Slow Cooker Pot Roast

Ingredients

For the Pot Roast

• 1.5kg beef chuck roast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

For the Vegetables

• 4 carrots, peeled and cut into large pieces
• 4 medium potatoes, cut into chunks
• 1 large onion, sliced
• 3 garlic cloves, minced

For the Gravy

• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 tablespoons cornstarch mixed with 3 tablespoons water

Substitutions

• Use another well-marbled beef roast of similar weight if chuck roast is unavailable.
• Replace carrots or potatoes with other sturdy root vegetables cut to similar sizes.

Instructions

Step 2: Sear the Roast

Heat olive oil in a skillet and sear the roast for 2–3 minutes per side until browned.

Step 4: Add the Roast and Broth

Place the seared roast on top of the vegetables. Add beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary.

Step 6: Thicken the Gravy

Remove the roast and vegetables. Stir the cornstarch mixture into the broth and cook until slightly thickened.

How to Store Leftovers

Store the beef with some of its cooking liquid so the chuck stays moist. Refrigerate the roast, carrots, and potatoes within 2 hours and use within 3 to 4 days.

For freezing, the beef and gravy hold up better than the potatoes, which can become grainy after thawing.

How to Reheat

Warm sliced or shredded pot roast slowly in its cooking liquid or gravy over low heat. Keep the meat partly submerged and cover the pan so the chuck stays moist as it reheats.

Heat the potatoes and carrots in the same liquid only until hot; vigorous boiling can break them apart.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.