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Slow cooker pot roast on a white platter with shredded beef, golden potatoes, carrots, rich gravy, and parsley garnish

Slow Cooker Pot Roast Recipe

This slow cooker pot roast is the ultimate comfort meal featuring tender chuck roast, hearty potatoes, and carrots infused with a flavorful beef gravy. This easy recipe is perfect for family dinners or cozy weeknights, delivering a juicy and tender meal with minimal effort.
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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Course Main Course
Cuisine American
Servings 6 servings

Equipment

  • Large pot
  • Slow cooker
  • Fine-mesh strainer
  • Small saucepan
  • Wooden spoon

Ingredients
  

  • 1 1/2 Tbsp olive oil divided
  • 1 (3 lb) chuck roast
  • Salt and freshly ground black pepper
  • 1 medium yellow onion peeled, halved, and cut into thick slices
  • 5 cloves garlic minced (1 1/2 Tbsp)
  • 1 1/4 cups beef broth
  • 2 tsp Worcestershire sauce
  • 1 Tbsp minced fresh thyme
  • 1 Tbsp minced fresh rosemary
  • 2.5 lbs small Yukon gold potatoes left whole
  • 5 medium carrots peeled and cut into 1-inch pieces
  • 2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth (optional, for thickening gravy)
  • 2 Tbsp chopped fresh parsley for garnish

Instructions
 

  • Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab the chuck roast dry with paper towels, then season it generously with salt and black pepper. Sear the roast in the hot pot until it’s browned on both sides, about 4-5 minutes per side. Transfer the roast to your slow cooker.
  • Add the remaining 1/2 Tbsp olive oil to the same pot. Sauté the onion for about 2 minutes, then add the minced garlic and cook for another 30 seconds. Pour the onion-garlic mixture over the roast in the slow cooker.
  • Return the pot to the heat and pour in the beef broth, Worcestershire sauce, thyme, and rosemary. Cook for about 15 seconds, scraping up any browned bits from the bottom – those little bits are packed with flavor! Remove from heat and pour the mixture over the roast.
  • Layer the potatoes and carrots on top of the roast and onion mixture in the slow cooker. Pour the remaining beef broth mixture evenly over the vegetables, then season to taste with salt and pepper.
  • Cover the slow cooker and cook on low heat for 8-9 hours, or until the roast and vegetables are fork-tender.
  • Carefully remove the roast and vegetables from the slow cooker. Shred the roast with two forks, discarding any excess fat. If desired, cut the potatoes into halves or quarters for easier serving.
  • To thicken the broth into a gravy, pour the liquid from the slow cooker through a fine-mesh strainer into a small saucepan. Heat over medium-high heat. Whisk the cornstarch with 3 Tbsp of beef broth, then stir it into the saucepan. Simmer, stirring constantly, until thickened (30-60 seconds).
  • Plate the roast and vegetables, drizzle with the gravy, and sprinkle with fresh chopped parsley for a pop of color and freshness.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop. Gravy may thicken in the refrigerator; loosen with a splash of beef broth when reheating.