Description
Tender, juicy Slow Cooker Pot Roast with carrots, onions, and a silky gravy. Simple, cozy, and perfect for busy days or Sunday dinner.
Ingredients
3–5 pound chuck roast
3–4 tablespoons olive oil
6 large unpeeled carrots, halved
2 onions, chopped into large chunks
4 garlic cloves, minced
4 cups low sodium beef broth
2 sprigs fresh thyme
2 sprigs fresh rosemary
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
Kosher salt
Black pepper
Instructions
1. Generously season the chuck roast with kosher salt and black pepper.
2. Heat 2 tablespoons olive oil in a large skillet over medium high heat; sear roast about 2 minutes per side. Transfer to slow cooker.
3. Add remaining oil to the skillet; cook onions and carrots 3–4 minutes until lightly browned. Add garlic for 30–60 seconds. Transfer vegetables to slow cooker.
4. Pour in beef broth; add thyme and rosemary. Cover and cook on low for 8 hours or on high for 5–6 hours until fork tender.
5. Remove 2 cups of cooking liquid and set aside. In a skillet, melt butter over low heat; whisk in flour and cook 1 minute.
6. Slowly whisk in the reserved liquid; bring to a low boil, then simmer until thickened into gravy.
7. Slice or shred the roast; serve with vegetables and gravy over mashed potatoes or rice.
Notes
Searing is optional but adds flavor and better texture.
Use fresh herbs for best results.
If adding potatoes, use large chunks of Yukon Gold or red potatoes and add halfway through cooking to avoid mushiness.
Allow extra time for larger roasts.
Scrape up the browned bits from the searing pan and add to the slow cooker for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Slow Cooker Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 584
- Sugar: 4g
- Sodium: 566mg
- Fat: 39g
- Saturated Fat: 16g
- Unsaturated Fat: 23g
- Trans Fat: 2g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 172mg