Slow Cooker Pot Roast
Slow Cooker Pot Roast is the ultimate comfort food that’s rich, hearty, and incredibly easy to make. This melt-in-your-mouth beef roast is slow-cooked to perfection with tender vegetables, savory herbs, and a flavorful gravy that brings everything together beautifully. Perfect for busy days, this set-it-and-forget-it recipe delivers a warm, home-cooked meal with minimal effort.
Ingredients
- 3–4 lbs beef chuck roast
- 2 tbsp olive oil
- 1 large onion, sliced
- 4 carrots, cut into chunks
- 4 potatoes, cut into chunks
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional, can substitute broth)
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 tsp dried thyme (or 3 sprigs fresh)
- 2 tsp dried rosemary (or 2 sprigs fresh)
- 2 bay leaves
- Salt and black pepper, to taste
- 2 tbsp cornstarch + 2 tbsp water (for slurry, optional, to thicken gravy)
Instructions
- Prepare the Beef Pat the beef roast dry with paper towels. Season generously with salt and black pepper. Heat olive oil in a skillet and sear the roast on all sides until browned (about 4–5 minutes per side).
- Arrange in the Slow Cooker Place sliced onions, carrots, and potatoes at the bottom of the slow cooker. Add minced garlic for extra flavor. Place the seared beef roast on top.
- Add Liquid u0026 Seasonings Mix beef broth, red wine, tomato paste, and Worcestershire sauce in a bowl. Pour mixture over the roast and vegetables. Sprinkle with thyme, rosemary, and add bay leaves.
- Slow Cook Cover with lid and cook: On low for 8 hours, OR On high for 4–5 hours.
- Make the Gravy (Optional) Remove roast and vegetables when done. Strain cooking liquid into a saucepan. Simmer and whisk in a cornstarch slurry until thickened.
- Serve Slice or shred roast. Spoon gravy over beef and vegetables.