Learn how to make a tender, flavorful pot roast in your crock pot! Follow this easy step-by-step recipe to make the perfect Slow Cooker Pot Roast.
1large yellow onioncut into large pieces
2poundsrusset potatoespeeled and cut into 2-inch chunks
1poundcarrotspeeled and cut into 2-inch pieces
2cupsbeef broth or stock
Fresh minced parsley
Rinse the roast and pat it dry. Mix salt, pepper, garlic powder, paprika, thyme and rosemary and rub into the roast on all sides.
Heat olive oil in a large skillet over medium heat. Brown roast on all sides; about 3-4 minutes per side.
Place carrots, onion, garlic and potatoes into the slow cooker. Pour in beef broth, then set the browned chuck roast on top.
Cover and cook on low 8-10 hours or on high for 5-6 hours.
Transfer the meat and vegetables to a serving dish. Combine water and cornstarch in a small bowl then pour into the slow cooker. Whisk together to combine. Cover and cook on high for 5 minutes, just enough to thicken the gravy.
Serve meat and vegetables smothered in gravy, with minced parsley for garnish if desired.
To make a gravy without cornstarch: Melt 3 tablespoons of butter (preferably unsalted) in a medium saucepan, then whisk in 3 tablespoons of flour and cook for 2-3 minutes or until it's golden in color. Pour in 2 cups of the beef juices from the crockpot (strain them first so you'll have a smooth gravy) and whisk to combine. Bring the gravy to a simmer and let it bubble for about 5-7 minutes or until it's thickened. Taste the gravy before adding any seasonings.
Make Ahead Instructions: Season and sear the meat and chop all the vegetables. Layer everything in the crock pot as directed, cover and refrigerate. In the morning, you can just place the pot right into the unit and set it to cook all day. You will need to add 15-30 minutes to the cook time since you're starting from cold.
Fridge storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave.
Freezer storage: To freeze leftovers, cool completely and freeze meat and veggies in a freezer container for up to 3 months. Freeze the gravy separately in a freezer bag. Thaw everything in the fridge overnight. The gravy should be reheated in a small saucepan on the stove while the meat and vegetables can be reheated in the microwave.