Easy Slow Cooker Pot Roast

Tender beef, perfectly cooked vegetables, and a savory gravy make this Easy Slow Cooker Pot Roast truly unforgettable.

Course: Dinner, lunch

Cuisine: American, irish

Keyword: beef, chuck roast, comfort food, cooking, crockpot, organic, pot roast, slow cooker, stew, vegetables, winter cooking, winter meal

Servings: 8

2 Tablespoons Olive Oil (30 mL)
1 Chuck Roast (2-3 lbs), seared on both sides
Salt and Pepper (to season roast)
½ Medium Onion, chopped (75 g)
2 Tablespoons Garlic Powder (20 g)
1 Teaspoon Dried Thyme (1 g)
2 Teaspoons Dried Rosemary (2 g)
4-5 Medium 4-5 Medium Organic Russet Potatoes, chopped into 1" cubes (1.5-2 lbs)
5-7 Organic Carrots, chopped into 1" cubes (1-1.5 lbs)
3 Cups Beef Bone Broth (720 mL)
2 Tablespoons Worcestershire Sauce (30 mL)
¼ Cup Cornstarch, optional, for thickening the gravy (24 g)

Heat the olive oil in a large skillet (or stovetop safe slow cooker insert) over medium-high heat. Sear both sides of the chuck roast until browned, about 2-3 minutes per side. Season generously with salt and pepper.
Place the seared roast in the slow cooker.
Add the chopped onion, garlic powder, dried thyme, dried rosemary, potatoes, and carrots around the roast.
Pour in the beef broth and Worcestershire sauce.
Cover and cook on High for 4 hours or Low for 8 hours, until the roast is tender and easily pulls apart with a fork.
If desired, thicken the gravy: Remove 1 cup (240 mL) of the cooking liquid, whisk in cornstarch, and stir it back into the slow cooker. Let it cook for an additional 5-10 minutes until thickened.
Serve hot with the vegetables and gravy. Enjoy!

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Dietary substitutions for dairy and gluten

FAQ's (frequently asked questions)

METRIC MEASUREMENTS ARE GENERATED VIA AN ONLINE CONVERTER.

ONLY THE AMERICAN MEASUREMENTS HAVE BEEN TESTED.