Slow Cooker Pot Roast
This Slow Cooker Pot Roast is a tender chuck roast cooked with carrots, potatoes, onions, herbs, and savory beef gravy for a hearty family meal.
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Servings: 6
Ingredients
- Kosher salt to taste
- Freshly ground black pepper to taste
- 3 lb chuck roast
- 2 tbsp olive oil
- 1 to 2 onions quartered
- 4 garlic cloves coarsely chopped
- 2 cups beef broth
- 1/2 cup dry red wine optional
- 2 tsp Worcestershire sauce
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- 2 bay leaves
- 4 large carrots cut into 2-inch chunks
- 2 lb baby yellow potatoes
- 2 tbsp cornstarch
- 1/4 cup water
Instructions
- Season both sides of the chuck roast generously with kosher salt and freshly ground black pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Place the chuck roast in the hot skillet.
- Sear the roast on both sides until well browned.
- Remove the roast from the skillet and transfer it to the slow cooker.
- Add the quartered onions to the same skillet.
- Cook the onions over medium heat until they are browned around the edges.
- Reduce the heat to low.
- Add the coarsely chopped garlic to the skillet.
- Cook for 1 minute, stirring frequently to prevent the garlic from burning.
- Transfer the browned onions and garlic to the slow cooker with the chuck roast.
- Add the beef broth, dry red wine if using, Worcestershire sauce, chopped rosemary, chopped thyme, and bay leaves to the slow cooker.
- Cover the slow cooker with the lid.
- Cook on HIGH for 2 hours.
- Add the carrot chunks and baby yellow potatoes to the slow cooker.
- Cover again and continue cooking on HIGH for an additional 2 to 3 hours, or until the roast is tender and the vegetables are fully cooked.
- Carefully remove the chuck roast and vegetables from the slow cooker.
- Place the roast and vegetables on a cutting board or serving platter.
- Cover loosely with aluminum foil to keep warm.
- In a small bowl, whisk the cornstarch and water together until smooth.
- Slowly whisk the cornstarch mixture into the liquid remaining in the slow cooker.
- Cover the slow cooker and cook on HIGH for 10 minutes, or until the gravy has thickened.
- Remove and discard the bay leaves.
- Slice the chuck roast against the grain.
- Serve the sliced roast with the carrots, potatoes, onions, and prepared gravy.
Notes
To make this Slow Cooker Pot Roast gluten free, use certified gluten-free beef broth.
Confirm that the Worcestershire sauce is gluten free, as some brands may contain malt vinegar or gluten-based additives.
If using dry red wine, verify that it is gluten free or replace it with additional gluten-free beef broth.
Use cornstarch that is labeled gluten free to avoid cross-contact during processing.
Prepare the recipe with clean utensils, a clean skillet, and a clean slow cooker insert to prevent gluten cross-contact.