Slow Cooker Pot Roast

This slow cooker pot roast recipe delivers incredibly tender meat and perfectly cooked vegetables all simmered in a rich and flavorful gravy. It’s a classic comfort food that fills the kitchen with warm aromas and makes for an easy, hands off dinner that feels like a special occasion.

I first made this on a chilly weekend when I didn’t want to fuss in the kitchen. The aroma kept my family circling the slow cooker and now it’s a favorite whenever we need something cozy and satisfying.

Ingredients

• Extravirgin olive oil: This helps get a nice sear on the roast and adds a subtle fruitiness
• Salt: Essential for seasoning and bringing out all the flavors
• Black pepper: Freshly ground for mild heat and depth
• Boneless chuck roast: Choose a cut with good marbling for tenderness and flavor
• Sweet onions: Sweetness and body for the braising liquid
• Garlic: Adds aromatic warmth and complexity
• Baby new potatoes: Choose firm, unblemished potatoes as they hold up well during slow cooking
• Carrots: Fresh and firm carrots bring slight sweetness and texture
• Parsnips: Offering earthiness and mellow sweetness
• Tomato paste: Concentrates umami and thickens the sauce
• Worcestershire sauce: Deepens the savory notes with a hint of tang
• Mustard: Dijon or spicy brown adds acidic brightness and a little kick
• Brown sugar: Balances savory with a touch of sweetness
• Allpurpose flour: Helps thicken the gravy
• Dried oregano: Earthy herb that complements the beef
• Better Than Beef Bouillon paste: Boosts the beefy flavor
• Kosher salt: For seasoning the broth and vegetables
• Reducedsodium beef broth: Forms the flavorful base of the cooking liquid
• Bay leaf: Adds subtle herbal aroma
• Fresh chopped parsley: For garnish and fresh color

Instructions

Sear the Roast:

Warm extravirgin olive oil in a large skillet on medium high heat until shimmering. Pat the chuck roast dry then season generously all over with salt and black pepper. Place the roast in the skillet and sear without moving for about four minutes until deeply browned on one side. Flip and sear the other side another four minutes. This caramelization builds a rich flavor base.

Prepare Vegetables in Slow Cooker:

Spray the inside of a sixquart slow cooker with nonstick cooking spray. Add the chopped sweet onions, minced garlic, halved baby potatoes, peeled carrots cut into twoinch pieces, and parsnips cut similarly. Spread these evenly across the bottom as a bed for the meat.

Place Roast on Vegetables:

Lay the seared chuck roast carefully on top of the vegetables in the cooker. This positioning allows the juices from the meat to infuse into the veggies as everything cooks.

Mix the Sauce:

In a medium bowl whisk together tomato paste, Worcestershire sauce, mustard, brown sugar, allpurpose flour, dried oregano, bouillon paste, beef broth, kosher salt, and black pepper until smooth. Pour this sauce evenly over the roast and veggies. Tuck a bay leaf into the liquid.

Slow Cook Until Tender:

Cover the slow cooker and set to low. Let it cook undisturbed for eight hours. During this time the meat will become tender enough to shred easily and the vegetables will soften perfectly.

Finish and Serve:

Remove the bay leaf and taste the gravy. Adjust seasoning by adding more Worcestershire, brown sugar, salt or pepper if desired. Slice the meat against the grain and arrange with vegetables on a serving platter. Sprinkle fresh chopped parsley over the top and drizzle with the rich gravy.

My favorite part of this recipe is the aroma that fills the house slowly all day as the pot roast cooks. It feels like a hug on a plate. One winter, my family gathered around the table with this dish after a snowstorm, making it one of our treasured seasonal memories.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. To reheat gently, warm on the stovetop or in the microwave adding a splash of broth if needed to loosen the gravy.

Ingredient Substitutions

If you don’t have parsnips, turnips or extra carrots work well too. For the roast, brisket or rump roast can be used but cook times may vary slightly.

Serving Suggestions

Serve with crusty bread to soak up the gravy or pair with mashed potatoes for extra comfort. A simple green salad with vinaigrette balances the richness nicely.

Serve warm and enjoy with crusty bread to soak up the gravy.

Common Questions About Recipes

→ What cut of meat works best for this dish?

Boneless chuck roast is ideal due to its marbling and tenderness after slow cooking.

→ Can I prepare this without searing the meat first?

Searing enhances flavor and texture but can be skipped if pressed for time.

→ What vegetables complement this pot roast?

Carrots, baby potatoes, onions, garlic, and parsnips cook beautifully alongside the meat.

→ How long should I cook the pot roast in a slow cooker?

Cooking on low for 8 hours yields tender, falling-apart meat and soft vegetables.

→ How is the sauce thickened for this dish?

Flour combined with tomato paste, Worcestershire, mustard, and brown sugar creates a rich gravy.