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Slow Cooker Pot Roast

Slow Cooker Pot Roast

Fork-tender chuck roast with carrots, potatoes and savory gravy, slow cooked to perfection.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 pounds beef chuck roast
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large yellow onion sliced
  • 1 pound baby potatoes halved
  • 4 carrots cut into 2-inch pieces
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 tablespoons cornstarch for the gravy

Method
 

  1. Season the roast with salt and pepper. Sear in hot oil 3 to 4 minutes per side until browned.
  2. Place the onion in a 6-quart slow cooker and set the roast on top.
  3. Pour in the broth and Worcestershire and sprinkle with thyme. Arrange the carrots and potatoes around the roast.
  4. Cover and cook on low 8 hours until fork-tender.
  5. Move the roast and vegetables to a platter. Whisk the cornstarch with 3 tablespoons cold water, stir into the juices and simmer 3 minutes. Serve with the gravy.

Notes

The roast is done when it shreds easily with a fork.