Slow Cooker Pot Roast

pouring gravy over slow cooked pot roast on platter

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Warm up with the best slow cooker pot roast ever! Tender, fall-apart beef chuck roast, flavorful veggies, and a rich gravy make this the ultimate cozy family dinner. It cooks low and slow for 8 hours until it's tender and flavorful.

Prep Time25

Cook Time8

Total Time8 25

Course: Main Course

Cuisine: American

Servings: people

Calories: 527kcal

Author: Tania

Equipment

8 quart slow cooker
12-inch cast iron skillet for searing

Ingredients

For the beef:

3 pounds boneless beef chuck roast
8 small cloves garlic for encrusting the beef
1 ½ teaspoons Kosher salt plus more to taste
1 teaspoon ground black pepper
2 teaspoon garlic powder
3 teaspoons fresh thyme and rosemary, minced or 2 tsps dried Italian seasoning
Olive oil for searing

For the rest of the pot roast:

1 medium yellow onion chopped
2 medium carrots peeled and cut into large chunks
2 stalks celery chopped
6 cloves garlic, smashed
1 pound baby potatoes whole or halved
4 sprigs fresh rosemary and thyme
1 ½ cups beef broth
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
1 tablespoon tomato paste
Kosher salt and ground black pepper
Chopped Italian parsley for garnish

For the gravy:

3 teaspoons cornstarch
2 tablespoons room temp water

Instructions

Season the beef: Pat dry the chuck roast well dry with paper towels. Using a paring knife, make about 8 deep incisions over the roast and insert the small garlic cloves all the way through. Season both sides with olive oil, Kosher salt (1 ½ teaspoons), ground black pepper (1 teaspoon), garlic powder (2 teaspoons), and the minced thyme and rosemary.
Sear: In a large cast iron skillet over medium-high heat, heat a few generous drizzles of olive oil. Sear on both sides until a golden brown crust forms, about 5-6 minutes per side undisturbed. Set aside.
Add everything into the slow cooker: In a large 8-quart slow cooker, add half of the chopped onions, carrots, celery, smashed garlic, and a few potatoes to help elevate the beef. Then place the seared beef on top, followed by the remaining vegetables, garlic, and potatoes. Tuck in the sprigs of rosemary and thyme.
Pour the cooking liquid: In a bowl, whisk together the beef broth, Worcestershire sauce, balsamic vinegar, tomato paste, Kosher salt (1 tsp), and ground black pepper (½ tsp). Pour the liquid into the slow cooker evenly. The liquid should come a little less than halfway of the way up the roast, not fully submerged, as it will release plenty of juices as it cooks.
Cook on LOW: Cover with the lid and cook on LOW for 8 hours until it’s tender.
Shred and serve: Transfer the roast to a cutting board and shred into medium-sized chunks. Serve on a platter along with the potatoes, vegetables, and the juices (or make a gravy, see below). Garnish with chopped Italian parsley and serve warm with bread for soaking up all the gravy!
How to make gravy: Strain the cooking liquid into a saucepan and skim off excess fat if needed. Bring to a low simmer. Make a cornstarch slurry (2-3 teaspoons cornstarch diluted with 2 tablespoons water), then slowly whisk it into the simmering liquid until thickened to your liking.

Notes

There is no wine in this pot roast recipe. Wine doesn't reduce well in the slow cooker, so we use balsamic vinegar and Worcestershire sauce instead to get that similar acidity and depth.
Use beef chuck roast: Boneless beef chuck has the marbling needed for flavor and texture. Avoid lean beef cuts.
How much cooking liquid: Liquid should come just a little under halfway up the roast, as the beef will release plenty of flavorful juices. Too much will boil the meat instead.
Cut veggies into bigger chunks so they hold their shape during the long cook.
Cook low and slow: 8 hours on LOW gives the best texture. On the HIGH setting for 5 hours works in a pinch but won’t be quite as tender.
Gravy tip: Always dilute the cornstarch with cold water first to prevent lumps.
Make ahead: Fully cook up to 1 day ahead. Cool completely, then store meat, veggies, and juices together in an airtight container. Flavors deepen overnight. Reheat gently on the stovetop with a splash of beef broth.
Freezing: Freeze cooled pot roast and vegetables with juices for up to 3 months. Thaw overnight in the refrigerator before reheating.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition