Description
A classic Slow Cooker Pot Roast recipe that delivers tender, flavorful beef with perfectly cooked carrots and potatoes. This dish is slow-cooked to perfection, creating a rich, savory meal ideal for family dinners.
Ingredients
Scale
Vegetables
- 12 ounces (340 g) carrots, peeled and cut into 1½” pieces
- 1 pound (454 g) Yukon Gold potatoes, cut into 1½” pieces
- 5 sprigs thyme
Beef and Seasonings
- 3 pounds (1.4 kg) chuck roast or chuck roll, excess fat trimmed
- 2 teaspoons (12 g) kosher salt, divided
- 1 teaspoon (2 g) black pepper
For Searing and Sauce
- 2 tablespoons (30 ml) olive oil
- 1½ cups (200 g) yellow onions, cut into 1″ pieces
- 1 tablespoon (10 g) minced garlic
- 2 tablespoons (30 ml) balsamic vinegar
- 2 tablespoons (30 g) tomato paste
- 3 tablespoons (45 g) unsalted butter
- 3 tablespoons (17 g) all-purpose flour
- 1½ cups (480 ml) unsalted beef stock
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon chopped parsley
Instructions
- Prepare Vegetables: In a 6-quart slow cooker, add the potatoes, carrots, and thyme sprigs. This forms a flavorful base for the meat and allows the vegetables to soak up the savory juices during cooking.
- Season Beef: Pat the chuck roast dry with paper towels. Season evenly on all sides with 1½ teaspoons of kosher salt and 1 teaspoon black pepper. Drying aids in achieving a good sear, while seasoning enhances flavor.
- Brown Surface: Heat a large skillet over medium-high heat and add olive oil. Once hot, sear the beef until golden brown on all sides, about 5 minutes per side. Transfer the seared beef to the slow cooker. Reserve the pan and drippings for the next step. Browning develops rich flavor through caramelization.
- Sauté Aromatics: Using the same skillet over medium heat, sauté onions until lightly golden and tender, approximately 2 minutes. Add garlic and sauté for 30 seconds. Stir in balsamic vinegar and cook until it reduces and coats the onions, about 1 minute. Mix in tomato paste and cook for another minute. Transfer this mixture to the slow cooker, layering the flavor base.
- Make Pan Sauce: Turn the heat to medium-high, add butter and flour to the skillet, whisk to combine, and cook for 30 seconds to form a roux. Gradually whisk in the beef stock to create a smooth sauce, cooking for 1 to 2 minutes until slightly thickened and near boiling. Stir in soy sauce and an additional ½ teaspoon salt. Adjust seasoning if necessary. This sauce will enrich the pot roast juices.
- Slow Cook: Pour the pan sauce into the slow cooker. Cover and cook on High for 4 to 5 hours or Low for 7 to 8 hours. The pot roast is done when the vegetables are tender and the meat is easily sliced and very tender.
- Slice Meat: Identify the grain of the beef and slice perpendicular to it for tender pieces. Optionally, cut slices smaller. Return the sliced meat to the slow cooker to keep warm and soak up flavors before serving.
- To Serve: Serve the pot roast with the cooked vegetables and sauce ladled on top. Garnish with chopped parsley for a fresh, colorful finish that balances the hearty flavors.
Notes
- Trim excess fat from the chuck roast to prevent greasiness.
- Do not skip searing the meat as it adds essential flavor from caramelization.
- Use a 6-quart slow cooker for best results and enough space.
- Cooking times may vary depending on your slow cooker model.
- Cutting the meat against the grain ensures maximum tenderness.
- Leftovers keep well refrigerated for up to 3 days and are great for reheating.
