Slow Cooker Pot Roast
Experience the ultimate comfort of a tender, savory slow-cooked beef roast. This foolproof, one-pot recipe uses a chuck roast, aromatic herbs, and hearty root vegetables to create a melt-in-your-mouth meal. By searing the meat first to lock in flavor, you achieve a restaurant-quality dinner with minimal effort—perfect for busy weeknights when you want a home-cooked, high-protein meal waiting for you at the end of the day.
- Prep Time: 20
- Cook Time: 480
- Total Time: 500
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Ingredients
2 teaspoons olive oil or avocado oil
2.5–3 lb beef chuck roast
1 large yellow onion, sliced into 0.5-inch pieces
1 teaspoon fine salt
0.5 teaspoon black pepper
1 teaspoon dried thyme
6–7 garlic cloves, minced
24 oz baby yellow potatoes, halved if large
1 lb carrots, peeled and cut into 2–3 inch pieces
2 cups low-sodium beef broth
2 tablespoons cornstarch (optional for gravy)
3 tablespoons water (optional for gravy)
Instructions
Heat oil in a large heavy skillet over medium-high heat.
Sear the chuck roast on all sides until browned to build a flavorful foundation.
Place the sliced onions at the bottom of the slow cooker.
Place the seared beef on top of the onions.
Season the roast with salt, black pepper, and dried thyme.
Add the minced garlic, potatoes, and carrots around the beef.
Pour the beef broth over the ingredients.
Cover and set to low, cooking for 6–8 hours until the meat is fork-tender.
Optional: Mix cornstarch and water to create a slurry and stir into the cooking liquid during the last 30 minutes to thicken into a gravy.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm over low heat on the stove with a splash of broth to keep the meat from drying out.
Find it online: https://cookingwithramsay.com/slow-cooker-pot-roast/