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This slow cooked pot roast brings together tender beef chuck hearty root vegetables and rich savory broth for the kind of comfort meal that fills your home with warmth all day long. It is the recipe I pull out when I want dinner to feel like a hug after a long week. The slow cooker does most of the work but the results taste like you hovered over the stove all afternoon.
The first time I made this roast was during a cold rainy Sunday and now my family always requests it on gloomy days. It is that kind of nostalgic and reliable dish.
Ingredients
- Chuck roast: provides deep beefy flavor and becomes meltingly tender when slow cooked
- Vegetable oil: helps achieve a good sear for added depth
- Kosher salt: balances the richness and seasons the entire dish
- Coarse ground black pepper: adds gentle heat and texture
- Dried thyme: brings a woodsy herb note that complements the meat
- Garlic: adds warmth and savory foundation
- Carrots: become sweet and tender and also help flavor the broth
- Yukon Gold potatoes: hold their shape and offer buttery texture
- Beef broth: creates the flavorful base of the gravy
- Cornstarch and cold water: create the slurry that thickens everything at the end
- Minced parsley: gives a fresh final touch but it is optional
Look for a well marbled chuck roast for the most flavor and tenderness and pick Yukon Golds for their buttery consistency after cooking
Step-by-Step Instructions
- Sear the Meat
- Pat the chuck roast dry and season thoroughly with kosher salt black pepper and thyme. In a large skillet or slow cooker insert with sauté function heat vegetable oil over medium high until shimmering. Brown the roast on all sides about four to five minutes per side to develop deep caramelized flavor.
- Layer the Vegetables
- Peel and cut carrots and potatoes into large chunks to prevent them from falling apart during cooking. Spread them along with minced garlic evenly in the base of the slow cooker.
- Assemble the Roast
- Place the browned chuck roast on top of the vegetables. Pour in beef broth making sure it reaches the bottom to help everything cook evenly and develop flavor.
- Slow Cook
- Cover the cooker and set to low for eight hours or high for five. The meat is done when it shreds easily with a fork and the vegetables are tender.
- Thicken the Gravy
- About an hour before cooking is complete whisk cornstarch and cold water together to make a slurry. Stir it into the slow cooker to allow the broth to thicken into a rich gravy. Alternatively remove the meat and vegetables then simmer the liquid in a saucepan with the slurry for two to three minutes until thickened.
- Serve
- Slice or shred the roast and serve with the vegetables. Spoon gravy generously over the top and sprinkle with fresh parsley if using.
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This dish reminds me of Sunday dinners with my grandmother where everyone would gather in the kitchen waiting for the lid to come off the slow cooker. The thyme was always her touch.
Storage Tips
Let leftovers cool completely before storing in airtight containers. Refrigerate for up to four days or freeze for up to three months. Reheat gently on the stove or in the microwave adding a splash of broth if needed to loosen the sauce.
Ingredient Substitutions
If you do not have Yukon Golds use red potatoes for a similar texture. For extra depth try adding a splash of red wine or Worcestershire sauce to the broth. Fresh herbs like rosemary or parsley stems can be cooked in the pot for added aroma.
Serving Suggestions
This roast is filling on its own but pairs wonderfully with crusty bread or over creamy mashed potatoes. A side salad or roasted green beans can add freshness to the plate.
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Cultural Context
Pot roast has long been a staple in American kitchens especially in colder months. Its roots trace back to European braising traditions brought over by immigrants and adapted with local ingredients and methods. The slow cooker version became popular in the mid 20th century as a convenient weeknight solution.
Frequently Asked Questions About Recipes
- → Can I skip browning the roast?
Yes, but browning adds depth and color to the dish. If short on time, you can skip it and still have a delicious result.
- → What cut of beef works best?
Chuck roast is ideal due to its marbling and ability to become tender during long, slow cooking.
- → Can I cook this on high instead of low?
Yes, cook on high for 5 hours instead of low for 8 hours. The meat will still become tender and flavorful.
- → How do I thicken the sauce?
Mix cornstarch and cold water into a slurry, then stir it in during the last hour or heat separately to create a thick gravy.
- → What vegetables can I add?
In addition to carrots and potatoes, you can add celery, parsnips, or pearl onions for extra flavor and texture.