Classic Slow Cooker Pot Roast
A tender, melt-in-your-mouth beef roast slow-cooked with hearty root vegetables in a savory herb gravy.
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Ingredients
- 3 pounds Chuck roast
- 1 teaspoon Salt and black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, quartered
- 4 cloves Garlic, minced
- 1 pound Carrots, cut into 2-inch chunks
- 1 1/2 pounds Baby potatoes, halved
- 2 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 2 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 2 tablespoons Cornstarch (for thickening)(optional)
Instructions
- 1
Season the chuck roast generously on all sides with salt and black pepper.
- 2
Heat olive oil in a large skillet over medium-high heat and sear the roast until browned on all sides, about 3-4 minutes per side.
- 3
Place the quartered onions, carrots, and potatoes in the bottom of the slow cooker.
- 4
Place the seared roast on top of the vegetables and add the minced garlic.
- 5
Pour the beef broth and Worcestershire sauce over the roast, then tuck the rosemary and thyme sprigs into the liquid.
- 6
Cover and cook on Low for 8-10 hours (or High for 5-6 hours) until the beef is fork-tender.
- 7
Remove the roast and vegetables to a serving platter; discard the herb sprigs.
- 8
Optional: Whisk cornstarch with 2 tablespoons of cold water, stir into the slow cooker liquid, and cook on High for 15 minutes to create a thick gravy.
Nutrition per Serving
485
Calories
42g
Protein
28g
Carbs
22g
Fat
4g
Fiber
5g
Sugar
780mg
Sodium
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