Description
Succulent slow cooker pot roast delivers mouthwatering comfort with tender beef and rich gravy. Home cooks can savor this classic American dinner that brings warmth and satisfaction to the table.
Ingredients
Scale
- 3 lbs chuck roast
- 2 lbs baby yellow potatoes
- 4 large carrots (cut into 2-inch chunks)
- 1 to 2 onions (quartered)
- 4 cloves garlic (coarsely chopped)
- 2 tbsps olive oil
- 2 cups beef broth
- 1/2 cup dry red wine (optional)
- 2 tsps Worcestershire sauce
- 1 tbsp fresh rosemary (chopped)
- 1 tbsp fresh thyme (chopped)
- 2 bay leaves
- 2 tbsps cornstarch
- 1/4 cup water
- kosher salt (to taste)
- freshly ground black pepper (to taste)
Instructions
- Prepare the chuck roast by generously seasoning both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the roast until a rich brown crust develops on each side, approximately 3-4 minutes per side.
- Transfer the seared roast to the slow cooker. In the same skillet, reduce heat to medium and sauté quartered onions until edges caramelize. Lower heat and add garlic, stirring quickly to prevent burning, about 30-60 seconds.
- Deglaze the skillet with beef broth, incorporating dry red wine, Worcestershire sauce, rosemary, thyme, and bay leaves. Stir thoroughly to capture all the flavorful browned bits from the pan.
- Pour the aromatic liquid over the roast in the slow cooker. Set to high temperature and cook for 2 hours, allowing the meat to become tender and absorb the rich flavors.
- After initial cooking, introduce carrots and baby yellow potatoes to the slow cooker. Continue cooking on high for 2-3 hours until vegetables are fork-tender and meat easily pulls apart.
- Carefully remove the roast and vegetables, placing them on a cutting board and tenting with foil to keep warm. Create a cornstarch slurry by whisking cornstarch with water until smooth, then gradually incorporate into the cooking liquid to create a velvety gravy.
- Let the gravy simmer and thicken for 10 minutes on high. Slice the roast against the grain, plate with vegetables, and generously drizzle the rich, glossy gravy over the top before serving.
Notes
- Searing the meat creates a flavorful crust that locks in juices and adds depth to the overall taste of the pot roast.
- Choose a well-marbled chuck roast for maximum tenderness and rich flavor, as the fat helps keep the meat moist during slow cooking.
- Customize the herb blend by using fresh herbs instead of dried, which can intensify the aromatic profile of the dish.
- For a gluten-free version, replace cornstarch with arrowroot powder or potato starch when thickening the gravy.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 387 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg