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Classic slow cooker pot roast with carrots and potatoes

Classic Slow Cooker Pot Roast with Carrots and Potatoes

Tender, fall-apart beef, flavorful carrots, and perfectly seasoned potatoes make this Slow Cooker Pot Roast a classic comfort food. The rich gravy is the perfect finishing touch to this easy, hands-off meal! 🍖🥕🥔
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6
Calories 480 kcal

Equipment

  • 1 Slow Cooker

Ingredients
  

  • 3-4 pounds Beef Chuck Roast The best cut for slow cooking, offering rich flavor and tender, fall-apart texture.
  • 4 large, cut into 2-inch pieces Carrots Sweet and tender after slow cooking, they add both color and flavor to the dish.
  • 1½ pounds Baby Potatoes You can also use Yukon gold or red potatoes, cut into chunks, which become buttery and soft during cooking.
  • 1 large, quartered Onion Adds sweetness and depth to the broth.
  • 4 cloves, minced Garlic Provides a subtle but essential flavor to the roast.
  • 2 cups Beef Broth Creates a rich base for the sauce, ensuring the roast stays moist and flavorful.
  • 2 tbsp Worcestershire Sauce Adds a savory depth to the dish, balancing the sweetness of the vegetables.
  • 2 tbsp Olive Oil For searing the roast and locking in flavor.
  • 1 tbsp each, chopped Fresh Thyme and Rosemary These herbs enhance the flavors of the beef and vegetables.
  • Salt and Peppe To taste, for seasoning the roast and the broth.
  • Bay Leaves Adds earthy, herbal undertones to the dish.

Instructions
 

  • Sear the Beef
    Start by seasoning your beef chuck roast generously with salt and pepper on all sides.
    Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, sear the beef for about 3-4 minutes per side until a deep brown crust forms. This step locks in flavor and creates a rich base for the dish.
    Transfer the seared beef to your slow cooker.
  • Prepare the Vegetables
    While the beef is searing, prepare your carrots, potatoes, and onions. Cut the carrots into 2-inch pieces, and halve or quarter the potatoes depending on their size. Cut the onion into large wedges or quarters.
    Arrange the carrots, potatoes, and onions around the beef in the slow cooker.
  • Make the Broth
    In a small bowl, whisk together 2 cups of beef broth, 2 tablespoons of Worcestershire sauce, and minced garlic. If you're using red wine, add ½ cup to the mixture for extra depth and flavor.
    Pour this mixture over the beef and vegetables in the slow cooker.
  • Add Herbs and Cook
    Sprinkle the fresh thyme and rosemary over the beef, and tuck in the bay leaves for extra flavor.
    Set the slow cooker to low heat and cook for 8-10 hours. The long, slow cooking time ensures the beef becomes incredibly tender and the vegetables are perfectly cooked. If you’re short on time, you can cook on high heat for 4-6 hours, but the beef may not be as tender.
  • Thicken the Sauce (Optional)
    Once the roast is done, you can thicken the broth into a rich gravy if desired. Remove the beef and vegetables from the slow cooker and set them aside.
    Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the hot broth in the slow cooker. Set the slow cooker to high and let the mixture simmer for 5-10 minutes until the sauce thickens.
  • Serve
    Slice the beef and serve it with the vegetables, spooning the rich broth or gravy over the top. Garnish with extra fresh thyme or rosemary if desired. Enjoy your hearty, comforting pot roast!

Nutrition

Calories: 480kcal