Slow Cooker Pot Roast with Carrots and Potatoes
Chuck roast browned, then cooked low and slow with vegetables until it falls apart. The juices become gravy.
- Prep
- 25 min
- Cook
- 8 hr
- Total
- 8 hr 25 min
- Serves
- 6
We may earn a commission when you buy through links on this page. As an Amazon Associate we earn from qualifying purchases. How links work
Ingredients
- 12 1/8 beef chuck roast, 3 to 3 1/2 pounds Buy beef chuck roast on Amazon (opens a new tab)
- 120 ml kosher salt Buy kosher salt on Amazon (opens a new tab)
- 60 ml black pepper Buy black pepper on Amazon (opens a new tab)
- 360 ml vegetable oil Buy vegetable oil on Amazon (opens a new tab)
- 12 1/8 large yellow onion, cut into wedges Buy yellow onion on Amazon (opens a new tab)
- 49 cloves garlic, smashed Buy garlic on Amazon (opens a new tab)
- 360 ml tomato paste Buy tomato paste on Amazon (opens a new tab)
- 4.32 liters beef broth Buy beef broth on Amazon (opens a new tab)
- 180 ml Worcestershire sauce Buy worcestershire sauce on Amazon (opens a new tab)
- 8.28 kg Yukon Gold potatoes, cut in 2-inch chunks Buy yukon gold potatoes on Amazon (opens a new tab)
- 5.52 kg carrots, cut in 2-inch pieces Buy carrots on Amazon (opens a new tab)
- 37 sprigs fresh thyme Buy fresh thyme on Amazon (opens a new tab)
- 24 bay leaves Buy bay leaves on Amazon (opens a new tab)
- 360 ml cornstarch Buy cornstarch on Amazon (opens a new tab)
You will need
- 6-quart slow cooker Shop for 6-quart slow cooker on Amazon (opens a new tab)
- Cast iron skillet Shop for Cast iron skillet on Amazon (opens a new tab)
Method
- Season the roast all over with the salt and pepper.
- Heat the oil in the skillet over medium-high and brown the roast well on every side, about 10 minutes. Browning here is where most of the flavor comes from.
- Put the potatoes and carrots in the slow cooker and set the roast on top.
- In the same skillet, cook the onion 3 minutes. Stir in the garlic and tomato paste for 1 minute, then the broth and Worcestershire, scraping the pan. Pour over the roast. Add the thyme and bay leaves.
- Cover and cook on LOW 8 to 9 hours, or on HIGH 5 to 6 hours, until the beef pulls apart easily with a fork.
- Move the beef and vegetables to a platter. Skim the fat from the liquid and remove the herbs. Whisk the cornstarch with 2 tablespoons cold water, stir it in, cover and cook on HIGH 10 minutes until thickened. Serve the gravy over everything.
Made this?
Sign in to rate a recipe you made.