Slow Cooker Pot Roast Recipe

Slow Cooker Pot Roast Recipe

This classic pot roast delivers fall-apart tender beef with perfectly cooked vegetables, all smothered in a rich, silky gravy.

Course entree

Cuisine American

Keyword pot roast, slow cooker pot roast

Prep Time 10

Cook Time 8

Total Time 8 10

Servings people

Calories 611kcal

Author Tanya

Ingredients

3-4 lb beef chuck roast preferably flat/thin cut
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons vegetable oil
1 large yellow onion finely chopped
2 medium celery ribs finely chopped
8 cloves garlic minced
2 tablespoons tomato paste
1¼ cups beef broth
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
2 bay leaves
1½ teaspoons dried rosemary
1 teaspoon dried thyme
2 medium carrots cut into 1-inch chunks
1 lb baby potatoes Yukon Gold or red, left whole and unpeeled

For the Gravy

3 tablespoons softened unsalted butter
3 tablespoons all-purpose flour

Instructions

Season the roast generously on all sides with 2 teaspoons kosher salt and 1 teaspoon black pepper.
Heat oil in a large skillet over medium-high heat. Sear the roast until deeply browned on all sides, about 3-4 minutes per side. Transfer to slow cooker.
In the same skillet, add onion and celery and sauté for 2-3 minutes until fragrant. Add garlic and tomato paste and sauté for 30 seconds.
Add beef broth and use a wooden spoon or heat-proof spatula to deglaze and scrape up any brown bits. Add Worcestershire sauce, balsamic vinegar, bay leaves, rosemary, and thyme. Stir gently to combine. Carefully pour this over the roast in the slow cooker.
Add carrots and potatoes to the slow cooker, on top of the roast.
Cover and cook on LOW for 8-10 hours (or HIGH for 5-6 hours) until beef is fork-tender. Start checking at 8 hours.
Remove beef and vegetables from slow cooker and transfer to a serving platter. Cover with foil to keep warm. Remove and discard bay leaves.
Make the gravy: Pour the cooking liquid into a saucepan and bring to a simmer over medium heat. In a small bowl, mash together the softened butter and flour with a fork until it forms a smooth paste (beurre manié). Whisk the paste into the simmering liquid, a little bit at a time, breaking off marble-sized pieces. Let simmer for 3-5 minutes, whisking occasionally, until thickened to your desired consistency. Taste and adjust salt and pepper as needed.
Shred or slice beef thickly and serve with vegetables and plenty of gravy.

Notes

Look for a flat chuck roast rather than a thick rolled roast. The flat cut cooks more evenly in the slow cooker. If using a thicker rolled roast, you may need to increase cooking time.

Slow cooker temperatures vary by brand. If your roast isn’t fork-tender after 8 hours on LOW, continue cooking and check every 30-60 minutes.

Nutrition