Slow Cooker Beef Pot Roast

Get ready to savor the ultimate comfort food with this Slow Cooker Beef Pot Roast recipe, a hearty and flavorful meal that’s perfect for busy weeknights or cozy gatherings. Featuring tender, melt-in-your-mouth beef chuck roast paired with a medley of baby carrots, Russet potatoes, and a savory gravy made from aromatic beef broth, tomato paste, and classic herbs like thyme and rosemary, this dish is a true home-cooked delight. The slow cooker does all the work, infusing the meat and vegetables with rich, deep flavors over hours of low and slow cooking, while a quick sear on the beef locks in juices for maximum tenderness. Serve this satisfying one-pot wonder with its velvety homemade gravy drizzled on top for a meal that’s as impressive as it is easy. Perfectly balanced and simple to prepare, this recipe is sure to be your go-to for an effortless yet elegant dinner.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 2 teaspoons salt
• 1 teaspoons black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 2 cups baby carrots
• 4 medium Russet potatoes, cut into 2-inch chunks
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 tablespoon cornstarch
• 2 tablespoons water

Directions

Step 1

Season the beef chuck roast on all sides with salt and black pepper.

Step 2

In a large skillet, heat olive oil over medium-high heat. Sear the roast for 3-4 minutes on each side until browned. Remove from the skillet and set aside.

Step 3

In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds. Transfer the mixture to the slow cooker.

Step 4

Place the baby carrots and potato chunks in the slow cooker, distributing them evenly.

Step 5

Place the seared beef chuck roast on top of the vegetables.

Step 6

In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Pour the mixture over the roast and vegetables.

Step 7

Cover the slow cooker with the lid and cook on low heat for 8 hours or on high heat for 4-5 hours, until the beef is fork-tender.

Step 8

Once the roast is done, remove it and the vegetables from the slow cooker and transfer them to a serving platter. Tent with foil to keep warm.

Step 9

To make the gravy, strain the liquid from the slow cooker into a saucepan. Discard any solids.

Step 10

In a small bowl, whisk together the cornstarch and water to form a slurry. Bring the liquid in the saucepan to a simmer and slowly whisk in the cornstarch mixture. Cook for 2-3 minutes, stirring constantly, until the gravy thickens.

Step 11

Serve the pot roast and vegetables with the gravy on the side or drizzled over the top. Enjoy!

Nutrition Facts

Serving size	(3305.0g)

Amount per serving	% Daily Value*
Calories	4678.3

Total Fat 311.6g	0%
Saturated Fat 116.2g	0%
Polyunsaturated Fat 5.6g
Cholesterol 1027.0mg	0%
Sodium 8217.2mg	0%
Total Carbohydrate 216.1g	0%
Dietary Fiber 25.9g	0%
Total Sugars 33.0g
Protein 274.7g	0%

Vitamin D 0IU	0%
Calcium 493.1mg	0%
Iron 45.4mg	0%
Potassium 9259.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.8%

Protein: 23.0%

Carbs: 18.1%