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A hearty bowl of slow cooker pot roast with tender beef, potatoes, and carrots in a rich gravy.

Slow Cooker Pot Roast

A classic pot roast recipe made easy in your slow cooker. Tender beef and vegetables in a savory gravy.
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Prep Time 20 minutes
Cook Time 8 hours
Resting Time 30 minutes
Total Time 8 hours 50 minutes
Servings: 6 people
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pot Roast
  • 3 lb beef chuck roast about 3 inches thick
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 1 cup beef broth
  • 1/4 cup Worcestershire sauce
  • 1 tbsp tomato paste
For the Vegetables
  • 1.5 lb potatoes cut into 1-inch chunks
  • 4 medium carrots peeled and cut into 1-inch chunks
  • 2 stalks celery cut into 1-inch chunks
For Thickening the Gravy
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Equipment

  • Slow Cooker
  • Skillet

Method
 

  1. Pat the beef roast dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Sear the roast on all sides until browned, about 2-3 minutes per side.
  3. Transfer the seared roast to your slow cooker.
  4. Add the chopped onion and minced garlic to the skillet and cook for 2-3 minutes until softened. Deglaze the pan with beef broth, scraping up any browned bits from the bottom.
  5. Stir in the Worcestershire sauce and tomato paste into the skillet. Pour this mixture over the roast in the slow cooker.
  6. Add the potatoes, carrots, and celery around the roast in the slow cooker.
  7. Cover and cook on low for 8 hours, or on high for 4-5 hours, until the beef is tender.
  8. Remove the roast and vegetables from the slow cooker and place them on a platter. Tent with foil and let rest for 30 minutes.
  9. While the meat rests, prepare the gravy. Strain the liquid from the slow cooker into a saucepan, discarding the solids. Bring the liquid to a simmer over medium heat.
  10. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Gradually whisk the slurry into the simmering liquid until thickened. Season with additional salt and pepper if needed.
  11. Slice the pot roast and serve with the vegetables and gravy.

Nutrition

Calories: 550kcalCarbohydrates: 30gProtein: 45gFat: 25gSaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 6gVitamin A: 50IUVitamin C: 20mgCalcium: 5mgIron: 15mg

Notes

For an even richer flavor, you can add a sprig of fresh rosemary or thyme to the slow cooker while it cooks.

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