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Ultimate Slow Cooker Pot Roast with Tender Vegetables

Two slices of tender, shredded pot roast served with glazed carrots and small potatoes in rich brown gravy.
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Make a melt-in-your-mouth tender pot roast using your slow cooker. This easy recipe delivers a hearty, classic comfort food dinner with minimal effort, featuring beef, potatoes, and carrots in a rich gravy.

Ingredients

Scale
  • 3 lb beef chuck roast
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 lb baby potatoes, halved
  • 4 large carrots, cut into 1-inch pieces
  • 2 tbsp cornstarch
  • 3 tbsp cold water

Instructions

  1. Pat the beef roast dry. Season all sides with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 2-3 minutes per side. Remove the roast and place it in the basin of your slow cooker.
  3. Add the chopped onion and minced garlic to the skillet and cook until softened, about 3 minutes. Scrape any browned bits from the bottom of the pan.
  4. Pour the beef broth and Worcestershire sauce into the skillet. Bring to a simmer, then pour the liquid mixture over the roast in the slow cooker.
  5. Add the dried thyme and bay leaf to the slow cooker.
  6. Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the beef is fall-apart tender.
  7. One hour before serving, add the potatoes and carrots around the roast. Continue cooking until the vegetables are tender.
  8. Remove the roast and vegetables from the slow cooker. Discard the bay leaf.
  9. To make the gravy, whisk together the cornstarch and cold water in a small bowl to create a slurry. Stir the slurry into the remaining liquid in the slow cooker.
  10. Increase the slow cooker setting to HIGH (if not already there) and cook, uncovered, for 10-15 minutes, stirring occasionally, until the gravy thickens.
  11. Shred or slice the beef and serve immediately with the vegetables and gravy.

Notes

  • For a Dutch oven method, sear the beef, add liquids and seasonings, cover tightly, and bake at 300°F (150°C) for 3 to 4 hours. Add vegetables during the last 90 minutes of cooking.
  • If you prefer a deeper flavor, use red wine instead of some of the beef broth.
  • This recipe is excellent for meal prep; the leftovers reheat well.

Nutrition

Find it online: https://dishicious.com/easy-slow-cooker-pot-roast-tender-beef/