Slow-Cooker Pot Roast

Slow-Cooker Pot Roast is a comforting, hearty meal that practically cooks itself. Tender beef is slow-cooked to perfection alongside flavorful vegetables like carrots, potatoes, and onions in a savory broth seasoned with herbs and spices. The low-and-slow cooking method ensures the roast becomes melt-in-your-mouth tender while the vegetables soak up the rich flavors of the sauce. Perfect for family dinners or meal prepping, this classic dish delivers a warm and satisfying meal that’s as easy to prepare as it is delicious.

Slow-Cooker Pot Roast

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Course Dinner, Entree, Main Course

Servings 0

Ingredients

  

• 3 pounds boneless chuck roast
• 3 tsp kosher salt, divided
• 1-1/2 tsp black pepper, divided
• 2 pounds large red potatoes, quartered
• 1 pound carrots, peeled and cut diagonally into 2-in. pieces
• 4 ounces celery stalks, cut diagonally into 2-in. pieces
• 1 large yellow onion, cut into 3/4-in.-thick wedges
• 1 tbsp minced garlic
• 2 cups beef broth
• 5 tbsp all-purpose flour 
• 1 tbsp tomato paste
• 6 thyme sprigs
• 1/4 cup Worcestershire sauce
• 3 tbsp ketchup
• 2 tsp hot sauce

Instructions

 

• Season roast: Sprinkle roast with 2 teaspoons of the salt and 1 teaspoon of the pepper.
• Add vegetables to crock: Combine potatoes, carrots, celery, onion, and garlic in a slow cooker.
• Make broth mixture: Whisk together broth, flour, and tomato paste in a medium bowl; stir into slow cooker. Add thyme.
• Add roast: Place roast on top of vegetables.
• Cook roast and vegetables: Cook, covered, on LOW until tender, about 8 hours.
• Slice roast: Transfer roast to a cutting board. Let rest 20 minutes before slicing; then cover with aluminum foil.
• Remove vegetables from remaining broth: Using a slotted spoon, remove thyme and transfer vegetables to a serving platter. Sprinkle with 1/2 teaspoon of the salt. Cover with aluminum foil.
• Add ingredients to gravy mixture: Whisk together Worcestershire sauce, ketchup, hot sauce, and remaining ½ teaspoon each of the salt and pepper in a bowl; stir into slow cooker.
• Cook gravy until thick: Increase heat to HIGH, and cook, partially covered, until sauce thickens, 35 to 40 minutes. Serve sliced roast and vegetables with sauce; garnish with herb sprigs, if desired.

Keyword Pot roast, Slow cooker, Slow-Cooker Pot Roast

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