Description
A hearty slow cooker pot roast with tender beef, potatoes, and carrots in rich gravy.
Ingredients
Scale
- 3–4 lb beef chuck roast
- 1 lb baby carrots
- 1 ½–2 lb potatoes, cut into large chunks
- 1 onion, sliced (optional)
- 3 cups beef broth
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato paste (optional, for deeper flavor)
- 3 garlic cloves, minced
- 1 tsp salt (plus more to taste)
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 2 tbsp cornstarch + 2 tbsp cold water (optional, to thicken gravy)
Instructions
- Place the potatoes and carrots in the bottom of the slow cooker. Add onion if using.
- Lay the chuck roast on top of the vegetables.
- In a bowl, whisk together beef broth, Worcestershire sauce, tomato paste (if using), garlic, salt, pepper, thyme, and rosemary. Pour over the roast. Add bay leaves.
- Cover and cook on LOW for 8–10 hours (or HIGH for 4–6 hours) until the beef is fall-apart tender.
- Remove the roast and vegetables. Discard bay leaves.
- Optional gravy: Pour cooking liquid into a saucepan, bring to a simmer, and whisk in cornstarch slurry. Cook 2–3 minutes until thickened.
- Serve pot roast with potatoes and carrots, spooning gravy over the top.
Notes
- For best results, don’t lift the lid during cooking.
- Cut potatoes in large chunks so they don’t overcook.
- Let the roast rest 10 minutes before slicing.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg