🥩 Classic Slow Cooker Pot Roast

A hearty, comforting Classic Slow Cooker Pot Roast with melt-in-your-mouth beef, tender vegetables, and a rich, savory gravy. Perfect for Sunday dinners or meal prep, this recipe requires minimal hands-on time while the slow cooker does all the work.

Prep Time: 20 minutes
Cook Time: 8–10 hours (Low) or 4–5 hours (High)
Total Time: Up to 10 hours 20 minutes
Servings: 6–8

---

🛒 Ingredients

For the Pot Roast

• 3–4 lb (1.4–1.8 kg) chuck roast
• 2 tablespoons olive oil
• 1½ teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

Vegetables

• 1½ lbs (680 g) baby potatoes, halved
• 4 large carrots, cut into 2-inch pieces
• 2 celery stalks, sliced
• 1 large onion, cut into wedges
• 8 oz (225 g) mushrooms (optional)
• 4 garlic cloves, minced

Cooking Liquid

• 2 cups low-sodium beef broth
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste
• 1 tablespoon Dijon mustard (optional)
• 2 bay leaves

For the Gravy (Optional)

• 2 tablespoons cornstarch
• 2 tablespoons cold water

Garnish

• Fresh chopped parsley

---

👩‍🍳 Instructions

1. Season & Sear the Beef

1. Pat the chuck roast dry with paper towels.
2. Mix the salt, pepper, garlic powder, onion powder, paprika, thyme, and rosemary, then rub all over the roast.
3. Heat olive oil in a large skillet over medium-high heat.
4. Sear the roast for 3–4 minutes per side until deeply browned.

2. Prepare the Slow Cooker

1. Arrange the potatoes, carrots, celery, onion, mushrooms (if using), and minced garlic in the bottom of the slow cooker.
2. Place the seared roast on top of the vegetables.

3. Add the Liquid

In a bowl, whisk together:

• Beef broth
• Worcestershire sauce
• Tomato paste
• Dijon mustard (if using)

Pour over the roast and vegetables. Add the bay leaves.

4. Slow Cook

• LOW: 8–10 hours (recommended for the most tender roast)
• HIGH: 4–5 hours

The roast is done when it easily pulls apart with a fork.

5. Make the Gravy (Optional)

1. Remove the roast and vegetables and keep warm.
2. Strain the cooking liquid into a saucepan.
3. Mix cornstarch and cold water to make a slurry.
4. Bring the liquid to a simmer and whisk in the slurry.
5. Cook for 2–3 minutes, until the gravy thickens.

6. Serve

• Slice or shred the roast.
• Arrange with the vegetables.
• Spoon the rich gravy over everything.
• Garnish with fresh parsley.

---

🍽️ Serving Suggestions

Pair with:

• Creamy mashed potatoes
• Buttered egg noodles
• Steamed green beans
• Roasted Brussels sprouts
• Crusty bread or dinner rolls
• A fresh garden salad

---

🥣 Approximate Nutrition (Per Serving, without gravy)

• Calories: 520
• Protein: 42 g
• Fat: 28 g
• Carbohydrates: 20 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 540 mg

---

💡 Tips

• Chuck roast is the best cut for slow cooking because its marbling breaks down into tender, flavorful meat.
• Searing the roast before slow cooking adds a deeper, richer flavor—don’t skip it if you have time.
• Add delicate vegetables like peas or green beans during the last 30 minutes of cooking so they stay vibrant.
• Leftovers keep well in the refrigerator for 3–4 days and often taste even better the next day. They also freeze well for up to 3 months.