Slow Cooker Pot Roast
85% authentic · American
An effortless take on the classic, this slow cooker pot roast delivers incredibly tender beef with minimal hands-on time. Perfect for busy weeknights, it braises to perfection in a flavorful broth.
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Ingredients
- Beef chuck roast3 lbs
- Baby potatoes1.5 lbs
- Carrots4 large
- Yellow onion1 large
- Garlic powder1 tsp
- Dried thyme1 tsp
- Beef broth2 cups
- Worcestershire sauce2 tbsp
- Cornstarch2 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Place the beef chuck roast in the bottom of your slow cooker.
- 2
Chop the onion, carrots, and cut the potatoes into bite-sized pieces. Add them around the roast.
- 3
In a small bowl, whisk together beef broth, Worcestershire sauce, garlic powder, dried thyme, salt, and pepper.
- 4
Pour the liquid mixture over the roast and vegetables in the slow cooker.
- 5
Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender and easily shreds.
- 6
Remove the roast and vegetables from the slow cooker. Keep warm.
- 7
In a small bowl, whisk together cornstarch with 1/4 cup of cold water to make a slurry. Pour the liquid from the slow cooker into a saucepan. Bring to a simmer and gradually whisk in the cornstarch slurry until the gravy thickens. Season to taste.
- 8
Shred or slice the pot roast and serve with the vegetables and gravy.
