Slow Cooker Pot Roast
Equipment
- 6-quart slow cooker
- Cast iron skillet (optional, for searing)
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Fat separator (optional)
- Tongs
Ingredients
For the Pot Roast
- 3.5 lbs chuck roast boneless, trimmed of excess fat
- 1.5 tsp kosher salt plus more to taste
- 1 tsp black pepper freshly ground
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp olive oil for searing, optional but recommended
- 1.5 lbs Yukon Gold potatoes halved or quartered if large
- 4 large carrots peeled, cut into 2-inch chunks
- 1 large yellow onion cut into thick wedges
- 4 cloves garlic smashed
- 1.5 cups beef broth low sodium preferred
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 1 packet ranch seasoning mix or onion soup mix, 1 oz packet
- 2 sprigs fresh thyme or 1/2 tsp dried thyme
- 1 sprig fresh rosemary optional
For the Gravy
- 3 tbsp cornstarch
- 3 tbsp cold water to make slurry
- salt and pepper to taste
Instructions
Prepare and Sear the Roast
- Pat the chuck roast completely dry with paper towels. Season generously on all sides with kosher salt, black pepper, garlic powder, and onion powder.
- Optional but recommended: Heat olive oil in a large cast iron skillet or heavy pan over medium-high heat until shimmering. Sear the roast for 3 to 4 minutes per side, including the edges, until a deep brown crust forms. This step builds flavor in the finished gravy.
Build the Slow Cooker
- Place the potatoes, carrots, onion wedges, and smashed garlic on the bottom and around the sides of a 6-quart slow cooker insert.
- In a small bowl or measuring cup, whisk together the beef broth, Worcestershire sauce, and tomato paste. Pour the mixture over the vegetables.
- Sprinkle the ranch seasoning packet evenly over the vegetables and broth.
- Place the seared (or unseared) chuck roast on top of the vegetables. Lay the thyme sprigs and rosemary sprig on top of the roast.
Slow Cook
- Place the lid on the slow cooker. Cook on LOW for 8 to 10 hours, or on HIGH for 4.5 to 5.5 hours, until the beef is fall-apart tender and shreds easily with two forks. Do not lift the lid during cooking.
- Discard the herb sprigs. Carefully transfer the roast and vegetables to a large serving platter or rimmed baking sheet, keeping the beef in large chunks. Tent loosely with foil to keep warm.
Make the Gravy
- Pour or ladle the remaining braising liquid from the slow cooker insert into a medium saucepan. You should have approximately 1.5 to 2 cups. Skim off any excess fat from the surface using a spoon or fat separator.
- Bring the liquid to a simmer over medium heat on the stovetop. In a small bowl, whisk together the cornstarch and cold water until completely smooth to form a slurry.
- Slowly whisk the cornstarch slurry into the simmering braising liquid. Continue to cook, whisking frequently, for 3 to 5 minutes until the gravy thickens to your desired consistency. Season with salt and pepper to taste.
- Alternatively, return the braising liquid to the slow cooker insert, whisk in the slurry, set to HIGH, and cook uncovered for 15 to 20 minutes, stirring occasionally, until thickened.
Serve
- Slice or shred the pot roast and arrange on a platter alongside the vegetables. Spoon the warm gravy generously over everything. Garnish with fresh chopped parsley if desired. Serve immediately.
Notes
Storage: Refrigerate beef, vegetables, and gravy together in an airtight container for up to 4 days. Freeze for up to 3 months. Reheat gently in a covered saucepan over low heat with a splash of beef broth. Searing is optional but adds significant depth to the gravy flavor. For a Mississippi Pot Roast variation, add 5 to 6 pepperoncini peppers and 4 tablespoons of butter on top of the roast before cooking. For best results, always use the LOW setting for a silkier, more tender result.
Nutrition
Calories: 420kcalCarbohydrates: 22gProtein: 38gFat: 20gSodium: 720mgFiber: 3gSugar: 4g