This Slow-Cooker Pot Roast is melt-in-your-mouth tender, packed with deep flavors, and effortless to make. With juicy beef, hearty vegetables, and a rich gravy, it’s the ultimate comfort food!
Ingredients
For the Pot Roast:
- 3-4 lb chuck roast (or brisket)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 cup beef broth
- ½ cup red wine (optional, adds depth)
- 3 cloves garlic, minced
- 1 onion, sliced
- 3 large carrots, cut into chunks
- 1½ lbs baby potatoes (or quartered Yukon Golds)
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
For the Gravy:
- 2 tbsp cornstarch (or flour)
- ¼ cup cold water
Instructions
1. Sear the Meat for Extra Flavor
- Heat olive oil in a large skillet over medium-high heat.
- Season the chuck roast with salt, pepper, garlic powder, onion powder, and smoked paprika.
- Sear the roast for 3-4 minutes per side, until browned. Transfer to the slow cooker.
2. Build the Flavor
- In the same skillet, add garlic and onion. Sauté for 2 minutes, then stir in tomato paste and Worcestershire sauce.
- Deglaze the pan with red wine (if using), scraping up browned bits. Pour everything over the roast.
3. Add Vegetables & Cook
- Arrange carrots, potatoes, rosemary, and thyme around the roast.
- Pour in beef broth.
- Cover and cook on LOW for 8-10 hours or HIGH for 4-6 hours, until the meat is fall-apart tender.
4. Make the Gravy
- Remove the roast and veggies from the slow cooker. Discard herb sprigs.
- Whisk together cornstarch and cold water, then stir into the slow cooker juices.
- Cook on HIGH for 5-10 minutes until thickened.
5. Serve & Enjoy
- Shred the beef and serve with the gravy over potatoes and carrots.
- Garnish with fresh parsley for a pop of color!
Tips & Variations
✅ Keto-Friendly: Swap potatoes for cauliflower or radishes.
✅ Gluten-Free: Use cornstarch instead of flour for the gravy.
✅ Extra Depth: Add mushrooms or a splash of balsamic vinegar.
Would you like an Instant Pot or oven-roasted version? 😊
