The great thing about this slow cooker pot roast is that the whole meal really is made in one place. Cooking a pot roast in your crockpot is probably one of the easiest slow cooker dinners there is. You’ll want to start with a nice big chuck roast; trim any large chunks of fat before adding the seasoning.
Carrots, onions, garlic, and potatoes are placed into the crockpot with the roast nestled on top. Once the crock pot roast is fully cooked and the veggies are nice and tender, remove them from the slow cooker to a serving platter.
Slow Cooker Pot Roast Is A Perfect Weeknight Meal
- Cook Time: 1 hour
- Persons: 4
- Difficulty: Easy
- 4-5 pound chuck roast
- 2 tablespoons canola oil
- 2 teaspoons Kosher salt
- 1 teaspoon coarse ground black pepper
- 1 teaspoon dried thyme
- 1 pound carrots peeled and cut into 2″ chunks
- 2 pounds potatoes peeled and cut into large chunks
- 2 cloves garlic minced
- 2 cups beef broth
- 2 tablespoons corn starch
- 2 tablespoons cold water
- minced parsley optional, to garnish
- Season the chuck roast with the Kosher salt, pepper, and thyme.
- Heat your pan (or if you can brown in your slow cooker, do it in that insert to medium-high.
- Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.
- In your slow cooker add the carrots, potatoes, and garlic.
- Lay the beef on top, then add the beef broth and cover, cooking on low for 8-10 hours or on high for 5-6 hours.
- In the last hour mix your cornstarch and water and add it to the slow cooker to thicken the sauce or you can take the food out when done cooking, and add the leftover liquid to a small saucepan with the cornstarch/water mixture and cook on high for just 2-3 minutes until the liquid is thickened into a gravy.
- Pour the gravy over the meat and garnish with parsley if desired.