Slow Cooker Pot Roast (Printable Version)
Chuck roast, potatoes, and carrots become fork-tender with hearty broth and herbs in the slow cooker.
# Ingredients:
→ Main
01 -
1–1.4 kg chuck roast
02 -
1.5 teaspoons salt
03 -
0.5 teaspoon ground black pepper
04 -
1 teaspoon garlic powder
05 -
1 teaspoon paprika
06 -
0.5 teaspoon dried thyme
07 -
1 teaspoon dried rosemary
08 -
2 tablespoons olive oil
→ Vegetables and Aromatics
09 -
1 large yellow onion, cut into large pieces
10 -
900 g russet potatoes, peeled and cut into 5-cm chunks
11 -
450 g carrots, peeled and cut into 5-cm pieces
12 -
2 cloves garlic, minced
→ For Cooking & Gravy
13 -
480 ml beef broth or stock
14 -
2 tablespoons cornstarch
15 -
2 tablespoons water
→ Garnish
16 -
Fresh minced parsley
# Steps:
01 -
Rinse the chuck roast and pat dry. Combine salt, pepper, garlic powder, paprika, thyme, and rosemary, then rub the seasoning blend evenly onto all sides of the beef.
02 -
Heat the olive oil in a large skillet over medium heat. Add the roast and brown it on all sides, approximately 3–4 minutes per side for a deep golden exterior.
03 -
Place the carrots, onion, minced garlic, and potatoes into the slow cooker. Pour in the beef broth, then position the seared roast on top of the vegetables.
04 -
Cover and cook on low for 8–10 hours or on high for 5–6 hours, until the meat is fork-tender and the vegetables are soft.
05 -
Transfer the meat and vegetables to a serving dish. In a small bowl, dissolve the cornstarch in water, then pour the mixture into the slow cooker liquids. Whisk thoroughly, cover, and cook on high for 5 minutes until the gravy is thickened.
06 -
Slice or shred the beef and arrange with vegetables on a platter. Spoon the rich gravy over the top and garnish with minced fresh parsley if desired.
# Notes:
01 -
For a cornstarch-free gravy, melt 42 g unsalted butter in a saucepan, whisk in 24 g flour, and cook until golden. Add 480 ml strained beef juices, simmer until thickened, then season to taste.
02 -
To prepare ahead, season and sear the beef and chop vegetables the night before, layer in the slow cooker insert, and refrigerate. Cooking time may need to increase by 15–30 minutes if starting from cold.
03 -
Store leftovers in an airtight container in the refrigerator for up to four days. Cool completely before freezing in separate containers for up to three months.