ere is a classic, foolproof recipe for a tender and flavorful Slow-Cooker Pot Roast. It’s the perfect “set it and forget it” meal that tastes like you spent hours in the kitchen.
Here is a classic, foolproof recipe for a tender and flavorful Slow-Cooker Pot Roast. It’s the perfect “set it and forget it” meal that tastes like you spent hours in the kitchen.
Classic Slow-Cooker Pot Roast
This recipe yields a succulent roast with fall-apart vegetables and a built-in gravy.
Ingredients
· For the Roast:
· 1 (3-4 pound) Chuck roast (or bottom round roast)
· 1 tbsp olive oil
· 1 tsp salt
· 1/2 tsp black pepper
· 1 tsp garlic powder
· For the Vegetables:
· 1.5 lbs baby potatoes or Yukon Gold potatoes, halved or quartered
· 3-4 large carrots, peeled and cut into 2-inch chunks
· 1 large yellow onion, cut into large chunks
· For the Gravy / Broth:
· 1 cup beef broth (low sodium)
· 1 tbsp Worcestershire sauce
· 2 tbsp tomato paste
· 4 cloves garlic, minced
· 2 sprigs fresh rosemary (or 1 tsp dried)
· 3 sprigs fresh thyme (or 1 tsp dried)
· 2 bay leaves
· For the Slurry (to finish):
· 2 tbsp cornstarch
· 2 tbsp cold water
Instructions
- Sear the Meat (Crucial for Flavor!)
· Pat the chuck roast completely dry with paper towels. This ensures a good sear.
· In a small bowl, mix the salt, pepper, and garlic powder. Rub the seasoning all over the roast.
· Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
· Sear the roast for 3-4 minutes per side, until a deep brown crust forms. Don’t move the meat while it sears—let it get that crust. Brown the sides as well if you have time.
- Build the Flavor Base
· While the meat sears, whisk together the beef broth, Worcestershire sauce, and tomato paste in your slow cooker until the tomato paste dissolves.
· Add the minced garlic, rosemary, thyme, and bay leaves to the liquid.
- Layer the Vegetables
· Place the chopped onions in the bottom of the slow cooker (this creates a rack for the meat to sit on).
· Add the carrots and potatoes around the sides and on top of the onions.
- Combine and Cook
· Place the seared roast on top of the vegetables.
· Pour any juices left in the searing pan over the meat (deglaze the pan with a splash of broth if you like).
· Cover the slow cooker and cook on LOW for 8-10 hours or on HIGH for 5-6 hours. The meat is done when it is fork-tender and shreds easily.
- Thicken the Gravy (Optional but Recommended)
· Carefully remove the roast and vegetables to a platter and tent with foil to keep warm. Discard the bay leaves and herb stems.
· Strain or leave as is: You can strain the juices into a saucepan, or if you prefer a “rustic” gravy with the onions, leave them in.
· Make a slurry: In a small bowl, whisk the cornstarch and cold water until smooth.
· Pour the juices from the slow cooker into a saucepan and bring to a simmer over medium heat.
· Slowly whisk in the cornstarch slurry. Continue to stir for 1-2 minutes until the gravy thickens. Season with extra salt and pepper to taste.
- Serve
· Spoon the gravy over the pot roast and vegetables. Serve warm.
Tips for the Best Pot Roast
· Don’t skip the sear: This caramelizes the outside of the meat, adding a depth of flavor that you simply can’t get from the slow cooker alone.
· Cut the veggies large: Because the roast cooks for so long, smaller vegetable pieces will turn to mush. Keep them in large chunks.
· Lift the meat: Placing the meat on top of the onions (rather than the bottom of the pot) allows air to circulate and prevents the bottom from getting mushy.
· The meat matters: Chuck roast is the king of pot roasts. It has great marbling that breaks down during the long cook, making it incredibly tender and juicy
