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Slow Cooker Pot Roast

A nostalgic and flavorful pot roast made in a slow cooker, transforming humble ingredients into a tender and juicy meal perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 9 hours
Total Time 10 hours
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Pot Roast
  • 3 pounds boneless beef chuck roast Look for well-marbled meat for the best flavor and tenderness.
  • 8 cloves small cloves garlic For encrusting the beef; adds intense flavor.
  • 1.5 teaspoons Kosher salt Plus more to taste; essential for flavor.
  • 1 teaspoon ground black pepper Freshly cracked is best for robust flavor.
  • 2 teaspoons garlic powder For an extra layer of garlicky goodness.
  • 3 teaspoons fresh thyme and rosemary, minced Or substitute with 2 teaspoons dried Italian seasoning.
  • 1 medium yellow onion, chopped Adds sweetness and depth.
  • 2 medium carrots, peeled and cut into large chunks For sweetness and nutrition.
  • 2 stalks celery, chopped Adds an aromatic base.
  • 6 cloves garlic, smashed Enhances overall flavor.
  • 1 pound baby potatoes, whole or halved Perfectly tender when cooked slowly.
  • 4 sprigs fresh rosemary and thyme For aromatic cooking.
  • 1.5 cups beef broth Low sodium preferred for moisture and richness.
  • 2 tablespoons Worcestershire sauce Adds umami flavor.
  • 1 tablespoon balsamic vinegar A hint of sweetness complements the meat.
  • 1 tablespoon tomato paste Thickens the sauce.
  • 3 teaspoons cornstarch For thickening the gravy.
  • 2 tablespoons room temp water To mix with cornstarch for the slurry.
  • to taste Kosher salt and ground black pepper Adjust to your preferences.
  • Chopped Italian parsley For garnish.

Method
 

Preparation
  1. Pat the chuck roast dry with paper towels and create 8 deep incisions on the roast. Insert small garlic cloves into the incisions.
  2. Season both sides of the roast with olive oil, Kosher salt, black pepper, garlic powder, and minced thyme and rosemary.
Searing
  1. Heat olive oil in a large cast iron skillet over medium-high heat. Sear the roast on both sides for 5-6 minutes until a golden-brown crust forms.
Cooking
  1. In an 8-quart slow cooker, place half of the chopped onions, carrots, celery, smashed garlic, and some baby potatoes for elevation.
  2. Position the seared beef on top, followed by remaining vegetables, garlic, and potatoes. Nestle the sprigs of rosemary and thyme in the mixture.
  3. In a bowl, whisk together beef broth, Worcestershire sauce, balsamic vinegar, tomato paste, salt, and pepper. Pour over the roast until liquid is halfway up the meat.
  4. Cover and cook on LOW for 8-9 hours, or up to 10 hours for extra tenderness.
Serving
  1. Once finished, shred the roast on a cutting board using two forks into medium-sized chunks. Arrange the meat on a platter with the veggies and juices.
  2. To make gravy, strain the cooking liquid into a saucepan, then thicken with a cornstarch slurry before serving.
  3. Garnish with chopped Italian parsley and serve warm, ideally with crusty bread.

Notes

Allow roast to rest for 15 minutes before shredding. Adjust seasonings to taste. Consider using organic ingredients for enhanced flavor. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.