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Classic Slow Cooker Pot Roast

A cozy and hearty dinner made with tender beef, silky gravy, and vegetables; perfect for a busy day with minimal effort.
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Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 to 4 pounds Chuck roast Substitute blade roast or bottom round if needed.
  • 2 large Onions, sliced Yellow or sweet onions preferred.
  • 4 medium Carrots, cut into large chunks
  • 4 medium Potatoes, cut into large chunks Could use baby golds or red potatoes to prevent mushiness.
Cooking liquid
  • 4 cups Low-sodium beef broth Can substitute with chicken broth.
  • 2 tablespoons Tomato paste For richness and subtle acidity.
  • 2 tablespoons Worcestershire sauce For umami flavor.
  • 1 teaspoon Dijon mustard Optional for added brightness.
  • 1 teaspoon Soy sauce For extra umami.
Seasoning
  • 1 teaspoon Garlic powder
  • 1 teaspoon Black pepper To taste.
Herbs and thickening
  • 2 tablespoons Cornstarch or flour To thicken the gravy at the end.
  • 1 tablespoon Fresh herbs (thyme or rosemary) Add if available.

Method
 

Preparation
  1. Pat the roast dry and season generously with salt, pepper, and garlic powder.
  2. Heat a large skillet over medium-high heat with a little oil and sear the roast for 3 to 4 minutes per side until deep brown.
  3. Layer sliced onions on the bottom of the slow cooker, then place the roast on top.
  4. Whisk together beef broth, tomato paste, Worcestershire, Dijon, and soy sauce; pour around the roast.
  5. Add carrots and potatoes around the sides, keeping pieces chunky.
Cooking
  1. Cook on low for 8 to 9 hours or high for 4 to 5 hours.
Finishing touches
  1. Transfer the roast and veggies to a platter and tent with foil.
  2. Whisk a cornstarch slurry into the cooking liquid, simmer on high until thickened.

Notes

Let the roast rest for 10 minutes before slicing. Store in the fridge for 3 to 4 days or freeze for up to 3 months. Pair with creamy mashed potatoes or crispy roasted potatoes.