Description

This Slow Cooker Pot Roast with Vegetables is a hearty and comforting meal perfect for a family dinner. Featuring tender chuck roast slow-cooked with potatoes, carrots, onions, and a flavorful blend of herbs and beef broth, this easy recipe yields juicy, fall-apart meat and rich, savory gravy. The optional step of searing the roast enhances the flavor depth, while the slow cooker method ensures effortless cooking and tender results.

Ingredients

Scale

Meat

3-4 pound chuck roast

Vegetables

2 pounds potatoes (russet or Yukon gold, cut into large chunks)
1 pound carrots (cut into 2-inch pieces)
2 medium onions (quartered)
4 cloves garlic (minced)

Liquids & Flavorings

2 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dried thyme
2 teaspoons dried rosemary
2 bay leaves
Salt and pepper to taste

Optional

2 tablespoons olive oil (for searing the meat)
2 tablespoons cornstarch (for thickening gravy)

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Instructions

Season the Meat: Generously season the chuck roast with salt and pepper on all sides to enhance flavor.
Optional Searing: Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. This step adds a deeper flavor but can be skipped for convenience.
Prepare Slow Cooker Base: Place the chopped onions, minced garlic, and bay leaves at the bottom of the slow cooker, creating a flavorful bed for the meat.
Add the Roast: Place the seared or raw chuck roast on top of the onions in the slow cooker.
Add Vegetables: Arrange the potato and carrot chunks around the roast inside the slow cooker for even cooking with the meat.
Mix and Pour Sauce: In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary, then pour this mixture evenly over the meat and vegetables.
Cook Low and Slow: Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender and easily falls apart with a fork.
Remove Bay Leaves: Once cooking is done, carefully remove and discard the bay leaves from the slow cooker.
Optional Gravy Thickening: To thicken the gravy, stir cornstarch with 1/4 cup cold water to make a slurry. Mix this into the liquid in the slow cooker and cook on high for an additional 15-20 minutes until the gravy thickens nicely.
Rest the Roast: Allow the roast to rest for 10-15 minutes before slicing or shredding to keep the juices locked in.
Serve: Serve the tender pot roast hot with the cooked vegetables and thickened gravy, alongside your favorite sides.

Notes

Searing the roast before slow cooking is optional but adds a richer flavor and improved texture.
You can use either russet or Yukon gold potatoes depending on your preference; Yukon golds hold shape better.
Adjust seasoning at the end of cooking if needed; the long cook time can mellow spices.
The cornstarch slurry is optional but recommended if you prefer a thicker gravy.
Leftovers keep well refrigerated for up to 3 days or can be frozen for longer storage.