Slow Cooker Pot Roast (Print Version)

Slow-cooked beef chuck with vegetables and herbs in a savory broth for tender, flavorful results.

# Recipe Ingredients:

→ Meats

01 - 1 (3–4 lb) beef chuck roast, trimmed

→ Vegetables

02 - 4 large carrots, peeled and cut into 2-inch pieces
03 - 3 medium russet potatoes, peeled and cut into large chunks
04 - 2 celery stalks, cut into 1-inch pieces
05 - 1 large yellow onion, cut into wedges
06 - 4 garlic cloves, minced

→ Liquids

07 - 2 cups beef broth (gluten-free if required)
08 - 1/3 cup dry red wine (optional, can substitute with extra broth)
09 - 2 tablespoons Worcestershire sauce

→ Spices & Herbs

10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried rosemary
12 - 2 bay leaves
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper

→ Other

15 - 2 tablespoons olive oil
16 - 2 tablespoons cornstarch (optional, for thickening)
17 - 2 tablespoons cold water (for slurry, optional)

# Directions:

01 - Generously season the beef chuck roast with salt and black pepper on all sides.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the roast on each side until browned, approximately 3 to 4 minutes per side.
03 - Place the seared roast into the slow cooker.
04 - Arrange carrots, potatoes, celery, and onion evenly around the roast. Sprinkle minced garlic over the vegetables.
05 - In a bowl, mix beef broth, red wine if using, and Worcestershire sauce. Pour the mixture over the roast and vegetables.
06 - Sprinkle dried thyme and rosemary over ingredients, then nestle bay leaves into the mixture.
07 - Cover and cook on low setting for 8 hours or on high for 4 hours until beef is fork-tender and vegetables are soft.
08 - Remove 2 cups of cooking liquid and discard bay leaves. Stir cornstarch with cold water to create a slurry, then simmer this mixture in a saucepan over medium heat until thickened. Pour thickened gravy back over the roast.
09 - Slice or shred the beef. Serve hot with vegetables and thickened gravy.

# Expert Advice:

01 -
  • The roast turns impossibly tender without any fuss, and your kitchen fills with that irresistible savory aroma hours before dinner.
  • Everything cooks together, so the vegetables absorb the rich broth and the beef stays juicy—it's honestly hard to mess up.
  • You get a complete, restaurant-quality meal with minimal hands-on time, leaving your afternoon free for other things that matter.
02 -
  • The searing step isn't just for show—that browned crust is where most of the flavor lives, so take those few minutes seriously and don't skip it.
  • Resist lifting the lid constantly; every time you do, heat escapes and cooking time extends by 15–20 minutes, so trust the process and leave it alone.
  • Bay leaves must be removed before eating; I learned this by nearly biting into one and never forgetting the bitter, sharp taste that ruins the moment.
03 -
  • Pat the roast completely dry before searing—moisture is the enemy of a good crust, so take that extra 30 seconds with paper towels.
  • Use a 6-quart slow cooker minimum; the roast needs room to braise properly, and overcrowding steams rather than braises.
  • If you don't own Worcestershire sauce, it's worth buying just for this—it's the difference between good pot roast and the kind people remember.

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