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Best Classic Slow Cooker Pot Roast with Root Vegetables and Gravy

A serving of tender, shredded pot roast swimming in rich gravy alongside roasted carrots and potatoes.
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Make a tender, fall-apart beef chuck roast in your slow cooker. This classic pot roast recipe includes simple seasoning and results in a hearty, comforting meal with tender vegetables and rich gravy.

Ingredients

Scale
  • 3 lb beef chuck roast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 large carrots, cut into 2-inch pieces
  • 3 medium potatoes, quartered
  • 1 large yellow onion, roughly chopped

Instructions

  1. Pat the chuck roast dry with paper towels. In a small bowl, mix the salt, pepper, garlic powder, onion powder, thyme, and rosemary for the best pot roast seasoning. Rub this seasoning mix evenly over all sides of the beef roast.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the seasoned beef roast on all sides until deeply browned, about 2 to 3 minutes per side. This step builds flavor for your juicy chuck roast.
  3. Place the seared beef roast in the basin of your slow cooker.
  4. Pour the beef broth and Worcestershire sauce around the roast.
  5. Arrange the carrots, potatoes, and onion around the beef. Do not stir.
  6. Cover the slow cooker 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. Remove the roast and vegetables from the slow cooker and keep them warm.
  8. For the gravy: Skim any excess fat from the liquid remaining in the slow cooker. Whisk 2 tablespoons of cornstarch with 3 tablespoons of cold water in a small bowl to create a slurry.
  9. Pour the slurry into the hot liquid in the slow cooker. Stir well. Cook on HIGH for 5 to 10 minutes, stirring occasionally, until the gravy thickens.
  10. Slice or shred the pot roast and serve immediately with the vegetables and homemade gravy.

Notes

  • For make ahead roast recipe storage, cool the roast and gravy completely before storing them separately in airtight containers in the refrigerator for up to 3 days.
  • If you prefer a Dutch oven pot roast method, sear the beef, then place it in a Dutch oven with the liquids and vegetables. Cover tightly and bake at 325°F (160°C) for 3 to 4 hours.
  • This recipe works well for a Sunday dinner roast because it requires minimal attention during the long cooking time.

Nutrition

Find it online: https://littlekitchendiary.com/best-classic-slow-cooker-pot-roast/