Description
Slow Cooker Pot Roast is the ultimate comfort food. This simple, hands-off recipe transforms a tough cut of meat into a juicy, tender masterpiece, filled with rich flavors from the herbs, broth, and vegetables. It’s the perfect solution for busy days, as you can prep the ingredients in the morning and come home to a warm, hearty dinner.
Ingredients
Scale
For the Pot Roast:
- 3–4 lbs chuck roast (boneless or bone-in)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 large onion, chopped
- 3–4 garlic cloves, minced
- 4 cups beef broth (or stock)
- 1 cup red wine (optional)
- 1 tablespoon tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, cut into chunks
- 1 cup frozen peas (optional, added near the end of cooking)
For the Gravy (optional):
- 1 tablespoon cornstarch (mixed with 2 tablespoons water to form a slurry)
- 1 tablespoon butter (for added richness)
Instructions
- Sear the Roast: Heat olive oil in a large skillet over medium-high heat. Season the chuck roast with salt and pepper. Sear the roast on all sides for 3-4 minutes until a brown crust forms. Transfer the roast to the slow cooker.
- Prepare the Crockpot: Add chopped onion, garlic, beef broth, red wine (if using), tomato paste, thyme, rosemary, and bay leaves to the slow cooker. Stir to combine.
- Add Vegetables: Add chopped carrots and potatoes around the roast in the crockpot.
- Cook the Roast: Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the roast is fork-tender.
- Make the Gravy (Optional): Once the roast is cooked, remove it and set it aside to rest. Pour the cooking liquid into a saucepan, bring it to a simmer, and whisk in the cornstarch slurry. Cook for 2-3 minutes until thickened, then stir in butter for a rich gravy.
- Serve and Enjoy: Slice or shred the roast and serve with the vegetables and gravy. Optionally add frozen peas for color and sweetness.
Notes
- Extra veggies: Add parsnips, sweet potatoes, or turnips for variety.
- Spicy kick: Add tandoori masala or smoked paprika for a touch of heat and depth.
- Meat options: Swap the chuck roast for brisket or round roast for leaner cuts.
- Make it Mexican-style: Serve with tortillas, avocado dip, and salsa for a taco-inspired twist.
- Prep Time: 15 minutes
- Cook Time: 7-8 hours (low) or 4-5 hours (high)
- Category: Main Course
- Method: Slow Cooked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Slow Cooker Pot Roast, Crockpot roast, easy pot roast recipe, comfort food