Description
This delicious slow cooker pot roast is perfect for a hearty meal.
Ingredients
Scale
- 3–4 pounds chuck roast, fat trimmed
- 3 tablespoons olive oil
- 1 yellow onion, cut into 1/2″ slices
- 6 cloves garlic, smashed
- 2 tablespoons tomato paste
- 2 teaspoons brown sugar
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 2 teaspoons Worcestershire sauce
- 32 ounces beef stock
- 2 pounds carrots, peeled and cut into 2–3″ pieces
- 2 pounds baby gold potatoes, halved if they’re large
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 2 bay leaves
- 3 tablespoons cornstarch, optional (for making gravy)
- Kosher salt
- fresh cracked pepper
- fresh chopped parsley for garnish
Instructions
- Heat olive oil in a large sauté pan over medium-high heat.
- Pat roast dry. Season liberally on all sides with kosher salt and freshly cracked black pepper. Add roast to the large sauté pan and sear on all sides (including the edges), cooking for about 4-5 minutes per side. Place in slow cooker.
- Without wiping out the pan, reduce heat to medium, add onion along with a couple pinches of salt and pepper, and cook, stirring occasionally for about 4 minutes. Add garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, chili powder, and a couple pinches of salt and pepper. Cook for another minute or so.
- Add Worcestershire sauce to the pot along with a couple splashes of beef stock to deglaze the bottom and scrape the yummy bits off.
- Add the onion and garlic mixture, carrots, and potatoes to the large crock pot. Pour in remaining beef stock. Add a few liberal pinches of salt and pepper. Nestle fresh thyme, fresh rosemary, and bay leaves into the veggies.
- Put the lid on and cook on high for 5-6 hours or on low for 8-10 hours, or until the roast shreds easily.
- To make gravy, if desired, strain the cooking liquid into a saucepan on the stove over medium heat. Dissolve 3 tablespoons cornstarch in 3 tablespoons cold water. Stir cornstarch slurry into the stock. Bring gravy to a simmer and simmer, stirring frequently for a few minutes or until the gravy thickens to your liking. Season to taste with salt and pepper.
- Garnish roast with fresh chopped parsley and serve with gravy.
- If you loved this pot roast recipe, please leave a 5-star rating and review below!
Notes
- Make sure to trim the fat from the roast for a healthier dish.
- This recipe is perfect for meal prepping; just store leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: slow cooker
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 3g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 150mg