Description
Make the best slow cooker pot roast with tender beef, rich gravy, and hearty veggies. A flavorful, easy, and comforting family dinner!
Ingredients
Scale
- 3–4 lbs chuck roast (or brisket for a leaner option)
- 2 tbsp olive oil (for searing)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 carrots, peeled and chopped
- 4 potatoes, cut into chunks
- 2 cups beef broth (or red wine for depth)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp smoked paprika
- 2 tbsp cornstarch (to thicken the gravy)
Instructions
- Sear the Roast: Heat olive oil in a skillet over medium-high heat. Season roast with salt, pepper, thyme, rosemary, and smoked paprika. Sear for 3-4 minutes per side. Transfer to slow cooker.
- Prepare the Vegetables: Chop onions, carrots, and potatoes. Layer them at the bottom of the slow cooker. Place the seared roast on top.
- Make the Flavor Base: In the same skillet, sauté garlic and tomato paste for 1-2 minutes. Deglaze with beef broth or red wine, scraping up the brown bits. Stir in Worcestershire sauce and pour over the roast.
- Slow Cook: Cover and cook on LOW for 8-10 hours or HIGH for 4-6 hours, until the roast is fork-tender.
- Make the Gravy: Remove 2 cups of cooking liquid. In a separate bowl, mix cornstarch with ¼ cup cold water. Heat the liquid in a saucepan, whisking in the cornstarch mixture. Cook until thickened, then pour over the roast before serving.
Notes
- For extra flavor, add a splash of balsamic vinegar or a bay leaf.
- For ultra-tender meat, cook on LOW for the full 10 hours.
- To prevent dry meat, avoid opening the slow cooker lid frequently.
- For a richer sauce, use red wine instead of beef broth.
- Make it ahead: Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
- Prep Time: 15minutes
- Cook Time: 8-10 hours (on LOW) or 4-6 hours (on HIGH)