Pot roast is one of those classic meals that brings comfort to the table, filling the home with irresistible aromas. This slow cooker version makes it easy to enjoy this hearty dish with minimal effort. Perfect for busy weekdays or lazy weekends, it’s a one-pot wonder that lets you focus on other things while the slow cooker does all the work.
The beauty of this recipe lies in its simplicity and versatility. A tender beef roast, seasoned to perfection, is paired with earthy carrots and creamy potatoes. The slow cooking process allows the flavors to meld, creating a rich, savory gravy that’s perfect for drizzling over the meat and veggies. It’s wholesome, satisfying, and guaranteed to please everyone at the table.
Whether you’re hosting family or meal prepping for the week, this dish is adaptable to your needs. Add your own twist with different herbs or vegetables, or swap out ingredients to suit your preferences. With minimal prep and big rewards, this pot roast will become a staple in your slow-cooking repertoire.
Ingredients (Serves 8)
Meat Seasoning:
- 2 teaspoons brown sugar
- 1 teaspoon each: garlic powder, onion powder, chili powder, paprika, salt
- ½ teaspoon black pepper
Roast and Sides:
- 3–4 lb chuck roast (or rump/bottom round roast)
- 2 ¼ lbs baby potatoes (halved if large)
- 2 lbs whole carrots (cut into thirds or halves)
- 2 tablespoons flour
- 4 tablespoons olive oil
Gravy:
- 1 cup chicken broth
- 2 cups beef broth
- 1 beef bouillon cube or 1 teaspoon better-than-bouillon
- 1 ½ teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon low-sodium soy sauce (or Worcestershire sauce)
- 3 tablespoons cornstarch + 3 tablespoons cold water
- 2–3 drops browning sauce (optional for color)
- 1 tablespoon cold unsalted butter
Instructions
- Prepare the Roast: Pat the chuck roast dry and rub it with the meat seasoning. Dust with flour.
- Sear the Meat: Heat olive oil in a skillet over medium-high heat. Sear the roast on all sides until a brown crust forms (2–3 minutes per side). Set aside.
- Prepare the Gravy Base: Deglaze the skillet with some chicken broth, scraping up browned bits for extra flavor. Combine with remaining gravy ingredients and pour into the slow cooker.
- Assemble: Add the roast to the slow cooker, followed by the potatoes and carrots arranged around it.
- Cook: Cover and cook on low for 8–10 hours or high for 5–6 hours. Avoid lifting the lid during cooking.
- Finish the Gravy: Transfer the cooking juices to a saucepan. Bring to a boil, then whisk in a slurry made from cornstarch and cold water. Simmer until thickened. Add butter and browning sauce if desired.
- Serve: Arrange the roast and vegetables on a platter. Pour the gravy over the top or serve on the side.
Nutritional Information and Dietary Concerns
This dish is high in protein, iron, and potassium, making it a hearty, nutrient-rich option for dinner. The slow-cooked method locks in moisture, reducing the need for additional fats. Adjust sodium by using low-sodium broths or omitting bouillon. For a gluten-free option, substitute flour and soy sauce with gluten-free alternatives.
Notes and Options
- Swap the carrots for parsnips or sweet potatoes for a sweeter flavor profile.
- Add fresh rosemary or thyme to the gravy for a herby kick.
- Use a mix of red and yellow potatoes for color and texture variety.
- For extra vegetables, include celery or pearl onions.
Sharing and Commenting is Caring
Did this recipe bring a little extra comfort to your dinner table? Let us know! Share your cooking tips, substitutions, or serving ideas in the comments. Your insights help others and create a community of home cooks. Let’s make mealtime more magical—together!
