Here’s a classic Slow Cooker Pot Roast recipe—tender, flavorful, and perfect for a comforting meal with minimal effort.
Ingredients (Serves 4–6)
- 3–4 lbs (1.5–2 kg) beef chuck roast
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 3–4 carrots, cut into chunks
- 3–4 potatoes, cut into chunks
- 2–3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional, can use more broth instead)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 2 tbsp cornstarch (optional, for thickening sauce)
Instructions
- Sear the roast (optional but recommended):
- Season the roast with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the roast 2–3 minutes per side until browned.
- Prepare the slow cooker:
- Place onions, carrots, and potatoes in the bottom of the slow cooker.
- Add garlic on top.
- Add the roast and liquids:
- Place the seared roast on top of the vegetables.
- Mix beef broth, wine, tomato paste, thyme, and rosemary; pour over the roast.
- Add bay leaves.
- Cook:
- Cover and cook on low for 8–9 hours or high for 4–5 hours, until beef is fork-tender.
- Thicken the sauce (optional):
- Remove roast and vegetables.
- Mix 2 tbsp cornstarch with 2–3 tbsp cold water and stir into the cooking liquid.
- Cook on high for 5–10 minutes until thickened.
- Serve:
- Slice or shred the roast. Serve with vegetables and spoon the sauce/gravy over the top.
💡 Tips:
- For deeper flavor, sear the roast and sauté onions and garlic before adding to the slow cooker.
- Leftovers store well in the fridge for 3–4 days and taste even better the next day.
- You can add mushrooms, parsnips, or turnips for extra hearty vegetables.
If you want, I can also give a “minimal prep 3-ingredient slow cooker pot roast” version that skips searing and still comes out tender and flavorful.
Do you want me to provide that version?
