Slow Cooker Pot Roast with Carrots, Potatoes, and Herb Gravy Recipe
A hearty and flavorful Slow Cooker Pot Roast recipe featuring tender chuck roast, Yukon gold potatoes, carrots, and aromatic herbs cooked low and slow to perfection. This comforting dish is perfect for an easy family meal with minimal hands-on cooking.
- Prep Time: 25 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Meat and Seasonings
- 1 1/2 Tbsp olive oil, (divided)
- 1 (3 lb) chuck roast
- Salt and freshly ground black pepper, to taste
Vegetables and Herbs
- 1 medium yellow onion, peeled, halved and cut into thick slices
- 5 garlic cloves, minced (1 1/2 Tbsp)
- 1 Tbsp minced fresh thyme
- 1 Tbsp minced fresh rosemary
- 2.5 lbs small Yukon gold potatoes, left whole
- 5 medium carrots (about 1 lb), peeled and cut into 1-inch pieces
- 2 Tbsp chopped fresh parsley
Liquids and Other Ingredients
- 1 1/4 cups beef broth
- 2 tsp Worcestershire sauce
- 2 1/2 Tbsp cornstarch mixed with 3 Tbsp beef broth (optional, for thickening gravy)
Instructions
- Prepare and Season the Roast: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab the chuck roast dry with paper towels and season generously on all sides with salt and freshly ground black pepper.
- Sear the Roast: Sear the roast in the hot pot, browning it on both sides, about 4 to 5 minutes per side to develop a rich crust. Once browned, transfer the roast to the slow cooker.
- Sauté Onions and Garlic: Add the remaining 1/2 Tbsp olive oil to the pot, then add the sliced onions and sauté for 2 minutes until softened. Add the minced garlic and sauté for an additional 30 seconds until fragrant. Pour this onion and garlic mixture over the roast in the slow cooker.
- Deglaze the Pot: Return the pot to heat and pour in the beef broth, Worcestershire sauce, minced thyme, and rosemary. Cook for about 15 seconds, scraping up any browned bits from the bottom of the pot to incorporate all the flavors. Remove from heat.
- Add Vegetables and Season: Layer the potatoes and carrot pieces on top of the onion mixture in the slow cooker. Pour the beef broth mixture evenly over the vegetables and season with salt and pepper to taste.
- Slow Cook: Cover the slow cooker and cook on low heat for 8 to 9 hours, or until the roast is tender and the vegetables are cooked through.
- Prepare the Meat and Vegetables: Remove the roast and vegetables from the slow cooker. Shred the roast meat, discarding any excess fat. Cut the potatoes if desired.
- Make the Gravy (Optional): Pour the cooking broth through a fine mesh strainer into a small saucepan and heat over medium-high heat. Whisk together the cornstarch and 3 Tbsp beef broth, then slowly whisk this slurry into the saucepan. Bring to a simmer while stirring constantly and continue for 30 to 60 seconds until thickened.
- Serve: Plate the shredded roast and vegetables, spoon the thickened gravy over the top, and garnish with chopped fresh parsley.
Notes
- For best results, use a well-marbled chuck roast to ensure tenderness and flavor.
- Do not skip searing the roast; it adds depth of flavor and color.
- You can substitute fresh herbs with 1 tsp dried thyme and rosemary if fresh are unavailable.
- Adjust the cooking time based on your slow cooker to avoid overcooking the vegetables.
- The cornstarch gravy is optional but highly recommended for a richer sauce.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
