Slow Cooker Pot Roast with Carrots (Printable)
Classic comforting pot roast with tender beef, carrots, and potatoes in rich savory gravy.
# What You’ll Need:
→ Beef
01 - 3 lbs beef chuck roast, trimmed of excess fat
→ Vegetables
02 - 5 large carrots, peeled and cut into 2-inch pieces
03 - 1½ lbs baby potatoes or Yukon Gold potatoes, halved
04 - 1 large yellow onion, cut into wedges
05 - 3 cloves garlic, minced
→ Liquids
06 - 2 cups beef broth (gluten-free if needed)
07 - ½ cup dry red wine (optional; substitute with additional broth if desired)
08 - 2 tbsp tomato paste
09 - 2 tbsp Worcestershire sauce (gluten-free if needed)
→ Spices & Herbs
10 - 2 tsp salt
11 - 1 tsp freshly ground black pepper
12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - 2 bay leaves
→ Gravy Thickener
15 - 2 tbsp cornstarch
16 - 2 tbsp cold water
# How-To Steps:
01 - Generously season the beef chuck roast on all sides with 2 teaspoons salt and 1 teaspoon black pepper, pressing the seasoning into the meat.
02 - Heat a large skillet over medium-high heat with a small amount of oil. Sear the roast until browned on all sides, approximately 2-3 minutes per side. This step is optional but highly recommended for enhanced flavor.
03 - Arrange the carrots, potatoes, onion wedges, and minced garlic evenly in the bottom of a 6-quart or larger slow cooker.
04 - Place the seared (or raw if skipping searing) beef roast directly on top of the vegetable layer.
05 - In a small bowl, whisk together the beef broth, red wine, tomato paste, and Worcestershire sauce until fully combined and smooth.
06 - Pour the liquid mixture evenly over the beef and vegetables. Sprinkle the dried thyme and rosemary over the top, then tuck the bay leaves into the liquid.
07 - Cover the slow cooker with its lid. Cook on low setting for 8 hours, or until the beef shreds easily with a fork and vegetables are tender.
08 - Discard the bay leaves from the cooked mixture before proceeding to service.
09 - Transfer 2 cups of the cooking liquid to a saucepan. In a small cup, whisk cornstarch and cold water until smooth. Stir the cornstarch mixture into the hot liquid and bring to a simmer. Cook for 2-3 minutes, stirring constantly, until thickened to desired consistency.
10 - Using two forks, shred the beef directly in the slow cooker or transfer to a cutting board. Serve the shredded beef with vegetables, topped with the prepared gravy.
# Expert Tips:
01 -
- The gravy becomes incredibly rich without you having to do much more than dump things in.
- Leftovers somehow taste even better the next night over buttery toast.
02 -
- Searing the meat adds a depth of flavor you cannot get otherwise.
- Keep the vegetables in large chunks so they do not turn to mush.
03 -
- Let the roast rest for a few minutes before shredding to keep the juices inside.
- Taste the gravy before adding salt at the end as it reduces.