Slow Cooker Pot Roast with Vegetables
Fork-tender beef roast with carrots, potatoes, and rich gravy - a set-it-and-forget-it Southern Sunday dinner.
Prep Time
20m
Cook Time
480m
Servings
8
Difficulty
Easy
Nutrition Per Serving
fat
22
carbs
28
fiber
4
protein
48
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Ingredients
Shop- 3-4 lb chuck roast
- 2 tablespoons vegetable oil
- 1 large onion, quartered
- 4 carrots, cut into chunks
- 4 potatoes, quartered
- 3 cloves garlic, minced
- 2 cups beef broth
- 1/4 cup tomato paste
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 3 tablespoons cornstarch
Instructions
Season roast generously with salt and pepper.
Heat oil in a large skillet and sear roast on all sides until browned.
Place onion, carrots, and potatoes in slow cooker.
Place seared roast on top of vegetables.
Mix broth, tomato paste, Worcestershire, thyme, and garlic. Pour over roast.
Add bay leaves. Cover and cook on low 8-10 hours or high 5-6 hours.
Remove roast and vegetables, keep warm.
Mix cornstarch with 3 tablespoons water, stir into cooking liquid.
Cook on high 15 minutes until gravy thickens.
Slice roast and serve with vegetables and gravy.
Chef's Comfy Tip
Searing the meat first adds incredible depth of flavor - don't skip this step even though it's tempting with a slow cooker recipe.
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