Slow Cooker Beef Pot Roast (Printable)
Tender beef simmered with carrots, potatoes, and herbs for a rich, flavorful meal.
# What You Need:
→ Beef
01 - 3 lbs beef chuck roast, trimmed of excess fat
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
→ Vegetables
04 - 4 large carrots, peeled and cut into 2-inch pieces
05 - 3 parsnips, peeled and cut into 2-inch pieces
06 - 2 large Yukon Gold potatoes, cut into large chunks
07 - 1 large yellow onion, cut into wedges
08 - 3 celery stalks, cut into 2-inch pieces
09 - 4 garlic cloves, smashed
→ Broth & Flavorings
10 - 2 cups beef broth (gluten-free if needed)
11 - ½ cup dry red wine (optional; substitute with additional broth if preferred)
12 - 2 tbsp tomato paste
13 - 2 tbsp Worcestershire sauce
14 - 1 tbsp Dijon mustard
15 - 2 sprigs fresh rosemary
16 - 3 sprigs fresh thyme
17 - 2 bay leaves
→ Thickener (Optional)
18 - 2 tbsp cornstarch
19 - 2 tbsp cold water
# Directions:
01 - Rub the beef chuck roast evenly with kosher salt and freshly ground black pepper on all sides.
02 - Heat a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, approximately 3-4 minutes per side. Transfer the seared beef to the slow cooker.
03 - Place carrots, parsnips, potatoes, onion, celery, and garlic cloves around and beneath the beef in the slow cooker insert.
04 - Whisk together beef broth, red wine (if using), tomato paste, Worcestershire sauce, and Dijon mustard in a bowl until smooth. Pour the mixture evenly over the beef and vegetables.
05 - Tuck rosemary sprigs, thyme sprigs, and bay leaves into the liquid around the meat.
06 - Cover and cook on LOW setting for 8–9 hours (or HIGH for 4–5 hours) until the beef is fork-tender and vegetables are completely soft.
07 - Transfer the beef and vegetables to a serving platter. Discard the bay leaves and herb stems.
08 - Skim excess fat from the cooking liquid. Whisk cornstarch with cold water in a small bowl until smooth, then stir into the slow cooker. Cook on HIGH for 10–15 minutes until the sauce thickens.
09 - Slice or shred the beef against the grain. Arrange on plates with vegetables and ladle the thickened sauce generously over the top.
# Expert Tips:
01 -
- The meat falls apart like it been working on tenderness for eight hours because it has
- Everything happens in one pot so cleanup is almost suspiciously easy
- Leftovers somehow taste better the next day if they last that long
02 -
- Searing the meat first makes a huge difference in flavor even though it feels like an extra step
- The vegetables will be very soft which is exactly how they should taste in a classic pot roast
- Let the meat rest for a few minutes before shredding so the juices redistribute
03 -
- Pat the meat completely dry before seasoning for the best sear
- Cheap wine works perfectly here so save the good stuff for drinking