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–+ servings
Slow cooker pot roast with tender chuck roast, carrots, potatoes, and rich savory gravy served in a rustic bowl, beautifully plated

Slow Cooker Pot Roast

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Prep Time 20 minutes
Cook Time 9 hours
Total Time 9 hours 20 minutes
Servings 6 servings

Ingredients
  

  • 3.5 lbs chuck roast boneless or bone-in, patted dry
  • 2 tsp kosher salt plus more to taste
  • 1 tsp black pepper freshly ground
  • 1 tsp garlic powder
  • 2 tbsp olive oil for searing
  • 4 medium carrots peeled and cut into 2-inch chunks
  • 2 medium parsnips peeled and cut into 2-inch chunks
  • 1.5 lbs Yukon Gold potatoes halved or quartered depending on size
  • 3 stalks celery cut into 2-inch pieces
  • 1 large yellow onion roughly chopped
  • 5 cloves garlic smashed and peeled
  • 2 cups low-sodium beef broth bone broth preferred for extra richness
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 tbsp cornstarch for the gravy slurry
  • 2 tbsp cold water to mix with cornstarch

Instructions
 

  • Pat the chuck roast thoroughly dry with paper towels. Season generously on all sides with salt, pepper, and garlic powder.
  • Heat olive oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat until shimmering and just beginning to smoke.
  • Sear the roast for 3 to 4 minutes per side without moving it, until a deep mahogany crust forms on all sides including the edges. This step builds the foundational flavor of your entire dish — do not skip it.
  • Remove the seared roast and set aside. If desired, deglaze the pan with a splash of beef broth, scraping up all the browned bits, and add those drippings to your slow cooker.
  • Add the chopped onion, smashed garlic, carrots, parsnips, potatoes, and celery to the bottom of the slow cooker insert. Season the vegetables lightly with salt and pepper.
  • In a small bowl or measuring cup, whisk together the beef broth, tomato paste, and Worcestershire sauce until smooth. Pour over the vegetables.
  • Nestle the seared chuck roast on top of the vegetables. Lay the fresh thyme and rosemary sprigs over and around the roast.
  • Place the lid on the slow cooker and cook on LOW for 8 to 10 hours, or until the beef is completely tender and shreds easily with two forks. Do not cook on HIGH — low and slow is essential for properly breaking down the collagen in the chuck roast.
  • In the last 30 minutes of cooking, check the vegetables for doneness. They should be fork-tender but still holding their shape. If they seem underdone, replace the lid and continue cooking.
  • When the roast is done, carefully transfer the beef and vegetables to a serving platter or large bowl and tent loosely with foil to keep warm.
  • Ladle the braising liquid from the slow cooker into a medium saucepan. Skim off any visible fat from the surface. Bring to a simmer over medium heat.
  • In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the slurry into the simmering braising liquid while whisking constantly. Cook for 2 to 3 minutes until the gravy thickens to your desired consistency. Taste and adjust salt and pepper.
  • Remove and discard the thyme and rosemary sprigs from the platter. Pull or slice the beef, arrange with the vegetables, and ladle the hot gravy generously over everything. Serve immediately.

Notes

Storage: Store beef, vegetables, and gravy together in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently in a covered saucepan with a splash of broth. Tip: For even richer gravy, substitute 1/2 cup of the beef broth with a dry red wine such as Cabernet Sauvignon. Variation: Add 8 oz halved baby bella mushrooms to the slow cooker with the vegetables for an extra layer of umami depth.
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