Hey, y'all! As the temperatures begin to drop, I find myself looking for recipes that are warming, comforting, and downright delicious. If I were to bet, I'd say the same can be said for y'all. As such, I'm excited to be sharing one of my favorite recipes from childhood: my momma's slow cooker pot roast. It's filling, low maintenance, and simply mouthwatering. I know y'all are going to love it!
Slow Cooker Pot Roast
Frequently Asked Questions
I recommend that you use a boneless beef chuck roast. It's perfect for this recipe and is (most usually) an economical cut of beef.
Necessary is a funny word here. You can absolutely have a delicious pot roast without browning it. That said, the crust is next-level delicious and once you try it, you won't go back. Thus, I think the word is "preferred", not "necessary".
I like to use carrots, potatoes, onions, and celery in this Slow Cooker Pot Roast. They work perfectly as they both add and absorb all of the delicious flavors to/from the beef.
That broth is one of the most delicious parts of this Slow Cooker Pot Roast. To make it more like gravy, you'll use a cornstarch mixture to thicken it. You will find directions below.
Yes! It makes for the ultimate pot roast. Cook on low for approximately 8 hours.
Slow Cooker Pot Roast Tips:
- Don't skip the browning - it makes all of the difference!
- Thicken the sauce with a cornstarch mixture; see below.
- To add additional depth to the flavor, add ½ - 1 cup of dry red wine.
- Cut your vegetables very thick/rough -- they will be cooking for a significant amount of time. i.e: thick baby carrots, thickly-sliced onion, thickly-sliced celery.
- Cook on low -- I find that this is the optimal way!
- Don't serve anything else with this dish; it's a balanced home run in and of itself.
Slow Cooker Pot Roast Ingredients, Shopping List:
Boneless beef chuck roast: I don't recommend going with any other cut of meat -- this makes the perfect pot roast!
Olive oil: for cooking. Can substitute canola, if preferred.
Fresh vegetables: celery, thick baby carrots, onions, red skinned potatoes.
Herbs: thyme, rosemary - dried or fresh.
Seasonings: kosher salt, black pepper, garlic powder, onion powder, smoked paprika.
Beef broth: I prefer low-sodium, if available, to control the salt content.
Corn starch: for thickening.
Optional: parsley (topping), dry red wine (sauce).
How To Make A Slow Cooker Pot Roast
- Pat the boneless beef chuck roast dry with a paper towel. Season with kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Season both sides.
- Heat olive oil in a pan. Brown chuck roast on both sides - roughly 4-5 minutes per side. Once browned, add chuck roast to your slow cooker.
- On top of chuck roast, add the celery, baby carrots, onions, red skinned potatoes, thyme, rosemary, and beef broth. Add the wine, as well, if you so choose. Stir.
- Cook on low heat for roughly 8 hours. You will want your beef to reach an internal temperature of, at minimum, 145F. I usually cook mine to 155F-160F.
- If you want your sauce to be thicker, similar to gravy, remove roast and vegetables from the slow cooker. Strain the liquid into a saucepan. Mix together corn starch and water and pour into the liquid. Whisk constantly for 2-3 minutes, or until the mixture has reached your desired consistency.
- Serve roast and vegetables topped with gravy/sauce; garnish with parsley, if desired.
The Recipe
Enjoy my Slow Cooker Pot Roast? Check out my other recipes here!
Slow Cooker Pot Roast
Equipment
-
Slow cooker
Ingredients
For The Chuck Roast
- 3 lb. boneless beef chuck roast
- 1.5 c. beef broth
- 4 stalks celery roughly chopped
- 1 lb. baby carrots whole
- 2 vidalia onions roughly sliced
- 1 tsp. thyme
- 1 tsp. rosemary
- 1 tsp. kosher salt more to taste
- 1 tsp. course black pepper more to taste
- 1 tsp. garlic powder more to taste
- 1 tsp. onion powder more to taste
- 1 tsp. smoked paprika more to taste
- .5 c. dry red wine optional
- extra virgin olive oil for cooking
- parsley optional, for garnish
For The Thickening Agent (Sauce/Gravy)
- 2 tbsp. corn starch
- 2 tbsp. cold water
Instructions
For The Roast + Vegetables
-
Pat the boneless beef chuck roast dry with a paper towel. Season with kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Season both sides.
-
Heat olive oil in a pan. Brown chuck roast on both sides - roughly 4-5 minutes per side. Once browned, add chuck roast to your slow cooker.
-
On top of chuck roast, add the celery, baby carrots, onions, red skinned potatoes, thyme, rosemary, and beef broth. Add the wine, as well, if you so choose. Stir.
-
Cook on low heat for roughly 8 hours. You will want your beef to reach an internal temperature of, at minimum, 145F. I usually cook mine to 155F-160F.
-
Serve roast and vegetables topped with gravy/sauce; garnish with parsley, if desired.
For Thickening Sauce
-
If you want your sauce to be thicker, similar to gravy, remove roast and vegetables from the slow cooker. Strain the liquid into a saucepan. Mix together corn starch and water and pour into the liquid. Whisk constantly for 2-3 minutes, or until the mixture has reached your desired consistency.
Notes
- Don't skip the browning - it makes all of the difference!
- Thicken the sauce with a cornstarch mixture; see below.
- To add additional depth to the flavor, add ½ - 1 cup of dry red wine.
- Cut your vegetables very thick/rough -- they will be cooking for a significant amount of time. i.e.: thick baby carrots, thickly-sliced onion, thickly-sliced celery.
- Cook on low -- I find that this is the optimal way!
- Don't serve anything else with this dish; it's a balanced home run in and of itself.
Nutrition
Y’all come back now, ya hear?
My best,
JC
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Enjoy my Slow Cooker Pot Roast? Check out my other recipes here!
