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