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Tender slow cooker beef pot roast with carrots, baby potatoes, and rich brown gravy in a serving bowl

The Best Slow Cooker Recipes: Melt-in-Your-Mouth Beef Pot Roast

Experience the king of slow cooker recipes! This dump-and-go beef chuck roast simmers in a rich garlic herb broth with baby potatoes and carrots until fall-apart tender with a rich, glossy gravy that makes family dinner effortless.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Comfort Food, Dinner, Main Course, Slow Cooker
Cuisine: American, Comfort Food, Slow Cooker
Calories: 490
Ingredients Method

Ingredients
  

Roast & Veggies
  • 3 lbs beef chuck roast well-marbled with fat
  • 1 lb baby yellow potatoes halved
  • 1 lb carrots peeled and cut into 2-inch chunks
  • 1 large yellow onion cut into thick wedges
  • 4 cloves garlic minced
Savory Braising Liquid & Herbs
  • 1.5 cups low-sodium beef broth or bone broth
  • 2 tablespoons Worcestershire sauce for rich umami punch
  • 1 tablespoon tomato paste adds color and body
  • 1 teaspoon dried thyme aromatic herb
  • 1 teaspoon dried rosemary crushed
  • 1 teaspoon sea salt to season beef
  • ½ teaspoon black pepper fresh cracked
  • 2 tablespoons cornstarch mixed with 2 tbsp cold water slurry to thicken final gravy

Method
 

Slow Cooker Assembly & Cooking
  1. Sear the beef (Optional but recommended): Pat chuck roast dry and season generously with salt and pepper. Heat 1 tbsp oil in a skillet over high heat and sear each side for 3 minutes until dark golden brown. (You can also place it directly in the slow cooker raw if short on time).
  2. Layer vegetables and beef: Place the onion wedges, carrots, baby potatoes, and minced garlic in the bottom of a 6-quart slow cooker. Set the seared beef chuck roast directly on top of the vegetable bed.
  3. Whisk braising broth: In a measuring cup, whisk together beef broth, Worcestershire sauce, tomato paste, thyme, and rosemary. Pour around the sides of the beef into the slow cooker.
  4. Slow cook low and slow: Cover with the lid and cook on LOW for 8 to 9 hours (or on HIGH for 5 to 6 hours) until the beef shreds effortlessly with two forks.
  5. Thicken the gravy: Transfer the tender beef and vegetables to a platter. Switch slow cooker to HIGH, whisk in the cornstarch-water slurry, and simmer uncovered for 8 to 10 minutes until a rich, glossy gravy forms. Pour over the shredded beef and serve.