Slow Cooker Pot Roast Recipe
This Slow-Cooker Pot Roast Recipe with veggies in a seasoned beef broth provides a comforting meal without any babysitting.
Ingredients
- 4 to 5 pound chuck roast
- 3 tablespoons olive oil
- 2 peeled medium diced, medium-sized yellow onions
- 6 finely minced garlic cloves
- 2 tablespoons tomato paste
- 6 cups beef stock
- 6 to 8 fresh thyme sprigs
- 1 bay leaf
- 3 pounds baby potatoes, I used a combination of Yukon gold and red
- 8 peeled thickly sliced medium-sized carrots
- 2 pints rinsed button mushrooms
- Coarse salt and freshly cracked pepper
Instructions
- Season the roast on all sides with salt and pepper and briefly set it to the side.
- Add the oil to a slow cooker that’s been preheated on the sear function.
- Place the roast into the pot and sear it for 4 to 5 minutes on all sides or until it’s completely browned. Set it to the side.
- Add the onions and garlic, gently season with salt, and saute for 5 to7 minutes or until lightly browned.
- Stir in the tomato paste and cook for 3 to 4 minutes over low to medium heat until it becomes a rusty color. This is known as pinceing.
- Add in the beef stock, thyme, bay leaf, salt, and pepper and mix to combine. Place the seared beef roast back in.
- Slow cook on high for 5 to 6 hours or on low for 8 to 9 hours.
- With 2 ½ to 3 hours left in the cooking process, add the potatoes, carrots, and mushrooms to the crockpot. It’s ok if some of them aren’t completely submerged in the liquid. Adding these later in the cooking process will ensure that they are perfectly cooked and not mushy.
- Remove the chuck roast, pull it apart, or serve it in chunks along with the potatoes, carrots, and mushrooms.
Notes
Make Ahead: You can roast this slow cooker pot up to 1 day in advance. Allow it to cool slightly before transferring it to a covered container and refrigerating. When ready to serve, gently reheat the pot roast over low heat until warm.
How to Store: Cover and refrigerate the leftover pot roast for up to 4 days. Or, transfer it to an airtight container and freeze for up to 2 months. Thaw in the refrigerator for 24 hours before reheating.
How to Reheat: Heat as much of the pot roast and vegetables as you plan on eating in a saucepan over low heat, stirring occasionally.
Searing the meat is optional, though highly recommended. This step creates a caramelized crust that locks in the beefy juices, helping the roast stay moist and tender while adding a refined gourmet element to the final dish.
If your slow cooker doesn’t have a sear or sauté function, you can sear the chuck roast and sauté the aromatics and tomato paste in a skillet before transferring everything to the slow cooker. Just be sure to deglaze the pan with beef stock, water, or red wine, scraping up any flavorful browned bits stuck to the bottom.
Always take the time to cook the tomato paste. This technique, called pinçage, caramelizes its natural sugars to add a rich, complex flavor.
Feel free to adjust the amount of potatoes, carrots, and mushrooms to fit the size of your slow cooker.
The secret to melt-in-your-mouth pot roast vegetables? Add them to the pot halfway through the cooking time. This way, they’ll be perfectly cooked and not mushy.
For added flavor, consider deglazing the crockpot with a splash of red wine before adding the stock and herbs. A splash of Worcestershire, soy sauce, or balsamic vinegar in the braising liquid is also welcome if you're craving an umami boost. Sprinkle fresh chopped parsley over the top before serving to contrast the rich flavors.
For a more decadent, thicker gravy, strain the cooking liquid into a saucepan on the stove and heat it to a boil. Whisk in a slurry made from 3 tablespoons of corn or potato starch mixed with two tablespoons of water, then gently simmer until it’s thickened to your liking.
You’ll know the pot roast is done cooking when you can easily pull the meat apart with a fork. Chuck roast typically shreds easily when it reaches an internal temperature of 190°F to 205°F.
Nutrition
Calories: 905kcalCarbohydrates: 61gProtein: 74gFat: 43gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 23gTrans Fat: 2gCholesterol: 209mgSodium: 842mgPotassium: 3290mgFiber: 10gSugar: 12gVitamin A: 13762IUVitamin C: 59mgCalcium: 149mgIron: 10mg