Name: Slow Cooker Pot Roast with Carrots and Potatoes Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: American
Ingredients: 2 teaspoons olive oil or avocado oil; 2 ½- to 3-lb beef chuck roast; 1 large yellow onion, cut into ½-inch thick slices; 1 teaspoon fine salt, plus more to taste; ½ teaspoon black pepper; 1 teaspoon dried thyme; 6-7 garlic cloves, minced; 24 ounces baby yellow potatoes (cut any larger ones in half); 1 lb carrots, peeled and cut into 2- to 3-inch pieces (can use baby carrots); 2 cups low-sodium beef broth (may use chicken broth); 2 tablespoons cornstarch; 3 tablespoons water

Description

This Slow Cooker Pot Roast recipe features a tender, juicy beef chuck roast cooked low and slow with savory onions, garlic, hearty carrots, and baby potatoes. Seared to lock in flavor and finished in a slow cooker for effortless cooking, the dish is perfect for comforting family dinners. Optional rich gravy made from the cooking juices adds a luscious finishing touch.

Ingredients

Main Ingredients

2 teaspoons olive oil or avocado oil
2 ½- to 3-lb beef chuck roast
1 large yellow onion, cut into ½-inch thick slices
1 teaspoon fine salt, plus more to taste
½ teaspoon black pepper
1 teaspoon dried thyme
6-7 garlic cloves, minced
24 ounces baby yellow potatoes (cut any larger ones in half)
1 lb carrots, peeled and cut into 2- to 3-inch pieces (can use baby carrots)
2 cups low-sodium beef broth (may use chicken broth)

Optional for Gravy

2 tablespoons cornstarch
3 tablespoons water

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Instructions

Sear the Roast: In a large heavy skillet over medium-high heat, add the oil and swirl to coat the bottom. Once hot, place the beef chuck roast in the skillet and cook for 3-4 minutes on each side to develop a golden brown crust that seals in juices and enhances flavor.
Prepare Slow Cooker Base: Lay the sliced onions evenly on the bottom of the slow cooker. Place the seared roast on top of the onions. Season the roast generously with salt, black pepper, dried thyme, and minced garlic, rubbing the seasonings into the meat's surface for maximum flavor infusion.
Add Vegetables and Broth: Arrange the baby potatoes and carrot pieces around the roast inside the slow cooker. Pour the beef broth gently over the vegetables to provide moisture and help with slow cooking.
Slow Cook the Roast: Cover the slow cooker with its lid and cook on low for 8 to 10 hours or on high for 6 to 7 hours until the meat is tender enough to shred easily.
Shred the Meat: Carefully remove the roast from the slow cooker to a large platter or cutting board. Using two forks, shred or pull the meat apart into bite-sized pieces. Serve alongside the cooked onions, potatoes, and carrots.
Make Optional Gravy: Transfer about 1 ½ cups of the cooking liquid from the slow cooker into a small saucepan set over medium-high heat.
Prepare Cornstarch Slurry: In a small bowl, whisk together 3 tablespoons of water with 2 tablespoons of cornstarch until a smooth and milky liquid forms, which will thicken the gravy.
Thicken the Gravy: Gradually stir the cornstarch slurry into the simmering liquid in the saucepan. Bring the mixture to a boil, then reduce heat to a simmer. Whisk continuously for 2-3 minutes until the gravy thickens to your desired consistency.
Season and Serve: Remove the gravy from heat and season with salt and pepper to taste. Drizzle the savory gravy over the shredded beef and vegetables before serving for an extra layer of deliciousness.

Notes

For best flavor, sear the roast before slow cooking to develop a rich crust.
Use low-sodium broth to better control salt levels in the dish.
Cooking times may vary depending on slow cooker wattage; check tenderness accordingly.
Leftover roast and gravy can be refrigerated for 3-4 days or frozen for up to 3 months.
Feel free to add fresh herbs like rosemary or parsley for garnish.

Prep Time: 15 minutes
Cook Time: 8 hours 0 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American