Description
A foolproof, set-it-and-forget-it slow cooker beef pot roast that yields tender, fall-apart meat and rich gravy. Perfect for busy weeknights and using pantry-friendly ingredients.
Ingredients
Scale
- 3–4 lbs Beef Chuck Roast
- 2 large Yellow Onions, chopped
- 4–5 large Carrots, peeled and cut into 1-inch chunks
- 1.5 lbs Baby Potatoes (Red or Yukon Gold), halved if large
- 4 cloves Garlic, minced
- 1 cup Beef Broth (low-sodium)
- 2 tablespoons Soy Sauce
- 1 tablespoon Worcestershire Sauce
- 1 packet Dry Onion Soup Mix (about 1 oz)
- 2 tablespoons Tomato Paste
- 2 tablespoons Butter
- 1 teaspoon Kosher Salt
- 1 teaspoon Freshly Cracked Black Pepper
- 2–3 Stalks Celery, chopped (optional)
- 1 Bay Leaf (optional)
- 1 tablespoon Cornstarch mixed with 2 tablespoons cold water (for gravy)
Instructions
- Chop onions, carrots, and potatoes. Mince garlic and measure liquids.
- Pat the chuck roast dry with paper towels and season generously with salt and pepper on all sides.
- Heat butter in a cast iron skillet over medium-high heat. Sear the roast for 3-4 minutes on each side until deeply browned. Remove meat and set aside.
- In the same skillet, sauté onions and celery (if using) for 2-3 minutes. Add garlic and tomato paste, cooking for 1 minute. Deglaze with a splash of beef broth, scraping up browned bits.
- Place carrots and potatoes in the bottom of a 6-quart slow cooker. Place the seared roast on top.
- Sprinkle the dry onion soup mix over the meat.
- Whisk together beef broth, soy sauce, Worcestershire sauce, and skillet juices. Pour over the roast. Add bay leaf if using.
- Cover and cook on LOW for 8-10 hours until meat is fork-tender. (Alternatively, cook on HIGH for 4-6 hours).
- Remove meat to a cutting board and rest, covered with foil. Strain cooking liquid into a saucepan, discarding veggies and skimming fat.
- Whisk cornstarch slurry into the liquid. Simmer on stove for 2-3 minutes until thickened into gravy.
- Slice beef against the grain and serve with gravy and vegetables.
Notes
Do not skip searing the meat for better flavor. Cut vegetables uniformly for even cooking. Use low-sodium broth to control saltiness. Rest the meat before slicing to retain juices. Leftovers taste better the next day.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slice of beef with
- Calories: 450
- Sugar: 6
- Sodium: 680
- Fat: 22
- Saturated Fat: 9
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
Keywords: slow cooker, pot roast, beef chuck, comfort food, easy dinner, weeknight meals, fall apart meat, gravy