Perfect Slow Cooker Pot Roast

Classic comforting slow cooker pot roast with tender seared chuck, fork-tender potatoes and carrots, and a rich gravy—easy to make and perfect for cozy family dinners.

Ingredients

Main

1.5 tbsp olive oil
3 lbs chuck roast
salt
black pepper
1 yellow onion
5 cloves garlic
1.25 cup beef broth
2 tsp Worcestershire sauce
1 tbsp fresh thyme minced
1 tbsp fresh rosemary minced
2.5 lbs yukon gold potatoes (small)
1 lbs carrots (medium)
tbsp cornstarch (for gravy)
3 tbsp beef broth for slurry
2 tbsp fresh parsley chopped

Directions

Heat 1 tbsp olive oil in a large pot over medium-high heat and dab roast dry with paper towels; season all over with salt and pepper
Sear roast until browned on both sides about 4-5 minutes per side then transfer to slow cooker
Add remaining 0.5 tbsp olive oil to pot; add onion and sauté 2 minutes then add garlic and sauté 30 seconds; pour onion mixture over roast in slow cooker
Return pot to heat, pour in beef broth, Worcestershire, thyme and rosemary and cook ~15 seconds scraping up browned bits then remove from heat
Layer potatoes and carrots over onion layer in slow cooker; pour beef broth evenly over top and season with salt and pepper
Cover and cook on low until roast and vegetables are tender about 8-9 hours
Remove roast and vegetables; shred roast (discard excess fat) and cut potatoes if desired
To thicken gravy: strain liquid into saucepan, whisk cornstarch with 3 tbsp beef broth to make slurry, pour into saucepan and simmer while stirring 30-60 seconds until thickened
Plate roast and vegetables, pour gravy over top and sprinkle with parsley