Slow Cooker Sunday Pot Roast

Name: Slow Cooker Sunday Pot Roast
Total time: 8 h 25 min
Yield: 6 servings
Ingredients: 1.8 kg boneless beef chuck roast; 2 tsp (10 g) salt; 1 tsp (4 g) black pepper; 2 tbsp (30 ml) olive oil; 1 large (200 g) yellow onion, cut into wedges; 4 medium (400 g) carrots, cut into large pieces; 680 g baby potatoes or Yukon Gold potatoes, halved if large; 4 cloves (20 g) garlic, minced; 480 ml beef broth; 2 tbsp (30 g) tomato paste; 1 tbsp (15 ml) Worcestershire sauce; 1 tsp (1 g) dried thyme; 1 tsp (1 g) dried rosemary; 2 bay leaves; 2 tbsp (16 g) cornstarch; 2 tbsp (30 ml) cold water

A comforting Sunday dinner featuring deeply browned chuck roast slow-cooked with potatoes, carrots, onions, garlic, herbs, and a savory beef gravy until fork-tender.

8 hours 25 minutesCooking Time

EasyDifficulty

6 servingsServings

Comfort FoodAmericanBeefSlow CookerFamily DinnerSunday DinnerOne PotMake Ahead

Ingredients

1.8 kg boneless beef chuck roast
2 tsp (10 g) salt
1 tsp (4 g) black pepper
2 tbsp (30 ml) olive oil
1 large (200 g) yellow onion, cut into wedges
4 medium (400 g) carrots, cut into large pieces
680 g baby potatoes or Yukon Gold potatoes, halved if large
4 cloves (20 g) garlic, minced
480 ml beef broth
2 tbsp (30 g) tomato paste
1 tbsp (15 ml) Worcestershire sauce
1 tsp (1 g) dried thyme
1 tsp (1 g) dried rosemary
2 bay leaves
2 tbsp (16 g) cornstarch
2 tbsp (30 ml) cold water

Cooking Steps

Step 1

Pat the chuck roast dry, then season it evenly with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat and sear the roast for 4–5 minutes per side, including the edges, until deeply browned. Transfer the beef to a plate.

Step 2

Arrange the onion, carrots, potatoes, and garlic in the bottom of the slow cooker, keeping the vegetables in large pieces so they hold their shape. Place the seared chuck roast on top of the vegetables.

Layering vegetables and beef in the slow cooker

Step 3

Whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary until smooth. Pour the mixture around the roast, add the bay leaves, and keep the beef partially surrounded by liquid rather than completely submerged.

Adding broth and herb seasonings to the slow cooker

Step 4

Cover and cook on LOW for 8–9 hours, until the beef is fork-tender and the vegetables are cooked through without falling apart. Avoid lifting the lid during cooking, which releases heat and extends the cooking time.

Slow cooking the pot roast until fork-tender

Step 5

Transfer the roast and vegetables to a serving platter and discard the bay leaves. Pour the cooking liquid into a saucepan, bring it to a simmer, and whisk in a slurry made from the cornstarch and cold water until thickened. Let the beef rest briefly, then slice or gently pull it into large pieces and serve with the vegetables and gravy.

Slow cooker pot roast served with vegetables and gravy