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Pot Roast · Slow Cooker

Slow Cooker Pot Roast with Vegetables

Brown the roast, load the slow cooker and come home to tender beef, soft vegetables and a ready-made gravy. All the comfort with very little attention.

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Prep
20 min
Cook
8 hr 10 min
Total
8 hr 35 min
Serves
6
Level
Easy

Ingredients

  • 1 ½ lb yukon gold potatoes, halved, or quartered if large
  • 1 lb carrots, peeled, cut into 2-inch pieces
  • 1 onion, cut into wedges
  • 3 lb boneless beef chuck roast
  • 1 ½ tsp kosher salt
  • ¾ tsp black pepper
  • 1 tbsp vegetable oil
  • 1 cup beef broth
  • 2 tbsp tomato paste
  • 1 tbsp worcestershire sauce
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 bay leaf
  • 2 tbsp cornstarch
  • 2 tbsp water

Cook to 145°F inside (check with a thermometer).

Steps

  1. Put the potatoes, carrots and onion in the bottom of a 6-quart slow cooker.
  2. Pat the roast dry and season it all over with the salt and pepper.
  3. Heat the oil in a large skillet over medium-high heat until it shimmers.
  4. Brown the roast well on both sides. It won't cook through; this is for flavor.
  5. Set the roast on top of the vegetables in the slow cooker.
  6. Whisk the broth, tomato paste, Worcestershire, garlic and thyme in the hot skillet, scraping up the browned bits, then pour it over the roast. Tuck in the bay leaf.
  7. Cover and cook on LOW (or 5 to 6 hours on HIGH) until the beef pulls apart easily with a fork. It will be well past the safe 145°F (63°C).
  8. Move the beef and vegetables to a platter and cover with foil. Throw away the bay leaf.
  9. Skim the fat off the liquid and pour the liquid into a saucepan. Bring it to a simmer over medium heat.
  10. Stir the cornstarch and water together, whisk it in and simmer until thickened.
  11. Pull the beef into chunks and serve with the vegetables and gravy.

Tip: Putting the vegetables on the bottom keeps them in the liquid so they cook through.

Tip: Resist lifting the lid; each peek adds cooking time.

Tip: Braised beef is safe at 145°F, but chuck only turns tender once it goes much higher (around 200°F), so cook it by tenderness, not by the thermometer.

Tip: Use a separate cutting board for raw meat, and wash hands, boards and knives in hot soapy water after handling it.

Storage: Refrigerate in an airtight container within 2 hours, up to 4 days. Store the beef in its gravy. Freeze up to 3 months.

Estimated nutrition per serving: 730 calories · protein 47 g · carbohydrates 34 g · fiber 5 g · sugars 6 g · fat 45 g (saturated 17 g) · sodium 830 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 15 of 15 ingredients.