Slow Cooker Pot Roast

Slow Cooker Pot Roast is fork-tender beef, potatoes, onions and carrots, with a silky gravy. This easy recipe is a delicious way to feed a hungry crowd!

📝 Ingredients

• 2-3 pounds boneless beef chuck roast
• 1 1/2 teaspoons Kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 teaspoon Worcestershire sauce
• 2 quarts beef stock or broth
• 1 large yellow onion cut into six wedges, about 1 pound
• 1 1/2 large stalks of celery diced small
• 3 medium cloves of garlic, smashed and coarsely chopped
• 2 pounds fresh carrots peeled and cut into 2-inch pieces
• 2 pounds little potatoes left whole, various varieties
• 2 sprigs fresh thyme left on the stems
• 2 bay leaves
• 4 tablespoons butter
• 6 tablespoons all-purpose flour
• 1/2 teaspoon gravy browning and seasoning, such as Kitchen Bouquet

👨‍🍳 Instructions

1. 1Pat the roast dry with paper towels then sprinkle the salt and pepper on all sides.
2. 2In a heavy bottomed pan such as a cast iron skillet or Dutch oven, over high heat, add the oil and once shimmering hot, add the beef and cook for 4-5 minutes on every side, top and bottom to sear.
3. 3Remove to a plate, add the Worcestershire sauce and then immediately pour in a few cups of the beef broth to deglaze the pan. Remove from heat and set aside.
4. 4In your 5-quart slow cooker, place the onions, celery, garlic, carrots, potatoes, thyme and bay leaves.
5. 5Place the roast over the vegetables and pour in the liquid from the skillet along with enough beef broth to come up about ¾ up the side of the meat, which should be the whole two quarts of stock or broth. If you don’t use all of the stock, save for the end when making the gravy.
6. 6Cover slow cooker and set timer for eight hours on low or four hours on high. If cooking on low, check at the eight-hour mark and cook up to four additional hours until the meat is tender. If cooking on high, check at four hours and cook for one or two hours if needed.
7. 7While the pot roast is cooking, melt the butter in a small sauce pan over medium low and once melted, stir in the flour and cook for four minutes, stirring often. Remove from the heat and hold for later in this recipe.
8. 8After the meat and vegetables are removed, pour the liquid into a strainer over a sauce pan and discard the solids (pieces of celery, bay leave and thyme).
9. 9Add the butter flour mixture to the liquid and cook to thicken over medium heat. Taste and adjust seasonings. Add the gravy flavor color to the sauce to get your desired color. I liked ours to be golden, so ½ teaspoon was plenty.
10. 10To serve, remove large pieces of beef for serving that guests would then cut into bite sized pieces at the table. Serve with the potatoes, carrots, onions and the gravy. You could also slice the roast and serve slices but we like the large rustic pieces better.