Description

This Slow Cooker Pot Roast is a tender, flavorful classic comfort dish featuring juicy chuck roast slow-cooked with fresh herbs, garlic, onions, carrots, and Yukon gold potatoes. The roast is first seared to lock in flavor, then slow cooked for hours until perfectly tender, making it an easy, hearty meal with a rich homemade gravy.

Ingredients

Scale

Meat & Seasoning

1 (3 lb) chuck roast
Salt and freshly ground black pepper
1 1/2 Tbsp olive oil, (divided)

Vegetables

1 medium yellow onion, peeled, halved and cut into thick slices
5 garlic cloves, minced (1 1/2 Tbsp)
2.5 lbs small Yukon gold potatoes, left whole
5 medium carrots (about 1 lb), peeled and cut into 1-inch pieces

Liquids & Herbs

1 1/4 cups beef broth
2 tsp Worcestershire sauce
1 Tbsp minced fresh thyme
1 Tbsp minced fresh rosemary

Optional for Gravy

2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth

Garnish

2 Tbsp chopped fresh parsley

Instructions

Prepare and Season the Roast: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Pat the chuck roast dry with paper towels and season all sides generously with salt and freshly ground black pepper. This step ensures a flavorful crust during searing.
Sear the Roast: Place the seasoned roast in the hot pot and sear it until well browned on both sides, about 4 to 5 minutes per side. This browning adds depth of flavor. Transfer the seared roast to the slow cooker.
Sauté Onion and Garlic: Add the remaining 1/2 Tbsp olive oil to the pot. Add the thickly sliced onion and sauté for 2 minutes until softened. Add minced garlic and sauté for an additional 30 seconds. Pour this aromatic mixture over the roast in the slow cooker.
Deglaze the Pot: Return the pot to medium heat and pour in the beef broth along with Worcestershire sauce, minced thyme, and rosemary. Cook for about 15 seconds, scraping up the browned bits from the bottom of the pot to capture all flavors. Remove from heat.
Add Vegetables: Layer the whole Yukon gold potatoes and carrot pieces over the onions in the slow cooker. Pour the broth mixture evenly over the vegetables and roast. Season with additional salt and pepper as desired.
Slow Cook: Cover the slow cooker and cook on low heat for 8 to 9 hours, or until the roast and vegetables are tender and flavorful.
Prepare Roast and Vegetables for Serving: Remove the roast and vegetables from the slow cooker. Shred the roast, discarding any excess fat, and optionally cut the potatoes if preferred.
Make Optional Gravy: Pour the cooking broth from the slow cooker through a fine mesh strainer into a small saucepan. Heat over medium-high heat. Whisk together cornstarch and 3 Tbsp beef broth to create a slurry, then stir it into the saucepan. Bring to a simmer while stirring constantly and cook for 30 to 60 seconds until thickened.
Serve: Plate the shredded roast and vegetables. Pour the rich gravy over the top and sprinkle with chopped fresh parsley for a bright, fresh finish.

Notes

Searing the roast before slow cooking is key for maximum flavor and a better texture.
If you prefer a thicker gravy, adjust the cornstarch slurry accordingly, adding more if needed.
Use small Yukon gold potatoes to ensure even cooking without needing to cut them.
Leftovers store well in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop or in the microwave until heated through.

Prep Time: 20 minutes
Cook Time: 8 hours 30 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Keywords: slow cooker pot roast, chuck roast recipe, comfort food, slow cooked beef, easy pot roast, slow cooker dinner