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Tender sliced slow cooker pot roast in a deep platter with large carrots, Yukon Gold potatoes and glossy brown gravy, natural fibers and soft window light. The lower title bubble reads Slow Cooker Pot Roast Recipe.
Good Fork Daily Editorial Kitchen

Slow Cooker Pot Roast Recipe

Tender slow cooker pot roast with carrots, potatoes and rich gravy, including browning, liquid and fork-tender timing guidance.
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Prep Time 30 minutes
Cook Time 8 hours 30 minutes
Resting and gravy 15 minutes
Total Time 9 hours 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 3 1/2 pounds boneless beef chuck roast
  • 1 1/2 teaspoons kosher salt divided
  • 1/2 teaspoon black pepper
  • 2 tablespoons neutral oil
  • 1 large yellow onion cut into wedges
  • 4 cloves garlic chopped
  • 2 tablespoons tomato paste
  • 2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 1/2 pounds small Yukon Gold potatoes halved if large
  • 5 large carrots cut into 2-inch pieces
  • 3 tablespoons cornstarch mixed with 3 tablespoons cold water

Equipment

  • 6-quart slow cooker
  • Large skillet
  • Tongs
  • Whisk
  • Carving board

Method
 

  1. Pat beef dry, season with most salt and pepper, and sear in hot oil on all broad sides until deeply browned.
  2. Transfer beef to the cooker. Soften onion briefly, add garlic and tomato paste, then deglaze with 1/2 cup broth and scrape everything into the crock.
  3. Add remaining broth, Worcestershire, thyme, bay leaf, potatoes and carrots around the thawed roast. Cover.
  4. Cook on LOW for 8 to 10 hours until a fork twists easily in the thickest part; avoid repeatedly lifting the lid.
  5. Move beef and vegetables to a platter. Discard bay leaf, stir slurry into the juices and cook on HIGH 15 to 25 minutes until thickened.
  6. Rest beef 10 minutes, slice or pull across the grain, and spoon gravy over beef and vegetables.

Notes

  • Read ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the range.
  • USDA slow-cooker guidance recommends thawing meat before cooking and keeping the lid in place; reheat leftovers to 165°F.
  • This recipe was developed through culinary research and editorial review.