Slow Cooker Pot Roast
Nothing says comfort food like a hearty pot roast. It’s a super hearty, deliciously flavorful meal in one that can feed a crowd and will sure to please even the pickiest of eaters.
This is just classic, homestyle, stick to your ribs good food made with basic, real ingredients. It’s easy –throw everything in a slow cooker, go about your day, and 9 hours come back to a fully cooked, delicious, nutritious meal. Top it off with a simple gravy for one winner of a dinner!
Leftovers? That’s the beauty of this recipe. It tastes even better the next day, once all the flavors and vegetable goodness marinate in their own juices.
Why we love these ingredients
- Garlic contains compounds that show anti-inflammatory, antibacterial, antifungal, and antiviral effects. One 2019 study of 27,437 older Chinese people suggested that those who consumed garlic at least five times per week lived longer than those who rarely ate it.
- Rosemary- Rosemary is a rich source of antioxidants and anti-inflammatory compounds, which can help boost the immune system and improve blood circulation. It’s also a go-to remedy in Europe for indigestion
- Carrots – protects your eyes. Supports digestive health and regularity. Fights unhealthy cholesterol and supports healthy skin.
Expert tips to get you started
- Use either chuck roast or brisket. They’re inexpensive cuts of beef that become oh so tender and juicy when cooked it low and slow. While you can throw the beef roast in the cooker, we suggest searing the roast on the stove first.
- Season the meat before searing with a blend of steak seasoning and Italian seasoning. However, salt and freshly ground pepper works well too.
- How to sear the beef: Dab roast dry with paper towels, season all over with salt and pepper. Put one tablespoon of olive oil in a large pot over medium-high heat. Sear roast in pot until browned on both sides, about 4 – 5 minutes per side. Transfer roast to slow cooker.
Use thicker carrots for this recipe, so they won’t get too soft. Feel free to play around with the veggies you put in with the slow cooker beef pot roast. Any potato, root veggie, or other hearty veggie you have will work.
Slow Cooker Pot Roast
8 Servings Prep: 25 minutes Cook 8-9 hours
- 2 Tablespoons olive oil, divided
- 1 chuck roast, approx. 3-4 lbs.
- 2 tablespoons steak seasoning
- 1 tablespoon Italian Seasoning
- 1 large yellow onion, peeled, halved and cut into thick slices
- 1-1/2 tablespoons minced garlic [about 7 cloves=
- 2 cups cup beef broth
- 2 – 1/2 tsp Worcestershire sauce
- 1 heaping Tbsp minced fresh thyme
- 1 heaping Tbsp minced fresh rosemary
- 3.5 lbs small yukon gold potatoes, left whole or russet potatoes, quartered
- 1 lb. carrots peeled and cut into 1-inch pieces
- 3-1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth for thickening gravy
- ½ Cup red wine [optional]
- 2-1/2 Tbsp chopped fresh parsley
- Heat 1-1/2 Tbsp olive oil in a large pan over medium-high heat. Dab roast dry with paper towels. Generously season all over with steak seasoning, Italian seasoning, Sear roast until browned on all sides, about 4 - 5 minutes per side. Transfer roast to slow cooker.
- Add remaining 1/2 Tbsp olive oil to pan you cooked the beef in. Add onion and saute 2 minutes. Add garlic and saute 30 seconds longer. Pour onion mixture over roast in slow cooker.
- Return pan to heat, pour in beef broth, red wine, Worcestershire, thyme and rosemary and cook about 15 seconds, just long enough to scrape up browned bits from the bottom of the pot. Remove from heat.
- Layer potatoes and carrots over onion layer in slow cooker, pour beef broth evenly over top then season with salt and pepper.
- Cover slow cooker and cook on low heat until roast and vegetables are tender, about 8 - 9 hours.
- Remove roast and vegetables, shred roast (discard fat) and cut potatoes if desired.
- Gravy: pour broth from slow cooker through a fine mesh strainer into a small saucepan**. Heat over medium-high heat. Whisk cornstarch with 3 Tbsp beef broth, 1 tablespoon red wine then pour into saucepan. Bring to a simmer, stirring constantly, let simmer 30 - 60 seconds.
- Plate roast and vegetables, pour gravy over the top and sprinkle with parsley.