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World Chef Recipes Test Kitchen

Slow Cooker Pot Roast

Fall-apart tender slow cooker pot roast with potatoes, carrots and a rich gravy. 20 minutes of prep, then the slow cooker does the rest.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 3 1/2 lb boneless beef chuck roast
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 large yellow onion cut into wedges
  • 4 cloves garlic smashed
  • 2 tbsp tomato paste
  • 1 1/2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 2 lb baby Yukon Gold potatoes halved
  • 1 lb carrots cut into 2-inch pieces
  • 2 sprigs fresh thyme or 1 tsp dried
  • 2 bay leaves
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Method
 

  1. Pat the roast dry and season it all over with the salt and pepper.
  2. Heat the oil in a large skillet over medium-high heat. Sear the roast for 4 to 5 minutes per side, until deeply browned. Move it to a 6-quart or larger slow cooker.
  3. Lower the heat to medium. Add the onion and garlic to the skillet and cook for 3 minutes. Stir in the tomato paste for 1 minute, then pour in the broth and Worcestershire sauce and scrape up the browned bits.
  4. Arrange the potatoes and carrots around the roast. Pour the skillet mixture over the top and tuck in the thyme and bay leaves.
  5. Cover and cook on LOW for 8 to 9 hours or on HIGH for 5 to 6 hours, until the beef pulls apart easily with a fork.
  6. Lift the beef and vegetables onto a platter and discard the herbs. Skim the fat from the cooking liquid.
  7. Pour the liquid into a saucepan and bring it to a simmer. Stir the cornstarch into the cold water, whisk it into the liquid and simmer for 2 minutes, until thickened. Season to taste and serve the gravy over the roast.

Notes

Do not skip the sear. Browning the roast first gives the gravy its deep, savory flavor.