Slow Cooker Pot Roast is the perfect way to get filling delicious food to the table. The meat is fork tender and full of natural flavors. The gravy is juicy, tender and ever so savory. The vegetables are stewed to perfection and full of cooked in rich juices. Gravy lovers, like me, will enjoy wiping the plate clean with a fresh made roll. My growing family requires a filling meal that makes enough for leftovers just to see up with the hunger demand. This recipe fed my family of five and had enough for leftovers the next day. Serve with cornbread, French-bread or your favorite dinner roll.
Watch the video and follow the instructions below to enjoy the convenience of a well prepared meal that requires very little interaction while it transforms into a family feast. This recipe is just one example of why everyone should have a slow cooker in their home. The slow cooker is a great way to plan ahead and have a wonderful meal ready to serve. Prepare ahead of time, refrigerate and then reheat with ease. Like and share this or any of the recipes you find interesting form my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all my latest eatfoodlicious publications. My family absolutely loved this recipe and I hope your does too.
Pat the beef dry with a papper towel. Season with salt and pepper on both sides of the meat.
Heat the skillet/pan to medium high. Add 2 tbsp of olive oil and wait for 3-4 minutes.
Sear the roast chunk for 4-5 minutes per-side or until brown. Then transfer the roast into the slow cooker.
Add onion, garlic to the skillet/pan (add oil if needed). Sauté for 2-3 minutes or until fragrant.
Then place the onion & garlic on top of the roast.
Add broth, Worcestershire sauce, potatoes, carrots, bay leaves, rosemary, and thyme to the slow cooker.
Slow cook on low for 9-10 hours or until fork tender. Slow cook on high for 5 hours or until tender. Note: for a 3 lbs roast, slow cook on low for 8 hours or until fork tender.
Transfer the vegetables & roast to a bowl/plate. Cover with saran wrap until ready to serve.
Transfer the remaining liquid from the slow cooker to a sauce pan. Heat the pan to medium-high. Add the cornstarch mixture to the pan. Be sure to stir frequently until the mixture has dissolved to form the sauce. Turn down the heat to medium and cook for addtional 6-8 minutes or until the sauce has thickened to your preference. Place a mesh/strainer on top of a bowl.
Alternative: Place a mesh/strainer on top of a bowl. Pour the broth through the strainer. Transfer the liquid to a sauce pan and heat to medium-high. Add cornstarch mixture and stir. Turn down the heat to medium and cook for addtional 6-8 minutes or until the sauce has thickened to your preference.
Pour the gravy through the strainer.
Season with salt to taste.
Serve with dinner rolls, rice, pasta or salad. Enjoy!
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Slow Cooker Pot Roast
Equipment
- Slow Cooker
Ingredients
- 4 lbs beef chuck roast
- 2 cups unsalted or low-sodium beef broth/stock
- 1 tbsp Worcestershire sauce
- 1 ½ tsp salt
- 1 tsp black pepper
- 2 lbs yukon gold potatoes peeled & cut into quarters
- 1 lb carrots peeled & cut into 2" long
- 4 garlic cloves minced
- 1 onion chopped
- 3 bay leaves
- 4 sprigs fresh thyme or 1 tsp dried thyme
- 2 sprigs fresh rosemary or 1 tsp dried rosemary
Cornstarch Mixture
- 3 tbsp cold water
- 2 tbsp cornstarch
Instructions
- Pat the beef dry with a paper towel. Season with salt and pepper on both sides of the meat. Heat the skillet/pan to medium high. Add 2 tbsp of olive oil and wait for 3-4 minutes. Sear the roast chunk for 4-5 minutes per-side or until brown. Then transfer the roast into the slow cooker.
- Add onion, garlic to the skillet/pan (add oil if needed). Sauté for 2-3 minutes or until fragrant. Then place the onion & garlic on top of the roast.
- Add broth, Worcestershire sauce, potatoes, carrots, bay leaves, rosemary, and thyme to the slow cooker.
- Slow cook on low for 9-10 hours or until fork tender. Slow cook on high for 5 hours or until tender. Note: for a 3 lbs roast, slow cook on low for 8 hours or until fork tender.
- Transfer the vegetables & roast to a bowl/plate. Cover with saran wrap until ready to serve.
Gravy
- In a small bowl: combine cornstarch with cold water. Mix until the cornstarch has dissolved.
- Transfer the remaining liquid from the slow cooker to a sauce pan. Heat the pan to medium-high. Add the cornstarch mixture to the pan. Be sure to stir frequently until the mixture has dissolved to form the sauce. Turn down the heat to medium and cook for addtional 6-8 minutes or until the sauce has thickened to your preference. Place a mesh/strainer on top of a bowl. Pour the gravy through the strainer. Season with salt to taste.Alternative: Place a mesh/strainer on top of a bowl. Pour the broth through the strainer. Transfer the liquid to a sauce pan and heat to medium-high. Add cornstarch mixture and stir. Turn down the heat to medium and cook for addtional 6-8 minutes or until the sauce has thickened to your preference.
Serve with dinner rolls, rice, pasta or salad. Enjoy!
Video
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