This Slow Cooker Pot Roast is the ultimate comfort food that’s perfect for those busy weeknights or lazy weekends. Imagine coming home to the mouthwatering aroma of tender beef, perfectly cooked vegetables, and a rich, savory gravy. This recipe is a game-changer for anyone looking to create a hearty, delicious meal with minimal effort.
Why You’ll Love This Recipe
- Effortless Cooking: Let your slow cooker do all the work while you go about your day.
- Melt-in-Your-Mouth Tender: The long, slow cooking process ensures incredibly tender beef every time.
- One-Pot Wonder: Everything cooks together, infusing the vegetables with amazing flavor.
- Perfect for Meal Prep: Make a big batch and enjoy leftovers throughout the week.
Ingredients
- Chuck Roast: The star of the show, this cut becomes incredibly tender when slow-cooked.
- Carrots and Potatoes: These hearty vegetables soak up all the delicious flavors.
- Thyme: Adds a subtle, earthy flavor that complements the beef beautifully.
- Onions and Garlic: Essential aromatics that create a flavorful base.
- Balsamic Vinegar: Adds a touch of sweetness and acidity to balance the rich flavors.
- Tomato Paste: Intensifies the savory notes and adds depth to the sauce.
- Beef Stock: Forms the base of our rich gravy.
- Soy Sauce: A secret ingredient that enhances the umami flavor of the beef.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Wine Lover’s Version: Replace half the beef stock with red wine for a more complex flavor.
- Herb Garden Delight: Add rosemary and bay leaves for an aromatic twist.
- Root Vegetable Medley: Swap in parsnips or turnips for some of the carrots and potatoes.
- Spicy Kick: Add a diced jalapeño or a teaspoon of red pepper flakes for some heat.
How to Make Slow Cooker Pot Roast
Step 1: Prep the Vegetables
Start by loading your slow cooker with the carrots, potatoes, and thyme. This creates a flavorful bed for your roast.
Step 2: Season and Sear the Beef
Generously season your chuck roast with salt and pepper. Then, give it a good sear in a hot skillet. This step is crucial for developing those rich, deep flavors we all love in a pot roast.
Step 3: Sauté the Aromatics
In the same skillet, cook your onions and garlic until they’re fragrant and slightly caramelized. Add the balsamic vinegar and tomato paste for an extra flavor boost.
Step 4: Make the Gravy Base
Create a quick roux with butter and flour, then whisk in the beef stock and soy sauce. This will give you a velvety smooth gravy that’s packed with flavor.
Step 5: Slow Cook to Perfection
Pour everything into your slow cooker and let it work its magic. Low and slow is the way to go for the most tender, fall-apart beef.
Step 6: Serve and Enjoy
Once everything is cooked to perfection, slice the beef against the grain and serve it up with the vegetables and plenty of that delicious gravy.
Pro Tips for Making the Recipe
- Choose the Right Cut: Chuck roast is ideal for slow cooking, but brisket or round roast can work too.
- Don’t Skip the Sear: Browning the meat first adds a depth of flavor you can’t get from slow cooking alone.
- Layer Wisely: Put the vegetables on the bottom so they cook fully and absorb all those delicious juices.
- Let It Rest: After cooking, let the meat rest for 10-15 minutes before slicing for the juiciest results.
How to Serve
This Slow Cooker Pot Roast is a meal in itself, but here are some delicious serving suggestions:
- Crusty Bread: Perfect for soaking up every last drop of that amazing gravy.
- Green Salad: A light, crisp salad provides a nice contrast to the rich pot roast.
- Roasted Green Beans: Add some extra veggies to round out the meal.
Make Ahead and Storage
Storing Leftovers
Store your pot roast in an airtight container in the refrigerator for up to 5 days. The flavors actually get better over time!
Freezing
This pot roast freezes beautifully. Store in freezer-safe containers for up to 3 months.
Reheating
Gently reheat in the microwave or on the stovetop, adding a splash of beef broth if needed to keep everything moist.
FAQs
Can I use a different cut of beef?
While chuck roast is ideal, you can use brisket or round roast. Just be aware that cooking times may vary slightly.
What if my gravy is too thin?
If your gravy is thin after cooking, remove the meat and vegetables, then simmer the liquid on the stovetop until it reduces to your desired consistency.
Can I add wine to this recipe?
Absolutely! Replace half the beef stock with a good quality red wine for an extra layer of flavor.
Is it necessary to sear the meat first?
While you can skip this step if you’re short on time, searing the meat adds a ton of flavor and is highly recommended for the best results.
This Slow Cooker Pot Roast is more than just a meal; it’s a warm hug on a plate. The tender beef, perfectly cooked vegetables, and rich gravy come together to create a dish that’s sure to become a family favorite. So dust off that slow cooker, grab your ingredients, and get ready to fill your home with the irresistible aroma of comfort food at its finest. Happy cooking!
Print
Slow Cooker Pot Roast Recipe
- Prep Time: 20 minutes
- Cook Time: 5 hour
- Total Time: 5 hour 20 minutes
- Category: Main-course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Pot Roast is a comforting, hearty meal that’s perfect for busy weeknights or lazy weekends. Tender chuck roast, carrots, and potatoes are slow-cooked to perfection in a rich, savory gravy.
Ingredients
- 12 ounces (340 g) carrots, peeled and cut into 1 1/2″ pieces
- 1 pound (454 g) Yukon Gold potatoes, cut into 1 1/2″ pieces
- 5 sprigs thyme
- 3 pounds (1.4 kg) chuck roast, or chuck roll, excess fat trimmed
- 2 teaspoons (12 g) kosher salt, divided
- 1 teaspoon (2 g) black pepper
- 2 tablespoons (30 ml) olive oil
- 1 1/2 cups (200 g) yellow onions, 1″ pieces
- 1 tablespoon (10 g) minced garlic
- 2 tablespoons (30 ml) balsamic vinegar
- 2 tablespoons (30 g) tomato paste
- 3 tablespoons (45 g) unsalted butter
- 3 tablespoons (17 g) all-purpose flour
- 1 1/2 cups (480 ml) unsalted beef stock
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon chopped parsley
Instructions
- Prepare Vegetables: In a 6-quart slow cooker, add potatoes, carrots, and thyme sprigs.
- Season Beef: Dry the surface of the chuck roast with a paper towel. Evenly season all sides of the beef with 1 ½ teaspoons salt and 1 teaspoon pepper.
- Brown Surface: Heat a large skillet over medium-high heat. Add oil. Once hot, add the beef to the pan. Sear until golden brown, about 5 minutes per side. Transfer to the slow cooker. Reserve the pan and drippings to cook onions.
- Saute Aromatics: Heat the skillet over medium heat. Add the onions, and saute until lightly golden and tender, about 2 minutes. Add garlic and saute for 30 seconds. Add balsamic vinegar and cook until reduced and coats the onions, about 1 minute. Add tomato paste, stir and cook for 1 minute. Transfer the mixture to the slow cooker.
- Make Pan Sauce: Heat the skillet over medium-high heat. Add butter and flour, whisk to combine, and cook for 30 seconds. Gradually add beef stock, vigorously whisking to create a smooth and lightly thickened sauce, about 1 to 2 minutes. The liquid should be near a boil to thicken. Increase the heat if needed once all of the stock is added. Stir in soy sauce and ½ teaspoon salt. Taste and adjust the seasoning as needed.
- Slow Cook: Add the pan sauce to the slow cooker. Cover and cook on the High setting for 4 to 5 hours or the Low setting for 7 to 8 hours. The vegetables should pierce easily with a fork, and the meat should be tender when sliced.
- Slice Meat: Look for the grainline, and cut the beef perpendicular across the grain into slices. Optionally, cut the slices further into smaller pieces. Return the meat to the slow cooker to keep warm before serving.
- To Serve: Serve pot roast with vegetables and sauce. Garnish with parsley.
Notes
- Storing: Cool and store in an airtight container for up to 5 days in the refrigerator.
- Reheating: Cover and reheat on high setting in the microwave in 15 to 30-second intervals until hot.
- Make it Gluten-Free: Use cassava flour as a 1:1 replacement for flour. Alternatively, omit butter and flour and mix 1 1/2 tablespoons of cornstarch with 3 tablespoons of cold water to make a cornstarch slurry. Add to the slow cooker in the last 30 minutes of cooking the pot roast.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 720
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 140
