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Classic Slow Cooker Pot Roast with Vegetables

A close-up of tender, shredded pot roast served with large chunks of carrots and potatoes in rich gravy.
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Make fall-apart tender beef with this easy slow cooker pot roast recipe. It includes hearty vegetables and creates a rich, savory gravy for a perfect comfort food dinner.

Ingredients

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  • 3 lb beef chuck roast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup beef broth
  • 1 packet dry onion soup mix
  • 1 tablespoon Worcestershire sauce
  • 3 large carrots, cut into 2-inch pieces
  • 1.5 lbs Yukon Gold potatoes, quartered
  • 2 celery stalks, cut into 1-inch pieces

Instructions

  1. Pat the beef chuck roast dry with paper towels. Rub the roast all over with salt, pepper, garlic powder, and onion powder.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 2-3 minutes per side.
  3. Place the seared roast in the bottom of your slow cooker.
  4. In a bowl, whisk together the beef broth, dry onion soup mix, and Worcestershire sauce. Pour this mixture over the roast.
  5. Arrange the carrots, potatoes, and celery around the roast. Do not stir.
  6. Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the beef is fork-tender.
  7. Remove the roast and vegetables from the slow cooker and set them aside, keeping them warm.
  8. To make the gravy, skim any excess fat from the liquid remaining in the slow cooker.
  9. In a small bowl, whisk together 1/4 cup of cornstarch with 1/2 cup of cold water until smooth.
  10. Whisk the cornstarch slurry into the hot liquid in the slow cooker.
  11. Cook on high, stirring occasionally, until the gravy thickens, about 10-15 minutes.
  12. Slice or shred the pot roast and serve immediately with the vegetables and plenty of rich gravy.

Notes

  • For extra flavor, sear the vegetables briefly in the skillet after browning the beef.
  • If you prefer a thicker gravy, increase the cornstarch slurry amount slightly.
  • This recipe works well using a Dutch oven in the oven at 325°F for 3-4 hours.

Nutrition

Find it online: https://kingscook.com/easy-slow-cooker-pot-roast-recipe/