Pot Roast In The Slow Cooker

About This Recipe

This recipe details the method for preparing a classic American pot roast using a slow cooker. The process involves slow-cooking a tough cut of beef with aromatic vegetables and liquid until it becomes exceptionally tender and flavorful. The result is a hearty, traditional meal with minimal active preparation time.

Why You’ll Love This Recipe

The slow cooker method for pot roast requires little hands-on effort, making it a convenient option for a busy schedule. The long, slow cooking process breaks down connective tissue in the meat, resulting in a fork-tender texture and deeply developed flavors. It is a single-pot meal that yields a significant quantity, often providing leftovers for subsequent meals.

Ingredients

• 1 (3 to 4 pound) beef chuck roast
• 1 tablespoon neutral oil, such as canola or vegetable oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 pound potatoes, such as Yukon Gold or red potatoes, cut into 2-inch chunks
• 3 medium carrots, peeled and cut into 2-inch pieces
• 1 medium yellow onion, cut into 1-inch chunks
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 2 tablespoons cornstarch (optional, for thickening)
• 2 tablespoons water (optional, for thickening)

Step by Step Instructions

1. Pat the chuck roast dry with paper towels. Season all sides generously with salt and pepper.
2. Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the roast. Sear until a brown crust forms, about 4-5 minutes per side. Transfer the seared roast to the insert of a 6-quart or larger slow cooker.
3. Arrange the prepared potatoes, carrots, and onion around the roast in the slow cooker. Sprinkle the minced garlic over the vegetables and roast.
4. In a medium bowl or measuring cup, whisk together the beef broth, Worcestershire sauce, and tomato paste until the tomato paste is dissolved. Pour this mixture over the roast and vegetables.
5. Place the sprigs of thyme and rosemary on top of the roast.
6. Cover the slow cooker with its lid and cook on the LOW setting for 8 to 10 hours, or on the HIGH setting for 5 to 6 hours. The roast is done when it is fork-tender and easily shreds.
7. Once cooked, carefully transfer the roast and vegetables to a serving platter. Tent with foil to keep warm.
8. For a thicker gravy, pour the cooking liquids from the slow cooker into a saucepan and bring to a simmer over medium heat. In a small bowl, make a slurry by whisking the cornstarch and cold water together until smooth. While whisking the simmering liquid, slowly pour in the slurry. Continue to whisk and simmer until the gravy thickens, about 2-3 minutes.
9. Serve the pot roast and vegetables with the gravy spooned over the top.

FAQ

Is it necessary to sear the roast first?
Searing is not strictly mandatory but is highly recommended. The process of searing, known as the Maillard reaction, creates a depth of flavor that cannot be achieved through slow cooking alone.

Can I use other vegetables?
Yes. Parsnips, celery, or turnips can be added or substituted for the vegetables listed. They should be cut into similarly sized large chunks to withstand the long cooking time.

What can I use if I don’t have fresh herbs?
One teaspoon of dried thyme and half a teaspoon of dried rosemary can be substituted for the fresh sprigs. Add these dried herbs directly to the broth mixture.

You Must Know

Do not lift the lid of the slow cooker during the first three hours of cooking. Each time the lid is removed, a significant amount of heat escapes, which can substantially increase the total cooking time required.

The choice of cut is critical. Chuck roast is recommended because it is well-marbled with fat and contains connective tissue, which breaks down during the long, slow cooking process, making the meat tender. Leaner cuts like sirloin will become tough and dry.

Storage Tips

Allow leftover pot roast to cool to room temperature before storage. Place the meat, vegetables, and gravy in an airtight container and refrigerate for up to 4 days. Reheat gently in a covered saucepan over low heat or in the microwave. For longer storage, the cooled pot roast can be frozen for up to 3 months. Thaw in the refrigerator before reheating.