Slow Cooker Beef Pot Roast
Tender, fall-apart beef pot roast with vegetables cooked slowly in savory herbs and broth - the perfect comfort food family dinner at 385 calories per serving.
20m
8
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Ingredients
- 3-4 lb chuck roast, trimmed of excess fat
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 large carrots, cut into 2-inch pieces
- 1.5 lbs baby potatoes, halved
- 3 celery stalks, cut into 2-inch pieces
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons cornstarch mixed with 3 tablespoons cold water
Instructions
- 1
Sear the Roast
Heat olive oil in a large skillet over medium-high heat. Season 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
Sauté Aromatics
In the same skillet, add onions and garlic. Cook for 2-3 minutes until fragrant. Add tomato paste and cook for another minute, stirring constantly.
- 3
Deglaze Pan
Pour 1/2 cup of beef broth into the skillet, scraping up any browned bits from the bottom. Pour this mixture over the roast in the slow cooker.
- 4
Add Vegetables and Seasonings
Arrange carrots, potatoes, and celery around the roast. Add remaining beef broth, thyme, rosemary, and bay leaves to the slow cooker.
- 5
Slow Cook
Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until the beef is fork-tender and vegetables are cooked through.
- 6
Make Gravy
Remove roast and vegetables to a serving platter. Strain cooking liquid and pour into a saucepan. Bring to a boil, then whisk in cornstarch slurry. Simmer until thickened, about 2-3 minutes.
- 7
Slice and Serve
Slice the pot roast against the grain and serve with vegetables and gravy. Remove bay leaves before serving.
Chef's Tips
For extra flavor, sear the roast the night before and refrigerate. The longer cooking time on LOW heat will result in more tender meat. Don't skip the searing step as it adds crucial flavor to the final dish.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this slow cooker beef pot roast
How long does it take to make Slow Cooker Beef Pot Roast?
This recipe takes 500 minutes total time, including 20 minutes prep time and 480 minutes cooking time.
How many servings does this Slow Cooker Beef Pot Roast recipe make?
This recipe yields 8 servings.
What is the difficulty level of this Slow Cooker Beef Pot Roast recipe?
This recipe is rated as Easy difficulty level, making it perfect for beginners.
Can I make substitutions in this Slow Cooker Beef 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 slow cooker beef pot roast ahead of time?
Yes! You can prepare this slow cooker beef 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 slow cooker beef pot roast?
Store leftover slow cooker beef 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 slow cooker beef pot roast?
This slow cooker beef 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 slow cooker beef pot roast?
Yes, this slow cooker beef 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.