Slow Cooker Beef Pot Roast (Printable View)

Tender beef slow-cooked alongside carrots, potatoes, and aromatic herbs in a rich broth.

# Ingredient List:

→ Beef

01 - 3 lbs beef chuck roast, trimmed of excess fat
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper

→ Vegetables

04 - 4 large carrots, peeled and cut into 2-inch pieces
05 - 3 parsnips, peeled and cut into 2-inch pieces
06 - 2 large Yukon Gold potatoes, cut into large chunks
07 - 1 large yellow onion, cut into wedges
08 - 3 celery stalks, cut into 2-inch pieces
09 - 4 garlic cloves, smashed

→ Broth & Flavorings

10 - 2 cups beef broth, gluten-free if needed
11 - ½ cup dry red wine, optional
12 - 2 tbsp tomato paste
13 - 2 tbsp Worcestershire sauce
14 - 1 tbsp Dijon mustard
15 - 2 sprigs fresh rosemary
16 - 3 sprigs fresh thyme
17 - 2 bay leaves

→ Thickener

18 - 2 tbsp cornstarch
19 - 2 tbsp cold water

# How to Prepare:

01 - Rub the chuck roast evenly with kosher salt and freshly ground black pepper on all sides.
02 - Heat a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Transfer to the slow cooker.
03 - Place carrots, parsnips, potatoes, onion, celery, and garlic around and beneath the beef in the slow cooker insert.
04 - Whisk together beef broth, red wine, tomato paste, Worcestershire sauce, and Dijon mustard in a bowl until smooth.
05 - Pour the broth mixture over the beef and vegetables. Tuck rosemary, thyme, and bay leaves into the liquid.
06 - Cover and cook on LOW for 8-9 hours until the beef pulls apart easily with a fork and vegetables are tender.
07 - Transfer the beef and vegetables to a serving platter. Discard bay leaves and herb stems.
08 - Skim excess fat from the cooking liquid. Whisk cornstarch with cold water until dissolved, then stir into the slow cooker. Cook on HIGH for 10-15 minutes until thickened.
09 - Slice or shred the beef against the grain. Arrange with vegetables and spoon the thickened sauce generously over the top.

# Expert Suggestions:

01 -
  • The beef becomes so tender it falls apart with just a fork, no knife needed
  • Everything cooks in one pot, leaving you with almost zero cleanup
  • The house smells incredible all day long, like someone who loves you has been cooking for hours
02 -
  • Searing the meat first is not optional if you want the deepest flavor, even though it adds an extra step and dirty pan
  • The vegetables will be very soft after 8 hours, which is exactly how they should be for this classic comfort food style
  • Letting the roast rest for 10 minutes before slicing helps the juices redistribute throughout the meat
03 -
  • Cut all vegetables into similar sized pieces so they cook evenly
  • Use a 6 quart or larger slow cooker so everything fits without being crowded
  • Let the finished roast rest uncovered for a few minutes before serving to prevent the sauce from being too thin

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