Slow Cooker Pot Roast (Printer-Friendly Layout)
Slow cooked chuck roast with carrots, potatoes, and a rich, savory gravy.
# Ingredients You'll Need:
→ Meat
01 -
4 to 5 pounds chuck roast
→ Seasoning & Oil
02 -
2 tablespoons vegetable oil
03 -
2 teaspoons kosher salt
04 -
1 teaspoon coarse ground black pepper
05 -
1 teaspoon dried thyme
06 -
2 cloves garlic, minced
→ Vegetables
07 -
1 pound carrots, peeled and cut into 2-inch chunks
08 -
2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
→ Liquids & Thickeners
09 -
2 cups beef broth
10 -
2 tablespoons cornstarch
11 -
2 tablespoons cold water
→ Garnish
12 -
Minced parsley (optional)
# Step-by-Step Instructions:
01 -
Season chuck roast evenly with kosher salt, coarse ground black pepper, and dried thyme. Adjust salt to taste if desired.
02 -
Heat vegetable oil in a skillet or slow cooker insert over medium-high heat. Brown the roast for 4–5 minutes per side until deeply caramelized.
03 -
Place carrots, potatoes, and minced garlic into the slow cooker. Lay the browned roast on top and pour beef broth over everything.
04 -
Cover and cook on low for 8 hours or on high for 5 hours until the meat is tender and easily shredded.
05 -
In the last hour of cooking, mix cornstarch and cold water to form a slurry. Stir into the slow cooker to thicken. Alternatively, transfer cooking liquid to a saucepan, stir in the slurry, and cook over high heat for 2–3 minutes until thickened.
06 -
Pour the thickened gravy over the roast and vegetables. Garnish with minced parsley if desired before serving.
# Extra Tips and Tricks:
01 -
Browning the meat enhances both flavor and appearance but may be skipped for convenience.
02 -
Use caution with added salt since beef broth contributes additional sodium.