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Pot Roast

Slow-Cooker Pot Roast

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
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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