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Slow Cooker Pot Roast with Tender Vegetables

A plate featuring shredded beef from slow cooker pot roast served with seasoned potatoes and carrots.

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Make a fork-tender chuck roast with rich gravy using your slow cooker. This set-and-forget recipe is perfect for easy family dinners.

Ingredients

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  • 3 lb beef chuck roast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 packet dry onion soup mix (high-CPC phrase)
  • 1 lb small potatoes, quartered
  • 4 large carrots, cut into 1-inch pieces

Instructions

  1. Pat the chuck roast dry with paper towels. Season all sides with salt, pepper, garlic powder, and onion powder.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 2-3 minutes per side.
  3. Place the seared roast in the bottom of your slow cooker insert.
  4. In a small bowl, whisk together the beef broth, Worcestershire sauce, and dry onion soup mix. Pour this mixture over the roast.
  5. Arrange the potatoes and carrots around the roast. Do not stir.
  6. Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the meat is fork-tender.
  7. Remove the roast and vegetables. If you want gravy, skim any excess fat from the liquid remaining in the slow cooker. Thicken the liquid with a cornstarch slurry (2 tablespoons cornstarch mixed with 1/4 cup cold water) and cook on HIGH for 10 minutes until thickened.
  8. Shred or slice the roast and serve immediately with the vegetables and gravy.

Notes

  • For best flavor, sear the roast before placing it in the slow cooker.
  • You can substitute parsnips or celery for some of the carrots.
  • To make ahead, cool the roast and gravy completely, then store them separately in airtight containers in the refrigerator for up to 3 days. Reheat slowly in the oven or microwave.

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