Slow Cooker Pot Roast Beef
A tender and flavorful slow cooker pot roast beef recipe with carrots, potatoes, and onions, perfect for an easy and comforting meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6
Ingredients
3 pounds beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 medium carrots, peeled and cut into 2-inch pieces
1 pound baby potatoes, halved
1 large onion, cut into wedges
3 cloves garlic, minced
2 cups low-sodium beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 tablespoons cornstarch
2 tablespoons cold water
Instructions
Season the beef chuck roast evenly with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 4-5 minutes on each side until browned. Transfer the roast to the slow cooker.
Add the carrots, baby potatoes, onion wedges, and minced garlic around the roast in the slow cooker.
In a medium bowl, whisk together beef broth, tomato paste, and Worcestershire sauce until combined. Pour this mixture over the roast and vegetables.
Place the rosemary and thyme sprigs on top of the roast.
Cover and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.
Remove the roast and vegetables from the slow cooker and transfer to a serving platter. Tent with foil to keep warm.
Discard the rosemary and thyme sprigs. Pour the cooking liquid into a saucepan and bring to a simmer over medium heat.
In a small bowl, mix cornstarch and cold water until smooth. Slowly whisk the cornstarch mixture into the simmering liquid. Cook for 2-3 minutes until the gravy thickens.
Serve the pot roast beef with the cooked vegetables and drizzle with the homemade gravy.