Easy Tender Slow Cooker Pot Roast Recipe Perfect for Busy Weeknights
A simple, hearty slow cooker pot roast recipe that requires minimal prep and delivers tender, flavorful beef with vegetables, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 8 to 9 hours (low) or 4 to 5 hours (high)
- Total Time: 8 hours 15 minutes (low) or 4 hours 15 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 4 medium carrots, peeled and cut into chunks
- 1 pound baby potatoes, halved (Yukon gold or red potatoes)
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 2 cups beef broth (low-sodium preferred)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 2 tablespoons olive oil (optional, for searing)
- 2 tablespoons all-purpose flour (for thickening gravy)
Instructions
- Pat the beef chuck roast dry with paper towels. Season all sides generously with salt and pepper. Peel and chop carrots into chunks, halve baby potatoes, slice the onion, and mince the garlic.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When hot, add the roast and sear for about 4-5 minutes per side until browned. Transfer the roast to the slow cooker.
- Place the sliced onions, carrots, and potatoes around and on top of the roast in the slow cooker. Add the minced garlic evenly over the veggies and meat.
- In a bowl, whisk together beef broth, Worcestershire sauce, tomato paste, dried thyme, and rosemary. Pour this mixture over the roast and vegetables, covering most of the roast but not submerging it completely.
- Cover and cook on low for 8-9 hours or on high for 4-5 hours until the meat is fork-tender and easily pulls apart.
- Carefully remove the roast and vegetables to a serving platter and cover to keep warm. Pour the cooking liquid into a saucepan.
- In a small bowl, whisk 2 tablespoons of all-purpose flour with 2 tablespoons of cold water until smooth. Slowly add this slurry to the simmering liquid, whisking constantly until thickened, about 3-5 minutes. Adjust seasoning if needed.
- Slice or shred the roast and spoon the gravy over the meat and vegetables. Serve hot.
Notes
Searing the roast before slow cooking is optional but recommended for better flavor and color. To make gluten-free, substitute all-purpose flour with cornstarch or arrowroot powder. Avoid lifting the slow cooker lid frequently to maintain cooking temperature and moisture. Leftovers keep well refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: Approximately 1/6 of
- Calories: 350
- Fat: 15
- Carbohydrates: 22
- Fiber: 4
- Protein: 28
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