Slow Cooker Pot Roast
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A tender and flavorful pot roast made in your slow cooker, perfect for a comforting family dinner.
- Author: kate
- Prep Time: 20 min
- Cook Time: 8 hours
- Total Time: 8 hours 20 min
- Yield: 6-8 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
- 3–4 lb boneless chuck roast
- 1 tbsp olive oil
- 1 large onion, sliced
- 4 carrots, peeled and chopped
- 4 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup dry red wine (optional)
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
- 2 tbsp cornstarch (for thickening gravy)
- 1/4 cup cold water (for thickening gravy)
- Pat the chuck roast dry with paper towels. Season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned. This step is optional but enhances flavor.
- Place the sliced onion, carrots, and celery in the bottom of your slow cooker.
- Place the seared roast on top of the vegetables.
- In a bowl, whisk together beef broth, red wine (if using), Worcestershire sauce, soy sauce, thyme, and rosemary. Pour this mixture over the roast.
- Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours, until the roast is fork-tender.
- Remove the roast and vegetables from the slow cooker. Keep warm.
- To make the gravy, strain the cooking liquid into a saucepan, discarding solids.
- In a small bowl, whisk together cornstarch and cold water to create a slurry.
- Bring the cooking liquid to a simmer over medium heat. Gradually whisk in the cornstarch slurry until the gravy thickens.
- Season gravy with salt and pepper to taste.
- Slice the pot roast and serve with the vegetables and gravy.
Notes
- For a make-ahead meal, prepare the pot roast up to the point of cooking. Cool completely, then refrigerate. Reheat gently in the slow cooker or oven.
- Leftovers can be shredded and used in sandwiches or casseroles.
- This recipe is a great option for meal planning.
Nutrition
- Serving Size: 6 oz roast with vegetables and gravy
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg