Description
A tender, flavorful, and easy-to-make pot roast cooked to perfection in a slow cooker, ideal for a comforting family meal.
Ingredients
3-4 pound chuck roast
1 tablespoon olive oil (optional, for searing)
Salt and black pepper to taste
1 large onion, chopped
3-4 carrots, peeled and cut into 2-inch chunks
3-4 medium potatoes, peeled and quartered
3 cloves garlic, minced
1 cup beef broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Optional: 1 packet dry onion soup mix or brown gravy mix
Optional: 2 tablespoons cornstarch + 1/4 cup cold water (for gravy)
Instructions
1. Pat the chuck roast dry with paper towels. Season generously on all sides with salt and black pepper. If desired, sear the roast in a hot skillet with olive oil for 2-3 minutes per side until browned.
2. Place the chopped carrots and potatoes at the bottom of your slow cooker. If searing, briefly sauté chopped onions and minced garlic in the same skillet before adding them to the slow cooker. Place the seared (or unseared) roast on top of the vegetables.
3. Pour the beef broth over the roast and vegetables. Add the minced garlic, dried thyme, dried rosemary, and bay leaf. If using, sprinkle the dry onion soup mix or brown gravy mix over the roast.
4. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the roast is fork-tender and easily shreds.
5. Once the roast is cooked, carefully remove the roast and vegetables from the slow cooker and set aside. Skim any excess fat from the cooking liquid. If making gravy, whisk together 2 tablespoons of cornstarch with 1/4 cup of cold water to create a slurry. Whisk the slurry into the hot cooking liquid in the slow cooker. Cook on high for 15-20 minutes, stirring occasionally, until the gravy has thickened to your desired consistency. Season the gravy with salt and pepper to taste.
6. Shred the pot roast with two forks or slice it against the grain. Serve the tender meat and vegetables with the rich gravy.
Notes
Don’t Overcrowd: Ensure your slow cooker isn’t too full, as this can affect cooking time and evenness.
Resist the Urge to Peek: Opening the lid of the slow cooker releases heat and extends cooking time. Try to avoid it as much as possible.
Adjust Vegetables: Add softer vegetables like peas or green beans during the last hour of cooking to prevent them from becoming mushy.
Rest the Meat: While not as critical as with roasted meats, allowing the pot roast to rest for a few minutes after cooking can help redistribute juices.
Leftovers are Gold: Pot roast leftovers are fantastic for sandwiches, tacos, or even a quick hash.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American