Slow Cooker Pot Roast

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The Ultimate Slow Cooker Pot Roast

This recipe focuses on building deep flavor through a quick sear and a rich, savory gravy base.

  • Prep time: 20 minutes

  • Cook time: 8–10 hours (Low) or 5–6 hours (High)

  • Servings: 6 servings

Ingredients

  • 3–4 lb Chuck roast (well-marbled)

  • 2 lbs Yukon Gold potatoes, halved or quartered

  • 1 lb Carrots, peeled and cut into 2-inch chunks

  • 1 Large yellow onion, cut into thick wedges

  • 3 cloves Garlic, smashed

  • 2 cups Beef bone broth

  • 2 tbsp Tomato paste

  • 1 tbsp Worcestershire sauce

  • 2 Sprigs fresh rosemary

  • 3 Sprigs fresh thyme

  • 2 Dried bay leaves

  • Salt & Black Pepper to taste

  • 2 tbsp Olive oil (for searing)

Instructions

  1. Sear the Beef: Season the roast generously with salt and pepper on all sides. Heat olive oil in a large skillet over medium-high heat. Brown the roast for 4–5 minutes per side until a deep crust forms. Transfer to the slow cooker.

  2. Deglaze: Pour a splash of the beef broth into the hot skillet, scraping up the brown bits (the fond). Pour this liquid into the slow cooker.

  3. Layer the Veggies: Place the potatoes, carrots, onions, and garlic around and on top of the beef.

  4. Whisk the Sauce: In a small bowl, whisk together the remaining beef broth, tomato paste, and Worcestershire sauce. Pour it over everything.

  5. Add Herbs: Tuck the rosemary, thyme, and bay leaves into the liquid.

  6. Slow Cook: Cover and cook on Low for 8–10 hours or High for 5–6 hours.

  7. Serve: Remove the herbs and bay leaves. Shred the beef into large chunks and serve alongside the vegetables with a generous ladle of the juices.

Notes & Tips for Success

  • The Best Cut: Always look for Chuck Roast. It has the connective tissue and fat needed to stay moist during long cook times. Avoid “Lean” roasts like Round, as they will turn out stringy and dry.

  • Searing is Non-Negotiable: While you can throw everything in raw, searing creates the Maillard reaction, which provides that deep, “Sunday Dinner” savory flavor.

  • Don’t Overcrowd: Ensure your slow cooker is at least a 6-quart size so the heat circulates evenly.

Nutritional Info (Per Serving)

  • Calories: 480 kcal

  • Protein: 38g

  • Fat: 22g

  • Carbohydrates: 28g

  • Fiber: 4g

  • Sodium: 650mg

Health Benefits

  • High Protein: Essential for muscle repair and satiety.

  • Bioavailable Iron: Beef is an excellent source of heme iron, which is easily absorbed by the body.

  • Collagen: Slow-cooking breaks down connective tissue into gelatin, which is great for joint health and digestion.

Q&A

Q: Can I use frozen meat? A: It’s not recommended. For food safety, the meat needs to reach a safe temperature quickly. Start with thawed meat to ensure it doesn’t spend too much time in the “danger zone” temperature range.

Q: Why is my roast tough after 8 hours? A: Paradoxically, it probably needs more time. Tough cuts of beef go through a stage where they tighten up before the collagen finally breaks down. If it’s tough, give it another hour.

Q: How do I make the gravy thicker? A: Remove the meat and veggies. Whisk 2 tbsp of cornstarch with 2 tbsp of cold water (a slurry) and stir it into the hot liquid in the slow cooker. Turn to high for 15 minutes until thickened.

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