Classic Pot Roast with Slow Cooker (Print version)
A tender slow cooker chuck roast with carrots, potatoes, onions, and a rich pan-style gravy made from the cooking juices.
# Ingredients:
For the roast
01 -
1 boneless beef chuck roast, 3 1/2 to 4 lb (1.6 to 1.8 kg)
02 -
2 teaspoons kosher salt
03 -
1 teaspoon black pepper
04 -
1 teaspoon garlic powder
05 -
1 teaspoon dried thyme
06 -
2 tablespoons olive oil
For the vegetables and broth
07 -
1 large yellow onion, thickly sliced
08 -
4 large carrots, cut into 2-inch pieces
09 -
1 1/2 lb (680 g) Yukon gold potatoes, halved or quartered
10 -
4 cloves garlic, smashed
11 -
2 cups (480 ml) gluten-free beef broth
12 -
2 tablespoons tomato paste
13 -
1 tablespoon gluten-free Worcestershire sauce
14 -
1 bay leaf
For the gravy
15 -
2 tablespoons cornstarch
16 -
2 tablespoons cold water
17 -
Chopped parsley, for serving
# Instructions:
01 -
Pat the chuck roast dry. Season all over with salt, pepper, garlic powder, and dried thyme.
02 -
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes per side until deeply browned, then transfer it to a plate.
03 -
Place the onion, carrots, potatoes, and garlic in a 6-quart slow cooker. Set the browned roast on top.
04 -
Whisk the beef broth, tomato paste, and Worcestershire sauce in the hot skillet, scraping up browned bits. Pour into the slow cooker and add the bay leaf.
05 -
Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the roast pulls apart easily with a fork and the vegetables are tender.
06 -
Move the beef and vegetables to a platter and discard the bay leaf. Whisk cornstarch with cold water, stir into the slow cooker juices, and cook on high for 10-15 minutes until thickened.
07 -
Slice or shred the beef, spoon gravy over the roast and vegetables, and finish with chopped parsley.
# Good to know:
01 -
Cook on low for the most tender texture.
02 -
If the beef is still firm, continue cooking in 30-minute increments.
03 -
Leftovers keep refrigerated for up to 4 days.