Here’s a classic, hands-off recipe for a Slow Cooker Pot Roast—tender beef with rich gravy and vegetables 🍖🥕
🥩 Slow Cooker Pot Roast
🧾 Ingredients
- 3–4 lbs (1.4–1.8 kg) beef chuck roast
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder (optional)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 onion, quartered
- 4 cloves garlic, smashed
- 4 carrots, cut into large chunks
- 4 potatoes, cut into chunks
- 2 cups beef broth
- 1–2 tbsp Worcestershire sauce (optional)
- 2 tbsp cornstarch + 2 tbsp water (optional, for thickening gravy)
👩🍳 Instructions
1. Sear the beef (optional but recommended)
- Heat olive oil in a skillet over medium-high heat.
- Season roast with salt, pepper, and garlic powder.
- Sear beef 3–4 minutes per side until browned.
2. Add ingredients to slow cooker
- Place beef in slow cooker.
- Surround with onion, garlic, carrots, and potatoes.
- Sprinkle thyme and rosemary over the top.
- Pour in beef broth and Worcestershire sauce.
3. Cook
- Cover and cook on low for 8–10 hours or high for 4–5 hours, until beef is fork-tender.
4. Make gravy (optional)
- Remove beef and vegetables.
- Mix 2 tbsp cornstarch with 2 tbsp water and stir into remaining liquid.
- Cook on high for 5–10 minutes until thickened.
5. Serve
- Slice or shred beef and serve with vegetables and gravy.
💡 Tips
- Vegetables: Add softer vegetables like peas or green beans in the last hour to avoid overcooking.
- Flavor boost: Add a splash of red wine to the broth.
- Leftovers: Use shredded roast for sandwiches or tacos.
🍽️ Variations
- Italian-style: Add tomatoes, Italian herbs, and bell peppers.
- Garlic and herb: Roast with fresh garlic cloves, rosemary, and thyme.
- Slow cooker “French dip”: Serve shredded beef on rolls with au jus for dipping.
If you want, I can give a “set-it-and-forget-it” version with minimal prep where everything goes straight into the slow cooker without searing—super easy for busy days ⏱️
