Description

A foolproof, tender slow cooker pot roast that requires minimal prep time. This recipe uses chuck roast and simple ingredients to create a rich, savory gravy and melt-in-your-mouth meat, perfect for busy weeknights.

Ingredients

Scale

3–4 pounds Beef Chuck Roast
2 tablespoons Vegetable Oil
2 large Yellow Onions, chopped
6 cloves Garlic, minced
4–5 large Carrots, cut into 2-inch chunks
1.5 pounds Red Potatoes, quartered
1 cup Green Beans
2 cups Beef Broth (low-sodium)
1 tablespoon Worcestershire Sauce
2 tablespoons Tomato Paste
1 teaspoon Dried Thyme
0.5 teaspoon Dried Rosemary
1 teaspoon Kosher Salt
0.5 teaspoon Black Pepper
2 tablespoons Butter (optional, for gravy)
1 Bay Leaf (optional)
2 tablespoons Cornstarch mixed with 2 tablespoons cold water (for slurry)

Instructions

Prep ingredients by chopping onions, carrots, and potatoes, and mincing garlic.
Heat vegetable oil in a large skillet over medium-high heat. Pat the chuck roast dry and season generously with salt and pepper.
Sear the roast on all sides until a deep brown crust forms (3-4 minutes per side). Transfer to the slow cooker.
In the same skillet, deglaze with a splash of broth, scraping up brown bits. Add onions and garlic, sautéing for 2 minutes. Stir in tomato paste and cook for 1 minute.
Place the seared roast in the slow cooker. Arrange carrots and potatoes around it.
Pour in beef broth, Worcestershire sauce, thyme, and rosemary. Tuck in the bay leaf if using. Ensure liquid comes halfway up the roast.
Cover and cook on LOW for 6-8 hours until meat is fork-tender.
About 30 minutes before serving, stir in green beans and cover to cook.
Remove meat and veggies to a platter. Whisk cornstarch slurry into the hot liquid in the slow cooker. Turn to HIGH and simmer for 5 minutes until thickened.
Stir in butter for richness. Slice roast against the grain and serve with gravy.

Notes

Do not skip searing the meat for better flavor. Cut vegetables uniformly for even cooking. Green beans should be added in the last 30 minutes to prevent mushiness. For a gluten-free version, use gluten-free broth and swap cornstarch for arrowroot powder. Leftovers taste better on day two.

Prep Time: 15 minutes
Cook Time: 6-8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 slice of roast wit
Calories: 450
Sugar: 6
Sodium: 650
Fat: 22
Saturated Fat: 8
Carbohydrates: 25
Fiber: 4
Protein: 35

Keywords: slow cooker pot roast, chuck roast, comfort food, easy dinner, one pot meal, beef stew, family dinner