Slow Cooker Pot Roast is a classic American dish that brings warmth and comfort to any dinner table. This hearty meal is perfect for busy families and those chilly winter nights when you crave something savory and satisfying. The beauty of this recipe lies in its simplicity and the low and slow cooking method that transforms a tough cut of beef into tender, melt-in-your-mouth perfection. With minimal prep time, you can set it and forget it, allowing the flavors to develop while you go about your day.
Ingredients
Scale:
3 to 4 pounds beef chuck roast
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup beef broth
4 medium carrots, cut into 2-inch pieces
3 medium potatoes, cut into quarters
1 large onion, quartered
2 stalks celery, cut into 2-inch pieces
2 tablespoons cornstarch
2 tablespoons water
Instructions
Start by seasoning the beef chuck roast. In a small bowl, mix salt, black pepper, garlic powder, onion powder, thyme, and rosemary. Rub this mixture all over the roast.
Heat olive oil in a large skillet over medium-high heat. Sear the roast for about 4-5 minutes on each side until it develops a golden-brown crust.
Transfer the seared roast to the slow cooker.
Add the beef broth to the slow cooker, ensuring the roast is well-covered. This will help keep the meat moist and contribute to a flavorful gravy for roast.
Layer the vegetables around the roast. Start with the potatoes, followed by carrots, onions, and celery.
Cover the slow cooker and cook on low for 8-10 hours or high for 4-5 hours. The roast is done when it is fork-tender and easily pulls apart.
Once cooked, remove the roast and vegetables from the slow cooker to a serving platter. Cover with foil to keep warm.
To make the gravy, combine cornstarch and water in a small bowl until smooth. Stir this mixture into the remaining liquid in the slow cooker. Cook on high for about 15 minutes, stirring occasionally, until the gravy thickens.
Slice the roast and serve with vegetables, drizzled with the savory gravy.
