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Slow Cooker Pot Roast

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Slow cooker pot roast is a classic comfort food made with tender beef, hearty vegetables, and a savory gravy. Cooked low and slow, it’s a satisfying one-pot meal perfect for family dinners, Sunday gatherings, or cozy nights in.

Ingredients

  • 3–4 lb beef chuck roast
  • 2 tbsp olive oil (for searing)
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 4 carrots, cut into large chunks
  • 4 medium potatoes, cut into large chunks
  • 2 celery stalks, chopped
  • 2 cups beef broth
  • 1/2 cup red wine (optional)
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 2 sprigs fresh thyme (or 1 tsp dried)
  • 2 sprigs fresh rosemary (or 1 tsp dried)
  • 1 bay leaf
  • Salt and pepper, to taste
  • 2 tbsp cornstarch + 2 tbsp water (for thickening, optional)

Instructions

  1. Season beef chuck roast generously with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Sear roast on all sides until browned (optional but adds flavor).
  3. Place onions, carrots, potatoes, and celery in the bottom of the slow cooker.
  4. Place seared roast on top of the vegetables.
  5. In a bowl, whisk beef broth, tomato paste, Worcestershire sauce, and red wine (if using). Pour mixture over the roast.
  6. Add garlic, thyme, rosemary, and bay leaf.
  7. Cover and cook on low for 8–10 hours or on high for 4–5 hours, until beef is fork-tender.
  8. Remove roast and vegetables from the slow cooker. For gravy, whisk cornstarch with water, stir into cooking liquid, and simmer until thickened.
  9. Slice beef, serve with vegetables, and spoon gravy on top.

Notes

Sear the beef for richer flavor, though it’s optional.Swap potatoes with sweet potatoes for a different twist.Add mushrooms or parsnips for variety.Use balsamic vinegar instead of wine for a tangy flavor.Freeze leftovers for up to 3 months in airtight containers.

Nutrition

Find it online: https://cookibly.com/slow-cooker-pot-roast/