Slow Cooker Pot Roast

Ingredients

• 0.9–1.36 kg (2–3 pounds)boneless beef chuck roast
• 1½ teaspoonskosher salt
• 1 teaspoonfreshly ground black pepper
• 30 ml (2 tablespoons)vegetable oil
• 1 teaspoonWorcestershire sauce
• 1.9 litres (2 quarts)beef stock or broth
• 1 large, about 450 g (1 pound)yellow onion, cut into six wedges
• 1½ large stalkscelery, finely diced
• 3 medium clovesgarlic, smashed and coarsely chopped
• 900 g (2 pounds)fresh carrots, peeled and cut into 5 cm (2-inch) pieces
• 900 g (2 pounds)small potatoes, left whole; assorted varieties
• 2 sprigsfresh thyme, left on the stems
• 2bay leaves
• 57 g (4 tablespoons)butter
• 45 g (6 tablespoons)plain flour
• ½ teaspoongravy browning and seasoning, such as Kitchen Bouquet

Instructions

1. 1

   Season the beef

   Pat the roast dry with kitchen paper, then sprinkle salt and pepper over all sides.

2. 2

   Sear the roast

   Heat the oil in a heavy-based pan, such as a cast-iron skillet or Dutch oven, over high heat. Once the oil is shimmering hot, add the beef and sear each side, including the top and bottom, for 4–5 minutes.

3. 3

   Deglaze the pan

   Transfer the beef to a plate. Add the Worcestershire sauce to the pan, then immediately pour in a few cups of beef stock to loosen the browned bits. Take the pan off the heat and set it aside.

4. 4

   Load the cooker

   Put the onion, celery, garlic, carrots, potatoes, thyme and bay leaves into a 5-quart slow cooker.

5. 5

   Add the liquid

   Set the roast on top of the vegetables. Pour in the liquid from the skillet and enough beef stock to reach about three-quarters of the way up the side of the meat; this should use the full 2 quarts of stock. If any remains, keep it for making the gravy.

6. 6

   Cook until tender

   Cover the slow cooker and cook for 8 hours on low or 4 hours on high. On low, check the meat after 8 hours and continue cooking for up to 4 more hours if needed. On high, check after 4 hours and cook for another 1–2 hours if needed.

7. 7

   Make the roux

   While the pot roast cooks, melt the butter in a small saucepan over medium-low heat. Stir in the flour and cook for 4 minutes, stirring often. Remove from the heat and set aside for later.

8. 8

   Strain the liquid

   Once the meat and vegetables have been removed, strain the cooking liquid into a saucepan and discard the solids, including the celery pieces, bay leaves and thyme.

9. 9

   Thicken the gravy

   Stir the butter-and-flour mixture into the liquid and cook over medium heat until thickened. Taste and adjust the seasoning. Add gravy browning a little at a time to reach the colour you want; ½ teaspoon gives a golden gravy.

10. 10

    Serve the roast

    Serve large pieces of beef for guests to cut into bite-sized pieces at the table, with the potatoes, carrots, onions and gravy. Alternatively, slice the roast before serving.

What is pot roast?

Pot roast is an American-style meal of a large cut of beef cooked slowly with vegetables and liquid until tender. The name refers to the long, covered cooking that turns a sturdy roast into a soft, hearty dish.

This version sears the beef first, then cooks it over potatoes, carrots, onion and aromatics in a slow cooker. The cooking liquid is strained and thickened into gravy, so the meat and vegetables come together with a rich sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 468 calories, 37g protein, 42g carbs, 17g fat.

The potatoes, carrots and flour contribute most of the carbohydrates, while the beef supplies much of the protein and the beef fat, oil and butter contribute fat. Serve with an extra portion of vegetables or a green salad to round out the plate.

Choosing the beef and vegetables

Chuck roast: this well-marbled cut suits long, gentle cooking and becomes tender as it cooks. Choose a piece that fits comfortably in the slow cooker without forcing the lid open.

Small potatoes: leaving them whole helps them keep their shape during the long cooking time. Cut larger potatoes into similar-sized pieces if needed.

Carrots and onion: the carrots are cut into generous pieces and the onion into wedges, so both can withstand hours in the cooker without disappearing into the sauce.

Why sear the roast first?

Searing gives the outside of the beef a browned surface and leaves flavourful bits in the pan. Use a properly hot, heavy pan and turn the roast to brown all sides, including its top and bottom.

Deglazing: Worcestershire sauce and a few cups of stock loosen the browned bits from the skillet. Pour this flavourful liquid into the slow cooker with the beef.

Getting the slow-cooked texture right

Liquid level: the stock should come about three-quarters of the way up the side of the roast. The stated 2 quarts should cover this; if any stock is left, save it for the gravy.

Doneness: use tenderness rather than the timer alone as your cue. Check at 8 hours on low or 4 hours on high, then continue cooking within the recipe’s suggested extra time if the beef is not yet tender.

Making smooth gravy

Butter and flour: cook the mixture for 4 minutes, stirring often, before setting it aside. This gives it time to cook before it is used to thicken the strained liquid.

Straining: remove the cooked vegetables and beef first, then strain the liquid into a saucepan to catch the celery, thyme and bay leaves. Stir in the butter-and-flour mixture and cook over medium heat until the gravy thickens.

Serving the pot roast

Rustic pieces: serve large chunks of beef alongside the vegetables, with the gravy available to spoon over everything. This suits the recipe’s informal, crowd-friendly style.

Sliced beef: you can slice the roast before serving instead. Either way, include potatoes and carrots on each plate, with onion and gravy to taste.

Recipe notes & tips

• Dry the beef thoroughly before seasoning so the surface can brown in the hot pan.
• Give the roast room in the skillet and sear all sides, including the ends.
• Keep the vegetables in substantial pieces so they hold up during the long cook.
• Check the beef at the recipe’s stated times and continue cooking if it is not yet tender.
• Stir the butter-and-flour mixture often while it cooks for 4 minutes.
• Add the gravy browning gradually, stopping once the sauce reaches the colour you prefer.

Variations

• Add mushrooms: include them with the other vegetables for a savoury addition.
• Use red potatoes: leave small ones whole as directed, or cut larger ones into similar-sized pieces.
• Add parsnips: replace some of the carrots with peeled, similarly sized pieces.
• Make it herbier: add another thyme sprig while keeping the stated bay leaves.
• Slice the beef: cut the cooked roast into slices before serving instead of offering large pieces.

Common mistakes to avoid

• Skipping the sear: brown every side of the beef in the hot pan before transferring it to the slow cooker.
• Using a cool pan: wait until the oil is shimmering before adding the roast.
• Adding too little liquid: bring the stock about three-quarters of the way up the side of the meat.
• Relying only on the timer: check tenderness at the stated time and extend the cooking if necessary.
• Adding the roux all at once: stir the butter-and-flour mixture into the strained liquid and cook until thickened.
• Leaving the herbs in the gravy: strain out the thyme stems and bay leaves before thickening.

How to store

Refrigerate leftover beef, vegetables and gravy in covered containers and use within 3–4 days. Reheat gently in a covered pan with some gravy or stock, or microwave until hot throughout.

Frequently asked questions