Slow Cooker Pot Roast Recipe

I love preparing The Best Crockpot Pot Roast for family dinners. I start with a 3 lb beef chuck roast, garlic, onions, and hearty carrots, all simmered in rich beef broth and a touch of Worcestershire sauce. Blended with thyme and rosemary, this dish offers a savory and memorable flavor.

I recently tried a Slow Cooker Pot Roast recipe that turned out to be one of my best ever. I used a 3 lb beef chuck roast seasoned with 1 tsp salt and 1/2 tsp black pepper, then seared it in 2 tbsp olive oil until it got a nice crust.

I added sliced onion along with 3 minced garlic cloves and 4 chunky carrots into the slow cooker along with 2 cups of beef broth and a splash of Worcestershire sauce. This recipe falls under the category of Roast In Crock Pot Recipes and even reminds me of a classic Potroast Slowcooker style.

The dried thyme and rosemary, plus a couple of bay leaves, created an amazing aroma that filled my kitchen while it was simmering all day. I love how the beef turns out tender and the gravy thickens up perfectly if you mix in some cornstarch with water.

This is my go-to Beef Chuck Roast Crock Pot dish every time.

Why I Like this Recipe

I really like this recipe because it gives me a ton of rich flavor and comfort. First off, searing the beef makes it so tender and yummy so that extra browning really brings out the taste. I love that little step even though it takes a bit extra time. Secondly, it’s almost a no-fuss meal since I just throw everything into the slow cooker and let it work its magic. It’s awesome for busy days when I still wanna treat myself to something hearty. Third, the mix of sweet carrots with that savory beef and homemade gravy makes each bite feel like a warm hug. I really dig that blend cause it feels just right. Lastly, the fact that I can thicken the gravy to my liking is brilliant. I can tweak it to be the way I want it every time which makes it super personal and enjoyable.

Ingredients

• Beef chuck roast is rich in protein and adds tender, savory taste for a hearty meal.
• Olive oil gives healthy fats and a smooth flavor that helps browning meat and veggies.
• Garlic adds a sharp kick and its health benefits makes the dish extra flavorful.
• Onion brings natural sweetness and fiber which boost the overall nutrition of the stew.
• Carrots offers natural sweetness and vitamins while adding crunch and vibrant color.
• Beef broth deepens savory flavor and creates a robust umami base for the roast.
• Worcestershire sauce lends a tangy, slightly sweet complexity that really elevates the dish.

Ingredient Quantities

• 3 lb beef chuck roast
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 large onion, sliced
• 4 large carrots, peeled and cut into 2-inch pieces
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 2 tbsp cornstarch (optional, to thicken the gravy)
• 2 tbsp water (optional, mixed with cornstarch)

How to Make this

1. Season the beef chuck roast all over with salt and ground black pepper.

2. In a large skillet heat the olive oil over medium-high heat and sear the roast on all sides until it’s nicely browned, then transfer it into your slow cooker.

3. Using the same skillet reduce the heat a bit and add in the minced garlic along with the sliced onion, cooking for about 2 minutes until they start to soften; then scoop them up into the slow cooker.

4. Lay the peeled and cut carrots around the roast in the slow cooker.

5. Pour the beef broth over everything and drizzle the Worcestershire sauce on top.

6. Sprinkle in the dried thyme and dried rosemary and add the bay leaves to infuse all those flavors as it cooks.

7. Cover the slow cooker and let it cook on low for about 8 hours or on high for about 4 hours until the beef is very tender.

8. If you prefer a thicker gravy, mix the cornstarch with water, stir it into the slow cookers liquid after the beef is tender, and cook on high for an extra 10-15 minutes until the sauce thickens up.

9. Remove the bay leaves, slice the roast, and serve with the carrots and delicious homemade gravy.

Equipment Needed

1. Slow cooker
2. Large skillet
3. Cutting board
4. Chef’s knife
5. Vegetable peeler
6. Measuring spoons
7. Measuring cups
8. Mixing bowl
9. Tongs
10. Wooden spoon

FAQ

Slow Cooker Pot Roast Recipe Substitutions and Variations

• You can use brisket or even pork shoulder instead of beef chuck roast if you can’t find it.
• If you’re out of olive oil, you can easily use canola or vegetable oil instead.
• If you don’t have beef broth, chicken broth works fine but might give it a slightly different flavor.
• When you lack Worcestershire sauce, mix a bit of soy sauce with a splash of lemon juice as a quick fix.
• Instead of cornstarch for thickening, try using a small amount of flour or arrowroot powder mixed with water.

Pro Tips

1. Make sure you get a really good sear on the roast first—this caramelizes the meat and boosts the flavor big time. Don’t rush it, even if it takes a bit longer than you thought.

2. After searing, use that same pan to quickly sweat the garlic and onions. All those bits left behind add extra depth to the dish and really pack a flavor punch.

3. If you want your gravy to be thicker, mix the cornstarch and water really well before stirring it in. This avoids lumps and makes the sauce smooth—just keep stirring it for a few minutes so it gets just right.

4. Try to check your seasoning towards the end of the cookin process, especially if you like your food on the saltier side. Sometimes the flavors change over long cooking times so it’s good to adjust if needed.