Slow Cooker Pot Roast
This slow cooker pot roast turns chuck roast, potatoes, carrots, and onions into a tender dinner with rich, savory gravy.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 3 pounds boneless chuck roast trimmed
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 yellow onion cut into wedges
- 4 carrots cut into large pieces
- 1 1/2 pounds baby potatoes halved if large
- 4 cloves garlic minced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons cornstarch optional, for gravy
Instructions
Instructions
- Season the chuck roast evenly with salt and pepper.
- Heat the oil in a skillet over medium-high heat and brown the roast on all sides.
- Put the onion, carrots, potatoes, and garlic in the slow cooker. Set the browned roast on top.
- Whisk the broth, tomato paste, thyme, and rosemary together, then pour around the roast.
- Cover and cook on low for 8 hours, until the roast is tender and pulls apart easily.
- Transfer the roast and vegetables to a platter. Rest the roast briefly before slicing or shredding.
- For thicker gravy, simmer the cooking liquid in a saucepan and whisk in a cornstarch slurry until glossy.