Recepieplanning
American
Slow Cooker Pot Roast Dinner
505 min total25 prep480 cook6 servings520 cal
Fork-tender chuck roast slow-cooked with carrots, potatoes, and onions in a savory beef gravy. Set it in the morning and come home to a complete Sunday-style dinner.
Add this to a personalized meal plan or browse more meal plan recipes — then shop one grocery list in the app.
Ingredients
6servings
meat
- 3 lbbeef chuck roast
produce
- 4carrots
- 1.5 lbYukon gold potatoes
- 2onion
- 4 clovesgarlic
pantry
- 2 cupbeef broth
- 2 tbsptomato paste
- 1 tbspWorcestershire sauce
- 1 tspdried thyme
- 2 tbspolive oil
- 2 tspsalt
- 1 tspblack pepper
Steps
- Pat the chuck roast dry and season generously with salt and pepper on all sides.
- Heat olive oil in a skillet over medium-high and sear the roast 3–4 minutes per side until deeply browned.
- Peel and cut carrots and potatoes into large chunks; quarter the onions and smash the garlic.
- Place vegetables in the slow cooker and nestle the seared roast on top.
- Whisk beef broth, tomato paste, Worcestershire, and thyme, then pour around the roast.
- Cover and cook on low 8 hours (or high 4–5 hours) until the beef is fork-tender.
- Transfer roast and vegetables to a platter and tent loosely with foil.
- Skim fat from the cooking liquid; simmer on the stove and thicken with 1 tbsp cornstarch mixed with 2 tbsp water if desired.
- Slice or shred the roast against the grain.
- Serve with vegetables and ladle gravy over the top.
Tips
- Sear the roast before slow cooking for richer flavor and color.
- Cut vegetables into large chunks so they do not turn mushy.
- Thicken the cooking liquid with a cornstarch slurry for gravy.
- Rest the roast 10 minutes before slicing against the grain.
