Slow Cooker Pot Roast

Name: Slow Cooker Pot Roast
Prep time: 20 min
Cook time: 8 h 15 min
Total time: 8 h 35 min
Cuisine: American
Ingredients: 2 lb Chuck Roast; 1½ tsp Salt; ½ tsp Black Pepper; 1 tbsp Olive Oil; 1½ lb Potato; 4 Carrots; 1 Onion; 1½ cups Beef Stock; 1 tsp Thyme; 2 tbsp Cornstarch

By Eatpace

Chuck roast cooks with potatoes, carrots, onion and thyme, then the cooking juices become gravy. The slow cooker does most of the work while you’re away.

Total: 515 min; 20 prep · 495 cook
Serves: 4; Scale it below
Calories: 750; kcal per serving
Protein: 48g; per serving

Plan this dinner Jump to recipe

Pot roast in gravy with chunks of potatoes, carrots and onion on a plate.

515 min

Method

7 steps 20 min prep · 495 min cook

Prep

Step 1. Season Chuck Roast all over with half the Salt and the Black Pepper.
Step 2. Heat Olive Oil in a large skillet over medium-high heat. Sear the roast until browned on both sides, about 8 minutes total.
Step 3. Put Potato, Carrot and Onion in the slow cooker and sprinkle with the rest of the Salt. Set the roast on top, then pour in Beef Stock and sprinkle with Thyme.
Step 4. Cover and cook on low until the roast pulls apart easily and the vegetables are tender, about 8 hours. Transfer the roast and vegetables to a platter and cover to keep warm.
Step 5. Pour the cooking liquid into a saucepan and skim off the fat. Stir Cornstarch and Water together in a small bowl until smooth.

Cook

Step 6. Bring the cooking liquid to a simmer over medium heat and whisk in the cornstarch mixture. Simmer, stirring, until the gravy coats a spoon, about 5 minutes.

Finish & serve

Step 7. Pull the roast into large pieces and serve with the vegetables and gravy.

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Tips

Good to know

If the roast resists a fork after 8 hours, cover and cook longer until it pulls apart easily.

Leftovers

Refrigerate leftovers in their gravy for up to 4 days and reheat until steaming.

Swap it

Use low-sodium chicken stock if beef stock is unavailable.

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