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–+ servings

Melt-in-Your-Mouth Slow Cooker Pot Roast

Incredibly juicy, fork-tender beef chuck roast slow-cooked low and slow with baby carrots, gold potatoes, and rich savory garlic herb pan gravy.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 460
Ingredients Method Nutrition Notes

Ingredients
  

Beef & Sear
  • 3-4 lbs halal beef chuck roast, well-marbled
  • 2 tsp kosher salt
  • 1 tsp coarsely ground black pepper
  • 2 tbsp extra virgin olive oil
Vegetables & Aromatics
  • 1.5 lbs baby Yukon Gold potatoes, halved
  • 1 lb carrots, peeled and cut into 2-inch chunks
  • 1 large yellow onion, peeled and quartered
  • 6 cloves fresh garlic, smashed and peeled
  • 3 sprigs fresh rosemary
  • 4 sprigs fresh thyme
Savory Braising Jus & Gravy
  • 2 cups low-sodium beef bone broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp tomato paste
  • 2 tbsp cornstarch (mixed with 2 tbsp cold water)
  • 2 tbsp fresh parsley, chopped for garnish

Method
 

Instructions
  1. Pat the beef chuck roast completely dry with paper towels. Season generously on all sides with kosher salt and black pepper.
  2. Heat olive oil in a large cast-iron skillet over high heat until shimmering. Sear roast for 4 to 5 minutes per side until deeply browned and caramelized.
  3. Arrange quartered onions, smashed garlic, carrots, and halved gold potatoes in the bottom of a 6-quart slow cooker. Place seared roast on top.
  4. Deglaze the skillet with 1/2 cup beef broth. Whisk remaining broth, Worcestershire, Dijon mustard, and tomato paste. Pour into the slow cooker and top with fresh herbs.
  5. Cover and cook on LOW for 8 to 9 hours (or HIGH for 5 to 6 hours) until the beef is fork-tender and pulls apart effortlessly.
  6. Transfer beef and vegetables to a warm serving platter. Whisk cornstarch slurry into the cooking liquid; simmer on HIGH for 10 minutes until glossy and thickened. Ladle gravy over beef and serve.

Nutrition

Calories: 460kcalCarbohydrates: 24gProtein: 42gFat: 22gSaturated Fat: 9gCholesterol: 125mgSodium: 680mgPotassium: 780mgFiber: 4gSugar: 4gCalcium: 48mgIron: 4.2mg

Notes

For the most succulent texture, always cook chuck roast on LOW. Resting shredded beef in warm pan gravy for 5 minutes before serving ensures extraordinary juiciness.

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