Classic Slow Cooker Pot Roast
Tender, fall-apart pot roast with vegetables slow-cooked to perfection in rich gravy, delivering comfort food at its finest with 420 calories per serving.
20m
8
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Ingredients
- 3-4 lb chuck roast, trimmed
- 2 tablespoons vegetable oil
- 1 large onion, cut into wedges
- 4 large carrots, cut into 2-inch pieces
- 1 lb baby potatoes, halved
- 3 celery stalks, cut into 2-inch pieces
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 packet onion soup mix
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- Fresh parsley for garnish
Instructions
- 1
Sear the Roast
Heat vegetable oil in a large skillet over medium-high heat. Season the chuck roast with salt and pepper, then sear on all sides until golden brown, about 3-4 minutes per side. Transfer to slow cooker.
- 2
Prepare Vegetables
Add onion wedges, carrots, potatoes, celery, and minced garlic around the roast in the slow cooker.
- 3
Make Cooking Liquid
In a bowl, whisk together beef broth, onion soup mix, tomato paste, thyme, and remaining salt and pepper. Pour over the roast and vegetables.
- 4
Add Aromatics
Tuck bay leaves into the liquid around the roast. Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until meat is fork-tender.
- 5
Remove and Rest
Carefully transfer the roast and vegetables to a serving platter. Cover with foil and let rest while preparing gravy.
- 6
Make Gravy
Strain cooking liquid into a saucepan and bring to a boil. Mix cornstarch and cold water to create a slurry, then whisk into boiling liquid. Cook 2-3 minutes until thickened.
- 7
Serve
Slice the pot roast against the grain and arrange with vegetables on plates. Pour gravy over top and garnish with fresh parsley.
Chef's Tips
For best results, choose a well-marbled chuck roast and don't skip the searing step - it adds incredible flavor. The roast is done when it easily shreds with a fork.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this classic slow cooker pot roast
How long does it take to make Classic Slow Cooker Pot Roast?
This recipe takes 500 minutes total time, including 20 minutes prep time and 480 minutes cooking time.
How many servings does this Classic Slow Cooker Pot Roast recipe make?
This recipe yields 8 servings.
What is the difficulty level of this Classic Slow Cooker Pot Roast recipe?
This recipe is rated as Easy difficulty level, making it perfect for beginners.
Can I make substitutions in this Classic Slow Cooker Pot Roast recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this classic slow cooker pot roast ahead of time?
Yes! You can prepare this classic slow cooker pot roast up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover classic slow cooker pot roast?
Store leftover classic slow cooker pot roast covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with classic slow cooker pot roast?
This classic slow cooker pot roast pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze classic slow cooker pot roast?
Yes, this classic slow cooker pot roast freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.