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Classic Slow Cooker Pot Roast

A hearty and comforting dish made with a chuck roast, root vegetables, and savory herbs, slow-cooked to tender perfection.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main
  • 1 chuck roast about 3 to 4 pounds
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 large yellow onion chopped
  • 4 cloves garlic minced
  • 4 carrots cut into large chunks
  • 4 celery stalks chopped
  • 4 medium potatoes quartered
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon rosemary
  • 2 bay leaves

Method
 

  1. Season the roast with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Sear the roast on all sides for about 3 to 4 minutes per side until it develops a brown crust.
  4. Remove the roast and add the onions and garlic to the skillet. Cook for a few minutes until soft.
  5. Add tomato paste, thyme, rosemary, and bay leaves. Stir for 1 minute to release flavors.
  6. Transfer the contents of the skillet to a slow cooker.
  7. Add carrots, potatoes, and celery to the slow cooker.
  8. Place the roast on top of the vegetables in the slow cooker.
  9. Pour in beef broth until it covers about two-thirds of the roast.
  10. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours, until the roast is tender enough to cut with a spoon.
  11. Remove the bay leaves before serving.
  12. Slice the roast, scoop up the vegetables, and drizzle everything with the cooking liquid as gravy.

Notes

For a thicker gravy, mix 1 tablespoon of flour with cold water and stir it into the cooking liquid 30 minutes before the pot roast finishes cooking. To change things up, try swapping in parsnips, turnips, or mushrooms. Red wine can be used to replace 1 cup of broth for added depth.