Slow Cooker Pot Roast with Potatoes

This hearty and cozy slow cooker pot roast recipe is simple to make and perfect for weeknight dinners, featuring tender beef, potatoes, and carrots in a savory broth.

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Prep Time 15

Cook Time 10

Total Time 10 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 500

Ingredients Method Notes

Ingredients

Main Ingredients

3 to 4 pounds chuck roast, patted dry Chuck roast is recommended for best flavor and tenderness.
1.5 pounds baby gold potatoes or halved russets Potatoes soak up the savory goodness.
4 large carrots, peeled and cut into chunks Adds sweetness and nutrition.
1 medium onion, sliced For flavor base.
3 cloves garlic, smashed Enhances flavor.
1.5 cups beef broth Classic liquid choice.
2 tablespoons tomato paste or Worcestershire sauce Adds depth of flavor.
2 teaspoons kosher salt For seasoning.
1 teaspoon black pepper For seasoning.
1 teaspoon dried thyme Herbal flavor.
1 teaspoon dried rosemary Herbal flavor.
1 tablespoon cornstarch Optional for making gravy.
1 tablespoon water For making cornstarch slurry.
1 to 2 tablespoons oil for searing To brown the roast.

Method

Preparation

Season the roast with salt, pepper, thyme, and rosemary.
Heat oil in a skillet and sear the roast on all sides until nicely browned.
Layer onion, carrots, and potatoes in the slow cooker. Set the browned roast on top.
Deglaze the skillet with a splash of broth, scraping up browned bits. Stir in remaining broth and tomato paste or Worcestershire. Pour over the roast.

Cooking

Cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until fork tender.

Finishing

For gravy, remove roast and veggies. Whisk cornstarch slurry into the cooking liquid, cover, and heat until thickened. Season to taste.

Notes

Serve the roast sliced or shredded with potatoes and carrots, and top with gravy. Try serving with creamy mashed potatoes to soak up any extra gravy.