Slow-Cooker Pot Roast Recipe

 

Here’s a classic Slow-Cooker Pot Roast recipe—tender beef with vegetables in a rich, savory gravy.

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🥘 Ingredients

• 3–4 lbs (1.5–2 kg) beef chuck roast
• 2 tbsp olive oil (for searing)
• 1 large onion, sliced
• 4 carrots, cut into chunks
• 3–4 potatoes, cut into chunks
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 tbsp tomato paste (optional, for richness)
• 2 tbsp Worcestershire sauce
• 2 tsp dried thyme (or a few fresh sprigs)
• 2 tsp dried rosemary (or a few fresh sprigs)
• 2 bay leaves
• Salt & black pepper, to taste

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👩‍🍳 Instructions

1. Prep & Sear (Optional but Recommended):
   Pat roast dry, season well with salt & pepper. Heat olive oil in a skillet over medium-high. Sear roast 3–4 min per side until browned.

2. Layer in Slow Cooker:
   Place onions, carrots, potatoes, and garlic in the bottom. Set roast on top.

3. Add Liquids & Seasonings:
   Mix broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour over roast.

4. Cook:

   • On LOW: 8–9 hours (very tender).
   • On HIGH: 4–5 hours.

5. Make Gravy (Optional):
   Remove roast & veggies. Strain liquid into a saucepan, simmer, and whisk in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) until thickened.

6. Serve:
   Slice roast, serve with vegetables and spoon gravy over the top.

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👉 Would you like me to also give you a short, one-pot version (everything tossed in without searing or extra steps) for busy days?