How to cook pot roast in slow cooker
Learn how to cook pot roast in slow cooker that’s tender, juicy, and full of flavor. An easy comfort food recipe that melts in your mouth!
Ingredients
- 3-4 lb chuck roast
- 2 tbsp olive oil
- Salt and pepper be generous
- 1 large onion quartered
- 5-6 garlic cloves smashed
- 4 large carrots cut into 3-inch pieces
- 1.5 lbs potatoes cut into big chunks
- 3 celery stalks cut thick
- 3 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- 3 sprigs fresh thyme or 1 tsp dried
- 2 sprigs fresh rosemary or 1 tsp dried
- 2 bay leaves
- 2 tbsp cornstarch + 2 tbsp cold water for thickening gravy
Instructions
- Prep and sear the meat: Pat chuck roast dry with paper towels. Season generously all over with salt and pepper. Heat olive oil in large skillet over medium-high heat. Sear roast 4-5 minutes per side until deeply browned. Transfer to slow cooker.
- Deglaze the pan: Pour splash of broth into hot skillet. Scrape up all brown bits from bottom. Pour into slow cooker.
- Add aromatics and liquid: Place onions, garlic, and celery around the roast. Mix together beef broth, tomato paste, Worcestershire sauce, and balsamic vinegar. Pour over meat. Add thyme, rosemary, and bay leaves.
- First cook: Cover and cook on LOW for 5-6 hours.
- Add vegetables: Add carrots and potatoes around the meat. Cover and cook on LOW for another 2.5-3 hours until meat is fork-tender and vegetables are soft.
- Make the gravy: Remove meat and vegetables to serving platter. Remove and discard herb stems and bay leaves. Mix cornstarch with cold water until smooth. Stir into cooking liquid. Cook on HIGH for 15-20 minutes until thickened into gravy.
- Serve: Slice or shred the pot roast. Serve with vegetables and plenty of gravy.
Notes
- Meat choice: Chuck roast works best because of the marbling. Shoulder roast or blade roast also work well.
- Don't skip searing: This step creates tons of flavor you can't get otherwise.
- Vegetable timing: Adding carrots and potatoes later prevents them from getting mushy.
- Extra flavor: The balsamic vinegar adds depth to the gravy without overpowering it.
- Thin gravy? The cornstarch slurry at the end fixes this perfectly.
- Storage: Refrigerate leftovers up to 4 days or freeze up to 3 months.
- Make ahead: You can sear the meat the night before, refrigerate it, then assemble everything in the slow cooker the next morning.
- Leftover ideas: Makes incredible sandwiches, tacos, hash, or can be turned into beef stew.