Description
This Slow Cooker Pot Roast recipe delivers tender, flavor-packed beef with hearty vegetables cooked to perfect softness. Using a slow cooker ensures melt-in-your-mouth meat and infused savory flavors from a rich pan sauce made with herbs, balsamic vinegar, and beef stock. Ideal for a comforting family dinner with minimal hands-on time.
Ingredients
Scale
Vegetables
- 12 ounces (340 g) carrots, peeled and cut into 1½” pieces
- 1 pound (454 g) Yukon Gold potatoes, cut into 1½” pieces
- 5 sprigs thyme
- 1½ cups (200 g) yellow onions, cut into 1″ pieces
- 1 tablespoon (10 g) minced garlic
Beef and Seasonings
- 3 pounds (1.4 kg) chuck roast or chuck roll, excess fat trimmed
- 2 teaspoons (12 g) kosher salt, divided
- 1 teaspoon (2 g) black pepper
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon chopped parsley (for garnish)
Pan Sauce
- 2 tablespoons (30 ml) balsamic vinegar
- 2 tablespoons (30 g) tomato paste
- 3 tablespoons (45 g) unsalted butter
- 3 tablespoons (17 g) all-purpose flour
- 1½ cups (480 ml) unsalted beef stock
- 1 tablespoon (15 ml) soy sauce
Instructions
- Prepare Vegetables: In a 6-quart slow cooker, add the potatoes, carrots, and thyme sprigs to create a flavorful bed that allows the vegetables to absorb the delicious juices released during cooking.
- Season Beef: Pat the chuck roast dry with a paper towel and season all sides evenly with 1½ teaspoons salt and 1 teaspoon pepper to enhance flavor and prepare for searing.
- Brown Surface: Heat a large skillet over medium-high heat and add olive oil. Once hot, sear the beef until golden brown on each side, about 5 minutes per side, then transfer to the slow cooker. Reserve the pan and drippings for cooking the onions.
- Saute Aromatics: Using the same skillet, heat over medium heat and add onions, sautéing until lightly golden and tender, about 2 minutes. Add garlic and cook for 30 seconds. Stir in balsamic vinegar and cook until reduced and coats the onions, about 1 minute. Add tomato paste, stir, and cook for another minute. Transfer this mixture to the slow cooker.
- Make Pan Sauce: Heat skillet over medium-high heat, add butter and flour, whisking to combine, and cook for 30 seconds. Gradually whisk in beef stock to create a smooth, lightly thickened sauce, cooking for 1 to 2 minutes. Stir in soy sauce and ½ teaspoon salt, then adjust seasoning as needed.
- Slow Cook: Pour the pan sauce into the slow cooker with the beef and vegetables. Cover and cook on High for 4 to 5 hours or on Low for 7 to 8 hours, until the meat is tender and vegetables are easily pierced with a fork.
- Slice Meat: Remove the beef and slice it against the grain into pieces. Optionally cut slices into smaller portions, then return the meat to the slow cooker to keep warm.
- To Serve: Serve the pot roast with the cooked vegetables and sauce. Garnish with chopped parsley for a fresh, colorful finish.
Notes
- For best results, trim excess fat from the chuck roast before cooking to avoid greasy flavors.
- Cooking times may vary based on slow cooker models; check meat tenderness starting at 4 hours on High or 7 hours on Low.
- To make the dish gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch for thickening the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- Cutting beef against the grain is essential to ensure tender slices that are easy to chew.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
