Print

Classic Slow Cooker Pot Roast with Vegetables and Rich Gravy

Close-up of shredded pot roast served in rich gravy with roasted carrots and whole potatoes.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers fall-apart tender beef, savory vegetables, and a rich gravy using the simple, low-and-slow method of the slow cooker. It is the ultimate comfort food for family dinners.

Ingredients

Scale
  • 3 lb beef chuck roast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 cup beef broth
  • 1 packet dry onion soup mix (or 1 tablespoon onion soup base)
  • 3 large carrots, cut into 2-inch pieces
  • 1.5 lbs Yukon Gold potatoes, quartered
  • 2 celery stalks, cut into 1-inch pieces

Instructions

  1. Pat the chuck roast dry with paper towels. Rub the entire surface with olive oil.
  2. In a small bowl, mix together the salt, pepper, garlic powder, onion powder, and dried thyme. Sprinkle this seasoning blend evenly over all sides of the roast.
  3. Place the seasoned roast in the basin of your slow cooker.
  4. Pour the beef broth around the roast. Sprinkle the dry onion soup mix over the top of the meat.
  5. Arrange the carrots, potatoes, and celery around the roast in the slow cooker. 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 beef is fork-tender and easily shreds.
  7. Carefully remove the roast and vegetables to a serving platter. Cover them loosely with foil to keep warm.
  8. For the gravy, skim any excess fat from the liquid remaining in the slow cooker.
  9. In a small bowl, whisk together 1/4 cup of cold water with 3 tablespoons of cornstarch until smooth.
  10. Pour the cornstarch slurry into the hot liquid in the slow cooker. Whisk well.
  11. Cook on HIGH for 10 to 15 minutes, stirring occasionally, until the gravy thickens.
  12. Slice or shred the beef and serve immediately with the vegetables, spooning the rich gravy over everything.

Notes

  • For an extra savory flavor, sear the seasoned roast in a hot skillet with oil for 2-3 minutes per side before placing it in the slow cooker.
  • If you prefer a thicker gravy, increase the cornstarch slurry amount slightly.
  • This recipe works well for make-ahead beef dinners; the leftovers reheat nicely.

Nutrition

Find it online: https://flavorzine.com/classic-slow-cooker-pot-roast-recipe/