Slow Cooker Pot Roast

Looking down into a slow cooker with pot roast, potatoes, and carrots.

Slow Cooker Pot Roast

4.67 from 9 votes

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Prep Time: 15

Cook Time: 4

Total Time: 4 15

Servings: 6 servings

Ingredients

3-4 lb chuck roast - fat trimmed (rump roast or bottom round roast will also work)
4 Tbsp olive oil

Spice Rub

2 tsp brown sugar
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper

For The Stew

1 yellow onion - halved then quartered (cut into large chunks)
6 garlic cloves - peeled then smashed with the side of a knife
2 tsp brown sugar
2 tsp Italian seasoning
½ tsp chili powder
3 tsp soy sauce
32 oz beef broth
1 ½ lbs baby potatoes - cut in half
1 ½ lbs carrots - peeled and cut into 3” pieces
4 sprigs fresh rosemary
4 sprigs fresh thyme

For The Gravy

3 Tbsp corn starch - plus 3 Tbsp cold water

Instructions

Prep The Roast

Pat the roast dry completely with paper towels. In a small bowl, mix together the spice rub: 2 tsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp ground black pepper. Rub the spice mix all over each side of the roast.

Sear The Roast

Heat a large pan with 4 Tbsp olive oil over medium-high heat. Once hot, sear the roast for 3-4 minutes each side or until a dark brown crust forms.
Now transfer the roast to the middle of the slow cooker.
Now add 1 roughly chopped yellow onion and 6 smashed garlic cloves to the heated pan. Cook for 2 minutes, until the onion turns translucent.
Scoop the cooked onion and garlic mixture into the slow cooker, leaving the oil behind in the pan.
Add a splash of the beef broth to the heated pan along with 2 tsp brown sugar, 2 tsp Italian seasoning, ½ tsp chili powder, and 3 tsp soy sauce.
Heat until it begins to bubble. Gently scrape the bottom of the pan with a silicone spatula to release any crunchy bits (these are great for flavor). Pour all of this liquid into the slow cooker.

Prep Slow Cooker

Arrange 1 ½ lbs chopped baby potatoes and 1 ½ lbs chopped carrots, around the roast. Pour the remaining beef broth from the carton into the slow cooker. Add the fresh rosemary and thyme sprigs. Close the lid and cook 3 ½ – 5 hours on low heat. I do not recommend high heat as it can cook too fast and dry out the meat.
Let the roast sit for 15 minutes - This allows the juices to redistribute throughout the meat. Then slice the beef into thin slices using a sharp knife. Add the sliced roast to a large serving plate, and surround it with the vegetables.

To Make The Gravy

In a small bowl, mix together 3 Tbsp cornstarch with 3 Tbsp cold water until there are no more lumps.
Pour 2 cups of liquid from the slow cooker through a fine mesh strainer. Add the strained liquid to a sauce pan over medium-high heat along with the liquid cornstarch mixture, ½ tsp salt and ¼ tsp ground black pepper. Bring to a simmer and continue to stir until the gravy has thickened. Pour into a gravy boat to serve alongside the pot roast.

Recipe Notes:

How To Know When It’s Done: Check that the roast is done by poking the center with a meat thermometer.

Medium Rare = 145°F
Medium = 160°F
Well Done = 170°F

Do not use the slow cooker time to finish as it can easily overcook the beef. For reference, I cooked mine on low for 4 hrs to get medium rare.

Nutrition Info

The nutritional information provided is an estimate and is per serving.

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