Homestyle Slow Cooker Pot Roast: Tender, Rich, Simple (Print Version)

Homestyle Slow Cooker Pot Roast brings fork-tender beef and savory veggies together for an effortless, hearty family meal. A true weeknight win!

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 7 Hours minutes
Total Time: 32 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat, Gluten-Free (ensure broth is GF)

# Ingredients:

→ Main Ingredients

01 - 3-4 lb chuck roast
02 - 1.5 lb Yukon Gold or Red Bliss potatoes, quartered
03 - 1 lb carrots, peeled and roughly chopped
04 - 1 large yellow onion, roughly chopped

→ Flavor Boosters

05 - 4 cups low sodium beef broth
06 - 2 tbsp tomato paste
07 - 4 cloves garlic, minced
08 - 1 tbsp Worcestershire sauce
09 - 1 tsp dried thyme
10 - 1 tsp dried rosemary

→ Seasonings & Thickener

11 - 2 tsp salt (plus more for seasoning beef)
12 - 1 tsp black pepper (plus more for seasoning beef)
13 - 2 tbsp cornstarch

→ Optional Extras

14 - 1/2 cup dry red wine (like Cabernet Sauvignon)
15 - 8 oz cremini mushrooms, halved
16 - Fresh parsley, chopped (for garnish)

# Instructions:

01 - First things first, pat that chuck roast dry with paper towels. Seriously, this step is non-negotiable for a good sear. Season it generously with salt and pepper all over. Heat a tablespoon of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it's shimmering. Carefully place the beef in the hot pan and sear on all sides until a beautiful, deep brown crust forms. This usually takes about 3-4 minutes per side. That crust is where all the incredible flavor lives, hon! This is where I always get a little giddy from the smell, knowing good things are coming. Don't rush it, just let it develop.
02 - Once the beef is seared, remove it from the pan and set it aside. Reduce the heat to medium. Add the chopped yellow onion to the same pan, scraping up any browned bits from the bottom – that's called fond, and it's pure magic. Sauté the onion for about 5 minutes until it starts to soften and turn translucent. Then, toss in the minced garlic and tomato paste. Stir constantly for another minute until the garlic is fragrant and the tomato paste has darkened slightly. This step deepens the flavor profile, and honestly, the smell is just divine. I used to forget to scrape the bottom, and my gravy just wasn't as rich. Oops, never again!
03 - Pour in about a quarter cup of the beef broth, scraping the bottom of the pan vigorously to release all those delicious browned bits. This is called deglazing, and it’s a pro move! Stir in the remaining beef broth, Worcestershire sauce, dried thyme, and dried rosemary. Bring the mixture to a gentle simmer, letting the flavors meld together for a couple of minutes. The aroma here is just incredible, a real preview of the comfort to come. I love watching the broth turn a rich, inviting color as it picks up all those beautiful pan drippings. It’s an exciting moment, truly!
04 - Carefully transfer the seared chuck roast to your slow cooker. Pour the savory broth mixture from the skillet over the beef. Arrange the chopped carrots and potatoes around and on top of the roast. You want everything nestled in there, soaking up all that goodness. I sometimes give it a little nudge with a spoon, making sure the veggies are somewhat submerged. This is where the magic really starts to happen, knowing this Homestyle Slow Cooker Pot Roast is going to cook itself into something spectacular. Just make sure your slow cooker isn't overfilled, or you'll have a mess later, I've had that happen!
05 - Cover your slow cooker and set it to cook on low for 7-8 hours, or on high for 4-5 hours. The exact time can vary a bit depending on your slow cooker and the size of your roast, so keep an eye on it. The beef should be incredibly tender, easily shredded with two forks. Seriously, it should practically fall apart when you touch it. The house will smell absolutely heavenly during this time, I promise! This is the part where I try not to peek too much, but the anticipation is real, you know? Sometimes I get impatient and open it, then realize I just let out all the heat, haha.
06 - Once the roast is fall-apart tender, remove the beef and vegetables to a serving platter. If you want a thicker gravy, skim any excess fat from the liquid in the slow cooker. In a small bowl, whisk together 2 tablespoons of cornstarch with 3 tablespoons of cold water to create a slurry. Stir this slurry into the hot liquid in the slow cooker. Turn the slow cooker to high (or transfer the liquid to a saucepan on the stovetop) and cook, stirring occasionally, until the gravy has thickened to your liking. Shred the beef, if desired, or serve it in large chunks with the vegetables and plenty of that rich gravy. It should look glossy and taste absolutely divine!

# Notes:

01 - Always sear your chuck roast first; it creates an incredible depth of flavor you won't get otherwise.
02 - Leftover pot roast keeps beautifully in the fridge for 3-4 days, and the flavors actually get better overnight.
03 - Swap regular potatoes for sweet potatoes for a slightly sweeter, earthier twist – it works, kinda, but changes the vibe.
04 - Serve with a side of crusty bread to sop up all that amazing, rich gravy; it's a non-negotiable in my house!

# Tools You'll Need:

01 - Slow cooker (6-quart or larger)
02 - Large heavy-bottomed skillet or Dutch oven
03 - Tongs
04 - Whisk

# Nutrition Facts (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 45g
Protein: 40g

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