This Slow Cooker Pot Roast is the ultimate one-pot comfort meal — perfectly tender beef, hearty vegetables, and rich gravy all made with ease.

Scale

3–4 lb chuck roast

Salt & pepper to taste

2 tbsp olive oil

4 cloves garlic, minced

1 yellow onion, sliced

1 lb baby potatoes

4 large carrots, peeled and cut

2 cups beef broth

2 tbsp Worcestershire sauce

1 tbsp tomato paste

1 tsp dried thyme

1 tsp dried rosemary

1 bay leaf

2 tbsp cornstarch + 2 tbsp cold water (optional for thickening)

Fresh parsley, chopped (for garnish)

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1. Season the chuck roast with salt and pepper on all sides.

2. Heat olive oil in a skillet over medium-high heat and sear the roast on all sides until browned, about 4–5 minutes per side.

3. Transfer the roast to the slow cooker.

4. Add garlic, onion, baby potatoes, and carrots around the meat.

5. In a bowl, whisk together beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, and bay leaf. Pour over the roast and vegetables.

6. Cover and cook on low for 8–9 hours, or on high for 4–5 hours, until meat is fork-tender.

7. (Optional) For thicker gravy, mix cornstarch and cold water in a small bowl. Stir into slow cooker and cook on high for 15–20 more minutes.

8. Remove bay leaf. Shred the roast gently if desired. Garnish with chopped fresh parsley before serving.

For added flavor, marinate the roast overnight in garlic and Worcestershire.

Use Yukon Gold potatoes for extra creaminess and fewer starches.

You can substitute red wine for half the broth for deeper flavor.