Slow Cooker Pot Roast with Carrots (Print version)
Tender beef with vegetables in rich gravy, perfect for effortless family dining.
# What you need:
→ Beef
01 - 3 lbs beef chuck roast, trimmed of excess fat
→ Vegetables
02 - 5 large carrots, peeled and cut into 2-inch pieces
03 - 1½ lbs baby potatoes or Yukon Gold potatoes, halved
04 - 1 large yellow onion, cut into wedges
05 - 3 cloves garlic, minced
→ Liquids and Sauce Base
06 - 2 cups beef broth
07 - ½ cup dry red wine (optional; may substitute with additional broth)
08 - 2 tbsp tomato paste
09 - 2 tbsp Worcestershire sauce
→ Spices and Herbs
10 - 2 tsp salt
11 - 1 tsp freshly ground black pepper
12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - 2 bay leaves
→ For Thickening Gravy (Optional)
15 - 2 tbsp cornstarch
16 - 2 tbsp cold water
# Directions:
01 - Generously season all sides of the beef chuck roast with salt and freshly ground black pepper, pressing the spices into the meat to adhere.
02 - Heat a large skillet over medium-high heat with a small amount of oil. Sear the seasoned roast until browned on all sides, approximately 2-3 minutes per side. This step enhances flavor depth but may be omitted for convenience.
03 - Arrange the carrots, potatoes, onion wedges, and minced garlic in an even layer at the bottom of the slow cooker insert.
04 - Place the seared (or unseared) beef roast directly on top of the vegetable bed, allowing the cooking liquids to infuse both meat and vegetables during the slow cooking process.
05 - In a small mixing bowl, whisk together the beef broth, red wine, tomato paste, and Worcestershire sauce until the tomato paste is fully dissolved and the mixture is uniform.
06 - Pour the prepared liquid mixture evenly over the beef and vegetables. Sprinkle the dried thyme and rosemary across the top, then tuck the bay leaves into the liquid.
07 - Cover the slow cooker with its lid. Cook on the low setting for 8 hours, or until the beef pulls apart easily with a fork and the vegetables are completely tender.
08 - Discard the bay leaves from the cooked mixture before serving.
09 - For a thicker consistency, transfer 2 cups of the cooking liquid to a saucepan. Whisk the cornstarch into cold water until smooth, then stir into the hot liquid. Simmer for 2-3 minutes while stirring constantly until the gravy reaches desired thickness.
10 - Using two forks, shred the tender beef into bite-sized pieces. Serve the beef alongside the cooked vegetables, drizzling with the cooking liquid or prepared gravy.
# Expert advice:
01 -
- This recipe practically cooks itself, leaving you free to enjoy your day while dinner takes care of itself.
- The beef becomes incredibly tender, falling apart with just a fork, and the vegetables absorb all those rich, savory juices.
02 -
- Don't ever just dump cornstarch directly into hot liquid to thicken gravy; it'll clump faster than you can say 'lumpy gravy.' Always mix it with cold water first to create a smooth slurry.
- While searing the beef might seem like an extra step, the deep, caramelized crust it creates adds an unparalleled layer of flavor that truly elevates the entire dish.
03 -
- For the absolute best flavor, use good quality, fresh ingredients, especially your broth; it really does make a difference in the final taste.
- Resist the urge to lift the slow cooker lid during cooking; every time you peek, you let out precious heat and steam, which prolongs the cooking time.