Slow Cooker Pot Roast with Potatoes & Carrots (Print Version)
Tender slow cooker pot roast with fork-tender potatoes and carrots. Achieve a 5-star meal with minimal effort for a comforting family dinner.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 360 Minutes minutes
Total Time: 380 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free, Dairy-Free
# Ingredients:
→ The Hearty Foundation
01 -
3 lbs boneless beef chuck roast
02 -
1 1/2 lbs Yukon Gold potatoes, cut into 1 1/2-inch chunks
03 -
1 lb carrots, peeled and cut into 1-inch pieces
04 -
1 large yellow onion, cut into 8 wedges
→ The Flavor Infusion
05 -
3 cups low-sodium beef broth
06 -
2 tbsp tomato paste
07 -
1 tbsp Worcestershire sauce
08 -
4 cloves garlic, minced
09 -
1 tsp dried thyme
10 -
1 tsp dried rosemary
11 -
2 bay leaves
12 -
1 1/2 tsp salt, or to taste
13 -
1/2 tsp freshly ground black pepper, or to taste
→ The Rich Thickener & Garnish
14 -
2 tbsp cornstarch, mixed with 1/4 cup cold water (for slurry)
15 -
1/4 cup fresh parsley, chopped (for garnish)
# Instructions:
01 -
Season the 3 lbs boneless beef chuck roast generously with 1 1/2 tsp salt and 1/2 tsp freshly ground black pepper. In a large skillet, sear the roast over medium-high heat for 3-4 minutes per side until deeply browned. This initial sear adds depth to your 5-Star Pot Roast Slow Cooker with Potatoes & Carrots.
02 -
Transfer the seared roast to a 6-quart slow cooker. Pour in 3 cups low-sodium beef broth. Stir in 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 4 cloves minced garlic, 1 tsp dried thyme, 1 tsp dried rosemary, and add 2 bay leaves. These ingredients will create the rich base for your 5-Star Pot Roast Slow Cooker with Potatoes & Carrots.
03 -
Arrange the 1 large yellow onion (cut into 8 wedges), 1 1/2 lbs Yukon Gold potatoes (cut into 1 1/2-inch chunks), and 1 lb carrots (peeled and cut into 1-inch pieces) around and over the roast in the slow cooker.
04 -
Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beef is incredibly fork-tender and the vegetables are soft. This long cook time is key for a truly tender 5-Star Pot Roast Slow Cooker with Potatoes & Carrots.
05 -
Carefully remove the cooked roast and vegetables to a serving platter. Skim any excess fat from the liquid in the slow cooker. Whisk in the cornstarch slurry (2 tbsp cornstarch mixed with 1/4 cup cold water) into the hot liquid. Cook on HIGH for 15-20 minutes, stirring occasionally, until the gravy has thickened to your desired consistency.
06 -
Shred or slice the beef as desired. Return the beef and vegetables to the slow cooker with the thickened gravy. Let rest for 10 minutes to allow flavors to meld. Garnish your 5-Star Pot Roast Slow Cooker with Potatoes & Carrots with 1/4 cup fresh parsley before serving.
# Notes:
01 -
Don't skip searing the chuck roast! This crucial step develops a deep, rich flavor that truly elevates the final dish.
02 -
Leftover pot roast can be stored in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully on the stovetop or in the microwave.
03 -
For a different twist, try adding mushrooms or parsnips along with the other vegetables for extra depth and variety.
04 -
Serve this hearty pot roast with a side of crusty bread to soak up all that delicious, rich gravy.
# Tools You'll Need:
01 -
6-quart slow cooker
02 -
cutting board
03 -
sharp knife
04 -
measuring cups
05 -
measuring spoons
06 -
small bowl
07 -
whisk
# Nutrition Facts (Per Serving):
Calories: 830 kcal
Total Fat: 38 g
Total Carbohydrate: 42 g
Protein: 71 g