When it comes to comfort food, few dishes can rival the classic pot roast. There’s just something deeply satisfying about tender beef, hearty vegetables, and a rich, savory gravy—all simmered slowly to perfection. This version is made in the slow cooker, which means the bulk of the work is hands-off, making it an ideal choice for busy weekdays or lazy Sundays. The result? A deeply flavorful roast with fall-apart tenderness that tastes like it’s been cooking for hours (because it has).
What makes this dish even more appealing is how simple it is. With just a few basic ingredients—many of which you probably already have—you can create a complete, filling meal. The combination of carrots, onions, and garlic adds natural sweetness and depth, while fresh herbs infuse everything with an earthy aroma that fills your home as it cooks. Serve it over mashed potatoes or rice and pour that homemade gravy generously on top. It’s the kind of meal that brings people together around the table and leaves everyone full and satisfied.
Ingredients (Serves 6)
3–4 tablespoons olive oil
3–5 pound chuck roast
6 large carrots, unpeeled and halved
2 onions, chopped into large chunks
4 garlic cloves, minced
4 cups low-sodium beef broth
2 sprigs fresh thyme
2 sprigs fresh rosemary
3 tablespoons butter
3 tablespoons flour
Kosher salt, to taste
Black pepper, to taste
Instructions
Season the roast generously with salt and pepper on both sides.
Heat 2 tablespoons olive oil in a heavy skillet over medium-high heat. Sear the roast for about 2 minutes per side until browned. Transfer it to the slow cooker.
Add the remaining oil to the same skillet. Add onions and carrots, and cook for 3–4 minutes until slightly caramelized. Add to the slow cooker along with the minced garlic.
Pour in beef broth and add thyme and rosemary.
Cover and cook on low for 8 hours or high for 5–6 hours, until meat is tender.
When done, remove 2 cups of the cooking liquid and strain it.
In a pan, melt butter over low heat. Whisk in flour and cook for 1 minute. Gradually add the strained liquid, whisking until smooth. Bring to a gentle boil, then reduce heat and simmer until thickened.
Serve the pot roast with mashed potatoes or rice, topped with the rich gravy.
Nutrition and Dietary Notes
This dish offers a good source of protein and iron from the beef, along with fiber and nutrients from the carrots and onions. The broth-based cooking method keeps it moist without excess fat, but the gravy and butter can add richness, so portions matter. It’s naturally gluten-free if you skip the flour or use a gluten-free thickener. For those monitoring sodium, opt for low-sodium broth and control added salt.
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