Slow Cooker Pot Roast (Printable Version)
Hearty slow-cooked beef with carrots, potatoes, and rich homemade gravy for comforting dinner.
# What You Need:
→ Beef & Vegetables
01 - 3 lb beef chuck roast
02 - 1 ½ lb baby potatoes, halved
03 - 4 large carrots, peeled and cut into 2-inch pieces
04 - 1 large yellow onion, cut into wedges
05 - 3 cloves garlic, minced
→ Seasonings & Liquids
06 - 2 tsp kosher salt
07 - 1 tsp black pepper
08 - 1 tsp dried thyme
09 - 1 tsp dried rosemary
10 - 2 cups beef broth, gluten-free if required
11 - 2 tbsp tomato paste
12 - 2 tbsp Worcestershire sauce, gluten-free if needed
→ Gravy
13 - 2 tbsp cornstarch
14 - 2 tbsp cold water
# How to Make It:
01 - Season the beef chuck roast thoroughly on all sides with kosher salt, black pepper, dried thyme, and dried rosemary.
02 - Heat a large skillet over medium-high heat and sear the roast on all sides until evenly browned, approximately 2 to 3 minutes each side.
03 - Place halved baby potatoes, carrot pieces, and onion wedges in the slow cooker base. Add minced garlic over the vegetables.
04 - Place the seared roast atop the bed of vegetables in the slow cooker.
05 - In a mixing bowl, whisk together beef broth, tomato paste, and Worcestershire sauce; pour evenly over the roast and vegetables.
06 - Cover and cook on the low setting for 8 hours until beef is fork-tender and vegetables are fully cooked.
07 - Carefully remove the roast and vegetables from the slow cooker and keep warm.
08 - Skim excess fat from the cooking liquid remaining in the slow cooker.
09 - In a small bowl, combine cornstarch with cold water and whisk until smooth to form a slurry.
10 - Stir the cornstarch slurry into the slow cooker liquids, increase heat to high, and cook with occasional stirring until the gravy thickens, about 5 to 10 minutes.
11 - Slice or shred the beef roast, plate with cooked vegetables, and generously spoon the thickened gravy over all.
# Expert Advice:
01 -
- Eight hours of hands-off cooking means you get restaurant-quality tenderness without fussing over a hot stove.
- One pot holds everything, so cleanup becomes the easiest part of your day.
- The gravy forms naturally from the beef and vegetables, tasting like pure comfort in a bowl.
02 -
- Searing the roast before slow cooking isn't just tradition; it adds a layer of caramelized flavor that makes the entire dish taste deeper and more intentional.
- The cornstarch slurry must be made with cold water or it will clump when added to hot liquid; this is the one technical detail that separates a silky gravy from a lumpy one.
- Resist opening the lid frequently during cooking; each time you do, heat escapes and you add 15 minutes to the cook time, so patience pays off here.
03 -
- Let the roast rest on the cutting board for a few minutes after removing it from the slow cooker; this keeps the juices from running everywhere when you slice it.
- Make extra gravy by doubling the cornstarch slurry if you have guests who want to pour it generously, because homemade gravy this good deserves to be abundant.