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Slow Cooker Pot Roast

Savory Slow Cooker Pot Roast That Melts in Your Mouth

A comforting Slow Cooker Pot Roast that delivers tender meat and rich flavors, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 8 hours
Resting Time 10 minutes
Total Time 8 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3 pounds Beef Roast Use a chuck roast for optimal tenderness and flavor.
  • 2 tablespoons Olive Oil Aids in searing the meat.
  • 1 teaspoon Salt For seasoning.
  • 1 teaspoon Pepper For seasoning.
For the Flavor Base
  • 1 large Onion Yellow or white onions work beautifully.
  • 4 cloves Garlic Fresh garlic adds aromatic depth.
  • 2 tablespoons Tomato Paste Adds richness and umami.
  • 1 tablespoon Brown Sugar Brings balance to savory flavors.
  • 1 tablespoon Italian Seasoning Introduces herby notes.
  • 1 teaspoon Garlic Powder Optional but recommended for added depth.
  • 1 teaspoon Onion Powder Optional but recommended for added depth.
  • 1 teaspoon Chili Powder Adjust to your taste.
For Cooking & Serving
  • 4 cups Beef Stock Opt for low-sodium if desired.
  • 4 large Carrots Adds sweetness and color.
  • 2 pounds Potatoes Yukon gold or red potatoes hold their shape well.
  • 2 sprigs Thyme Fresh herbs add fragrance.
  • 2 sprigs Rosemary Fresh herbs add fragrance.
  • 2 leaves Bay Leaves Fresh herbs add fragrance.
  • 1 tablespoon Cornstarch Perfect for thickening the gravy.
  • 2 tablespoons Parsley For garnish.

Equipment

  • Slow Cooker
  • Sauté Pan

Method
 

Step-by-Step Instructions
  1. Pat the chuck roast dry with paper towels and season with salt and pepper.
  2. Preheat a large sauté pan over medium-high heat.
  3. Drizzle olive oil into the pan and sear the roast for about 4 to 5 minutes on each side.
  4. Transfer the roast to a plate and sauté sliced onions with a pinch of salt and pepper for about 4 minutes.
  5. Stir in minced garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, and chili powder, cooking for a minute.
  6. Pour in beef stock to deglaze the pan, then transfer the mixture to the slow cooker.
  7. Surround the roast with chopped carrots and potatoes, pour in the remaining beef stock, and add herbs.
  8. Cover and set the slow cooker on low for about 8 hours or on high for 4 to 5 hours.
  9. Strain the cooking liquid to prepare the gravy base.
  10. Mix cornstarch with cold water to create a slurry, then stir into the strained liquid to thicken.
  11. Slice or shred the roast, plate it with vegetables, drizzle with gravy, and garnish with parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 600mgPotassium: 900mgFiber: 4gSugar: 6gVitamin A: 900IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

For storage, keep in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.

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