Classic Slow Cooker Pot Roast - Tender, Comforting, and Easy
Discover slow cooker pot roast—tender and slow-simmered to perfection. A classic that delivers comfort and impressive results.
Ingredients
- 3 to 4 pounds beef chuck roast (well-marbled for tenderness)
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon black pepper, freshly ground
- 1 tablespoon garlic powder or 3 cloves garlic, minced
- 1 large onion, sliced or chopped
- 4 carrots, peeled and cut into 2-inch chunks
- 1 to 1.5 pounds baby potatoes (Yukon gold or red), halved if large
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth (low-sodium preferred)
- 1 teaspoon dried thyme or 3 sprigs fresh thyme
- 1 teaspoon dried rosemary or 1 sprig fresh rosemary
- 2 bay leaves
- 2 tablespoons olive oil or neutral oil, for searing
- 2 tablespoons cornstarch (optional, for gravy)
- 2 tablespoons cold water (optional, for slurry)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Season the roast: Pat the beef dry. Rub all over with salt, pepper, and garlic powder (or minced garlic). Let it sit while you prep the veggies.
- Prep the slow cooker: Add the onions, carrots, and potatoes to the bottom. This creates a bed for the roast and keeps the vegetables flavorful and intact.
- Sear the beef: Heat oil in a large skillet over medium-high. Sear the roast 3–4 minutes per side until deeply browned. This step builds flavor and helps the roast stay juicy.
- Build the braising liquid: Reduce skillet heat to medium. Stir in tomato paste and cook 1 minute. Add Worcestershire sauce and beef broth, scraping up browned bits. Pour this mixture over the vegetables in the slow cooker.
- Add herbs and roast: Place the seared roast on top of the vegetables. Add thyme, rosemary, and bay leaves. Cover with the lid.
- Cook low and slow: Cook on Low for 8–10 hours or High for 4–5 hours, until the beef is fork-tender and easily shreds.
- Taste and adjust: Remove the herbs and bay leaves. Taste the juices and add more salt or pepper if needed.
- Make a quick gravy (optional): Transfer 2 cups of the cooking liquid to a saucepan. Bring to a simmer. Stir together cornstarch and cold water, then whisk into the liquid. Cook 1–2 minutes until thickened. Season to taste.
- Serve: Slice or shred the roast. Spoon over vegetables and gravy. Garnish with parsley if you like.
