Slow Cooker Pot Roast

Ingredients

• 1.36 kg (3 pounds)beef chuck roast
• 5 ml (1 teaspoon)kosher salt, or to taste
• 2.5 ml (1/2 teaspoon)black pepper, or to taste
• 15 ml (1 tablespoon)olive oil
• 1 largeyellow onion, coarsely chopped
• 4 clovesgarlic, minced
• 45 ml (3 tablespoons)plain flour
• 360 ml (1 1/2 cups)low-sodium beef broth
• 15 ml (1 tablespoon)tomato purée
• 15 ml (1 tablespoon)Worcestershire sauce
• 7.5 ml (1 1/2 teaspoons)dried thyme
• 6 mediumcarrots, cut into 2.5 cm (1-inch) pieces
• 680 g (1 1/2 pounds)whole baby potatoes, halved if large
• 30 ml (2 tablespoons), optionalcornflour, for thicker gravy
• To taste, if desiredfresh parsley, chopped, for serving

Instructions

1. 1

   Season the beef

   Rub the salt and pepper over every side of the beef.

2. 2

   Brown the roast

   Heat the olive oil in a large pan over a medium-high heat. Once hot, add the beef and brown it on all sides, about 4–5 minutes per side. Transfer it to a clean plate.

3. 3

   Cook the onion

   Add the onion to the pan and cook, stirring, for 2 minutes. Stir in the garlic and flour and cook for 30 seconds.

4. 4

   Make the broth

   Pour in the beef broth to deglaze the pan, scraping up the browned bits. Turn off the heat, then stir in the tomato purée, Worcestershire sauce and dried thyme.

5. 5

   Load the cooker

   Arrange a single layer of carrots and potatoes in a slow cooker of at least 4.7 litres (5 quarts), leaving the remaining vegetables to fit around the beef. Pour the broth mixture from the pan over the vegetables, then set the beef on top and arrange the remaining vegetables around it.

6. 6

   Cook until tender

   Cover and cook on low for 8–10 hours or on high for 4–5 hours, until the beef pulls apart easily with a fork and the vegetables are tender. For thicker gravy, mix 30 ml (2 tablespoons) cornflour with 30 ml (2 tablespoons) water and stir it in when 1 hour of cooking remains. The gravy thickens best on high, so switch from low to high for that final hour if needed.

7. 7

   Finish and serve

   Skim off and discard any excess fat from the gravy. Pull the beef apart with two forks and discard any extra fat. Taste and add more salt and pepper if needed. Serve with chopped fresh parsley, if desired.

What is pot roast?

Pot roast is an American braised beef dinner, traditionally cooked slowly with vegetables and a little liquid until the meat is tender. This version uses a slow cooker for a long, steady cook and turns the pan juices into a simple, savoury gravy.

Chuck roast: this cut suits slow cooking, as the long cook makes it easy to pull apart with forks. Browning it first adds colour and flavour to the cooking liquid.

Nutrition and macros by portion

The nutrition label shows one serving as written: 438 calories, 36g protein, 26g carbs, 22g fat.

The potatoes, carrots and flour contribute most of the carbohydrate, while the beef supplies most of the protein and a substantial share of the fat. Serve a portion with an extra side of green vegetables to round out the plate.

Why brown the beef first?

Searing: brown the roast on all sides in a hot pan before it goes into the slow cooker. The browned bits left in the pan become part of the gravy when you deglaze with broth.

Pan base: cooking the onion, garlic and flour briefly builds the gravy base before the slow cooker does its work. Scrape up the browned bits so they are stirred into the broth.

Building the gravy

Flour: stirring it with the garlic before adding broth helps it disperse into the cooking liquid. The tomato purée, Worcestershire sauce and thyme add savoury depth.

Cornflour: it is optional, so leave it out for a thinner gravy. If using it, mix it with water first and add it during the final hour, switching the cooker to high if it has been on low.

Layering the vegetables

First layer: place some carrots and potatoes at the bottom of the cooker, then add the broth mixture. This gives the vegetables direct contact with the cooking liquid.

Around the roast: set the beef on top and fit the remaining vegetables around it. Cutting the carrots into 2.5 cm (1-inch) pieces and halving larger potatoes helps them cook through.

How to tell when it is ready

Beef: it should pull apart easily with a fork; if it resists, continue cooking until tender. The recipe gives a range of 8–10 hours on low or 4–5 hours on high.

Vegetables: check that both the carrots and potatoes are tender before serving. Cooking times vary within the stated ranges, so use these texture cues as well as the timer.

Serving the roast

Finish: skim excess fat from the surface of the gravy, pull the beef apart and taste for seasoning. Parsley is an optional fresh garnish.

On the plate: serve the beef with the carrots, potatoes and gravy. A simple green vegetable or salad can add a fresh contrast to the rich, slow-cooked dish.

Recipe notes & tips

• Pat the beef dry before seasoning if you want it to brown more readily.
• Give the roast enough space in the pan to brown rather than crowding it.
• Scrape the browned bits into the broth when deglazing the pan.
• Use a slow cooker of at least 4.7 litres (5 quarts) so the roast and vegetables fit.
• Check tenderness near the end of the cooking time and continue cooking if the beef does not pull apart easily.

Variations

• Add mushrooms: tuck them around the roast with the other vegetables.
• Use fresh thyme: substitute it for the dried thyme to change the herb flavour.
• Leave out the cornflour: serve the cooking liquid as a thinner gravy.
• Add extra carrots: increase the vegetable share of the meal.
• Finish with parsley: scatter chopped fresh parsley over the dish just before serving.

Common mistakes to avoid

• Skipping the sear: the gravy misses the browned pan flavours; brown the beef on all sides first.
• Not scraping the pan: browned bits are left behind; loosen them into the broth when deglazing.
• Adding cornflour dry: it can form lumps; mix it with water before stirring it into the gravy.
• Expecting a fixed finish time: roasts can take different amounts of time; check that the beef shreds easily and the vegetables are tender.
• Crowding a small cooker: the ingredients may not fit as intended; use a slow cooker of at least 4.7 litres (5 quarts).

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat until piping hot, adding a little broth if the gravy has thickened; freeze leftovers for up to 3 months for best quality.

Frequently asked questions