Slow Cooker Classic Pot Roast

Slow Cooker Classic Pot Roast ingredients

• 3 lbs boneless beef chuck roast
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large yellow onion
• 4 medium carrots
• 1.5 lbs Yukon gold potatoes
• 4 cloves garlic
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 leaf bay leaf
• 2 tbsp cornstarch
• 2 tbsp cold water
• 2 tbsp fresh parsley

How to make Slow Cooker Classic Pot Roast

1. Pat the 3 lb beef chuck roast thoroughly dry with paper towels and season generously all over with 1.5 tsp kosher salt and 1 tsp black pepper.
2. Heat 2 tbsp olive oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering. Sear the chuck roast on all sides until a deep golden-brown crust forms, about 3-4 minutes per side.
3. While the roast sears, chop 1 large yellow onion into large chunks, cut 4 medium carrots into 2-inch pieces, and quarter 1.5 lbs Yukon gold potatoes. Mince 4 cloves of garlic.
4. Transfer the seared roast to a large slow cooker. Add the chopped onion, carrots, potatoes, and minced garlic around the roast.
5. In a medium bowl, whisk together 4 cups beef broth, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, and 1 tsp dried thyme. Pour this mixture over the roast and vegetables in the slow cooker, then add 1 bay leaf.
6. Cover the slow cooker and cook on low for 7-8 hours, or on high for 3-4 hours, until the beef is fork-tender and easily shreds.
7. Carefully remove the roast and vegetables from the slow cooker and transfer them to a serving platter. Tent with foil to keep warm. Discard the bay leaf.
8. For the gravy, strain the cooking liquid from the slow cooker into a saucepan, pressing down on any solids to extract maximum flavor. Bring the liquid to a simmer over medium heat.
9. In a small bowl, whisk together 2 tbsp cornstarch and 2 tbsp cold water to create a slurry. Slowly whisk the cornstarch slurry into the simmering liquid in the saucepan and cook, stirring constantly, until the gravy thickens to your desired consistency, about 2-3 minutes.
10. Taste the gravy and adjust seasoning with additional salt and pepper if needed. Spoon the gravy over the sliced pot roast and vegetables. Garnish with 2 tbsp fresh parsley before serving.

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