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Best Slow Cooker Beef Pot Roast Recipe

Slow Cooker Beef Pot Roast

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6

Ingredients
  

  • 1 tbsp Olive oil For searing
  • 3-4 lb Beef chuck roast Trimmed of excess fat
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper Freshly ground
  • 1 lb Baby potatoes Halved if large
  • 4 large Carrots Peeled and cut into 2-inch chunks
  • 1 medium Yellow onion Quartered
  • 3 cloves Garlic Minced
  • 1.5 cups Beef broth Low-sodium
  • 2 tbsp Tomato paste
  • 2 tbsp Worcestershire sauce
  • 2 sprigs Fresh rosemary
  • 2 tbsp Cornstarch Mixed with 2 tbsp cold water for gravy
  • 2 tbsp Fresh parsley Chopped, for garnish

Instructions
 

  • Pat the beef chuck roast dry with paper towels and season generously with kosher salt and black pepper.
  • Heat the olive oil in a large skillet over medium-high heat. Sear the roast for 4 to 5 minutes per side until a brown crust forms. Transfer the meat to the slow cooker.
  • Arrange the baby potatoes, carrots, and yellow onion around the seared beef in the slow cooker.
  • In a small bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, and minced garlic. Pour this mixture over the beef and vegetables.
  • Place the fresh rosemary sprigs on top of the meat.
  • Cover the slow cooker and cook on LOW for 8 hours, or until the beef is fork-tender and pulls apart easily.
  • Carefully remove the beef and vegetables to a serving platter and cover with foil to keep warm. Discard the rosemary sprigs.
  • To make the gravy, pour the cooking liquid from the slow cooker into a medium saucepan. Bring to a simmer over medium heat. Whisk in the cornstarch and water mixture, stirring constantly for 2 minutes until the gravy thickens.
  • Pour the gravy over the pot roast and vegetables. Garnish with chopped fresh parsley before serving.