Slow-Cooker Pot Roast Recipe

There’s nothing quite like the comforting aroma of a slow-cooked pot roast filling your kitchen, especially on a chilly day. This classic dish embodies warmth and comfort with tender, melt-in-your-mouth beef paired with flavorful, perfectly cooked vegetables in a rich, savory broth.

With minimal prep, your slow cooker takes over, transforming simple ingredients into a hearty, satisfying meal that feels like a cozy embrace. Whether you’re feeding your family or hosting friends, this pot roast recipe is a guaranteed crowd-pleaser that brings everyone together. Let’s dive in and make your home even cozier with this timeless recipe!

Ingredients:

• 3 lbs (1.4 kg) chuck roast
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 4 large carrots, cut into 2-inch pieces
• 1 lb (450 g) baby potatoes, halved
• 2 cups (480 ml) beef broth
• 1 cup (240 ml) red wine (optional, for added depth)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 2 tbsp cornstarch (optional, for thickening)
• 2 tbsp water (optional, for thickening)

Instructions:

Prepare the Roast:

1. Season the chuck roast generously with salt and pepper on all sides.

Sear the Meat (Optional but Recommended)

1. Heat olive oil in a large skillet over medium-high heat.
2. Sear the roast for 3–4 minutes on each side until browned. This step locks in juices and enhances flavor.

Layer the Vegetables:

1. Place the sliced onions, carrots, and potatoes at the bottom of your slow cooker.

Add the Roast and Flavors:

1. Lay the seared roast on top of the vegetables.
2. Add minced garlic, beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves to the slow cooker.

Cook:

1. Cover and cook on low for 8–10 hours or on high for 4–5 hours.
2. The roast should be fork-tender, and the vegetables should be soft.

Optional Gravy (For a Thicker Sauce):

1. Remove the roast and vegetables from the slow cooker, placing them on a serving platter. Cover with foil to keep warm.
2. In a small bowl, mix 2 tbsp of cornstarch with 2 tbsp of water to create a slurry.
3. Pour the liquid from the slow cooker into a saucepan. Bring to a boil, stir in the slurry, and cook for 2–3 minutes until thickened.

Serve:

1. Slice the roast and serve alongside the vegetables.
2. Drizzle with the thickened gravy, if desired.

Enjoy the ultimate comfort food experience!