5-Star Pot Roast
A tender and savory pot roast cooked in the slow cooker, making dinner effortless and comforting.
Ingredients
Main Ingredients
- 3 to 4 lb chuck roast (boneless) Well-marbled for tenderness
- 1 to 2 tbsp olive oil For searing
- 1 large onion, thickly sliced
- 4 pieces carrots, peeled and cut into chunks
- 1.5 lb baby potatoes or Yukon Golds, halved
- 4 cloves garlic, smashed
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 cups low-sodium beef broth, plus more as needed Use low-sodium for lower salt
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 leaf bay leaf
- 1.5 tsp kosher salt, plus more to taste
- 1 tsp black pepper
- 1 tbsp balsamic vinegar (optional) For brightness
Instructions
Preparation
- Pat the roast dry and season generously with salt and pepper.
- Heat a large skillet over medium-high. Add oil, then sear the roast 3 to 4 minutes per side until browned.
- Deglaze the skillet with a splash of broth, scraping up any browned bits, and pour the liquid into the slow cooker.
- Add onion, carrots, potatoes, and garlic to the slow cooker and place the roast on top.
- Stir together tomato paste, Worcestershire, dried herbs, and broth; pour over everything in the slow cooker and tuck in the bay leaf.
Cooking
- Cook on low for 8 to 10 hours or on high for 4.5 to 6 hours until the meat is fork-tender.
- Finish with balsamic vinegar for a touch of brightness if desired.
Gravy Preparation
- Remove the roast and veggies, skim fat from cooking liquid if desired.
- For smooth gravy, whisk 2 tbsp cornstarch with 2 tbsp cold water, then stir into hot liquid and simmer until thick.
Notes
Leftovers can be stored in shallow containers with gravy for 3-4 days or frozen for up to 3 months. Reheat gently on the stove with splash of broth or water.