Slow Cooker Pot Roast (Printer-friendly)
Savory slow-cooked beef combined with carrots and herbs delivers tender, flavorful results.
# What You'll Need:
→ Beef
01 - 3 lbs beef chuck roast, trimmed
02 - 1 tsp kosher salt
03 - ½ tsp black pepper
→ Vegetables
04 - 5 large carrots, peeled and cut into 2-inch pieces
05 - 1 large yellow onion, sliced
06 - 3 cloves garlic, minced
07 - 2 celery stalks, cut into 2-inch pieces
08 - 1 lb baby potatoes, halved (optional)
→ Liquids
09 - 2 cups beef broth, gluten-free if needed
10 - ½ cup dry red wine (optional, or substitute extra broth)
→ Seasonings & Aromatics
11 - 2 tbsp tomato paste
12 - 2 tbsp Worcestershire sauce, gluten-free if needed
13 - 1 tsp dried thyme
14 - 1 tsp dried rosemary
15 - 2 bay leaves
→ Thickening (optional)
16 - 2 tbsp cornstarch
17 - 2 tbsp cold water
# How to Prepare:
01 - Pat beef dry and season all sides evenly with kosher salt and black pepper.
02 - Heat a large skillet over medium-high heat and sear roast for 3 to 4 minutes per side until browned. Transfer to slow cooker.
03 - Arrange carrots, onion, garlic, celery, and baby potatoes (if using) around beef in the slow cooker.
04 - Whisk together beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves; pour over beef and vegetables.
05 - Cover and cook on LOW for 8 hours or HIGH for 5 hours until beef is tender and vegetables are cooked through.
06 - Remove beef and vegetables to a serving platter and discard bay leaves.
07 - Mix cornstarch and cold water in a small bowl; stir into slow cooker and cook on HIGH for 5 to 10 minutes until sauce thickens.
08 - Slice or shred beef and serve alongside vegetables with sauce.
# Expert Advice:
01 -
- It practically cooks itself while you live your life, then rewards you with deeply savory, melt-in-your-mouth beef.
- The whole kitchen smells like a five-star restaurant, but without the stress or the cleanup nightmare.
- You'll have leftovers that somehow taste even better the next day, perfect for sandwiches or quick meals.
02 -
- Don't skip the searing step—those browned bits are pure flavor, and a slow cooker won't develop that crust on its own.
- Overcooked vegetables are the enemy; if you're cooking on HIGH for 5 hours, add your softer veggies (carrots, potatoes) later so they don't turn to mush.
- Bay leaves are bitter if you bite into them, so always count them as you remove them to make sure you didn't miss any.
03 -
- Invest in a good slow cooker thermometer; 8 hours can vary wildly between models, and knowing your meat hits 190°F guarantees tenderness.
- A splash of balsamic vinegar or Dijon mustard stirred in at the end adds brightness that cuts through the richness and makes people guess your secrets.