Name: Slow Cooker Pot Roast with Carrots and Potatoes
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lbs Beef Chuck Roast; 1.5 lbs Yukon Gold Potatoes, halved; 1 lb Carrots, peeled and cut into 2-inch chunks; 1 large Yellow Onion, cut into wedges; 2 cups Beef Broth, low sodium; 2 tbsp Worcestershire Sauce; 4 cloves Garlic, minced; 3 sprigs Fresh Thyme; 1 sprig Fresh Rosemary; 2 tbsp Olive Oil; 2 tbsp Cornstarch

"This classic pot roast is slow-cooked to perfection, resulting in butter-tender beef and vegetables infused with a rich, savory gravy. It is the ultimate set-it-and-forget-it comfort meal for chilly evenings or busy weeknights."

1 Ingredients

Qty	Item
3 lbs 1.36 kg	Beef Chuck Roast
1.5 lbs 680 g	Yukon Gold Potatoes, halved
1 lb 450 g	Carrots, peeled and cut into 2-inch chunks
1 large 1 large	Yellow Onion, cut into wedges
2 cups 480 ml	Beef Broth, low sodium
2 tbsp 30 ml	Worcestershire Sauce
4 cloves 4 cloves	Garlic, minced
3 sprigs 3 sprigs	Fresh Thyme
1 sprig 1 sprig	Fresh Rosemary
2 tbsp 30 ml	Olive Oil
2 tbsp 16 g	Cornstarch

2 Instructions

Generously season the beef roast with salt and pepper on all sides.

Heat olive oil in a large skillet over medium-high heat and sear the beef until a deep brown crust forms on all sides, about 4-5 minutes per side.

Place the onion, potatoes, and carrots in the bottom of a 6-quart slow cooker.

Place the seared beef on top of the vegetables. Add the minced garlic, thyme, and rosemary sprigs.

Pour the beef broth and Worcestershire sauce over the meat and vegetables.

Cover and cook on Low for 8-10 hours or on High for 5-6 hours until the beef is fork-tender.

Remove the beef and vegetables to a platter. To make gravy, whisk cornstarch with 2 tablespoons of cold water, stir it into the remaining slow cooker liquid, and cook on High for 15 minutes until thickened.

Shred the beef slightly or slice it, and serve with the vegetables and gravy poured over the top.

·
Do not skip searing the meat; it develops a deep, caramelized flavor that cannot be replicated by slow cooking alone.
·
Use Yukon Gold potatoes because they hold their shape better during long cooking times than Russet potatoes.
·
Cut your carrots into large chunks (about 2 inches) so they don't become mushy during the 8-hour cook cycle.
·
Add a splash of red wine while deglazing the skillet after searing the meat for extra depth of flavor.

? Frequently Asked Questions

Can I use a different cut of beef?

Yes, while Chuck Roast is the gold standard for pot roast, you can also use Brisket or Bottom Round. Chuck roast is preferred for its fat marbling which makes it more tender.

Do I have to cook it on Low?

While you can cook it on High for 5-6 hours, the Low setting for 8-10 hours results in much more tender beef as the connective tissues break down slowly.

Can I add other vegetables?

Absolutely. Celery, parsnips, and mushrooms all work wonderfully in this recipe.

How long will leftovers last?

Leftover pot roast can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months.

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