Pot roast is a classic comfort food that can be enjoyed any time of year; by utilizing your slow cooker, you can prepare an easy and delicious meal without having to spend hours in the kitchen. With this Slow Cooker Pot Roast recipe, enjoy succulent pieces of beef combined with hearty vegetables for a filling dinner that’s sure to please. Our flavorful mirepoix of carrots, celery, onions and garlic come together perfectly after being cooked low-and-slow all day resulting in a savory dish that will hit the spot every time.
Recipe
2 tbsp. olive oil
3½ lbs. beef chuck roast
2 tsp. salt
1 tsp. freshly ground black pepper
4 cloves garlic, thinly sliced
1 yellow onion, cut into large chunks
4 carrots, peeled and cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
1½ lbs. baby potatoes, quartered
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
30 fl oz. beef broth
For gravy:
2 tbsp. Arrowroot powder
3 tbsp. Water
How to Prepare
Heat the olive oil in a large skillet over a medium-high heat. Season both sides of the beef chuck roast with salt and pepper, place into the hot skillet and sear for 4-5 minutes, browning each side of the roasting joint. Transfer the roast to the bowl of the slow cooker.
Add the garlic, onion, carrots, celery, potatoes, rosemary, thyme, and bay leaves to the slow cooker. Pour over the beef broth, cover with a lid and cook on LOW for 8 hours or on HIGH for 6 hours.
Once cooked, remove the sprigs of rosemary, thyme, and the bay leaves. Then remove the roast and shred the meat using 2 forks.
Mix the arrowroot and water together in a small bowl and stir to combine. Add the mixture to the slow cooker and stir everything together until the gravy starts to thicken.
Serve the meat and vegetables on a platter pouring over some of the gravy.
