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Crock pot filled with a slow cooker pot roast.

Slow Cooker Pot Roast

Author: Stephanie Kay

This crockpot pot roast recipe turns a humble chuck roast into perfectly tender beef and a healthy and cozy dinner filled with protein, fiber, and healthy fats.

  • Author: Stephanie Kay
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Slow Cooker
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Ingredients

Instructions

  1. Place the chuck roast beef on a cutting board and season it generously with salt and pepper all over.
  2. In a large pan or cast-iron skillet or the slow cooker base (if it has a removable and stovetop-safe pot), warm the olive oil on medium-high heat, then add the chuck roast, and cook it for 2-3 minutes per side until a dark brown crust forms. Once cooked, transfer the roast to the slow cooker.
  3. Add the sliced onion, celery, garlic, potatoes, and carrots to the slow cooker, scattering them around the roast.
  4. In a medium bowl, add the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper, and whisk to combine, then pour it into the slow cooker.
  5. Cover the slow cooker with a lid, and cook on low for 8-9 hours or on high for 4-5 hours, until the roast pulls apart easily and the potatoes are tender.
  6. Once cooked, transfer the roast to a cutting board and allow it to rest for 5 minutes before slicing.
  7. Optional: If you’d like to thicken the gravy, while the roast is resting, remove all the potatoes and carrots from the slow cooker and set them aside on a plate. Add the flour/cornstarch to the slow cooker with the remaining liquid, whisk to combine, and turn the heat to high for 5-10 minutes. Taste and adjust seasoning with salt and pepper as needed.
  8. The roast can be served immediately with potatoes, vegetables, and gravy. Any leftovers can be cooled and stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

Notes

To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder.

To use Garlic Powder: Swap the garlic cloves for 2 teaspoons of garlic powder.

To Use Fresh Herbs: Swap the dried thyme for 1 tablespoon of fresh thyme and dried rosemary for 1 tablespoon of fresh rosemary.

To Use Red Wine: Swap the 1/2 cup of the broth for 1/2 cup of red wine.

Nutrition

Find it online: https://kaynutrition.com/slow-cooker-pot-roast/