Few dishes bring the same level of comfort and satisfaction as a good pot roast. Whether you’re preparing it for a quiet night in or a family dinner, this hearty classic offers everything you could want: rich flavor, fall-apart tender meat, and nourishing vegetables all in one pot. What makes this version special is not just its simplicity, but the deep, savory flavor achieved with only a handful of pantry staples. This slow cooker pot roast doesn’t require any fancy techniques, yet delivers all the taste of a long-simmered dish with minimal hands-on time.
For many, pot roast conjures memories of childhood dinners, cozy Sunday afternoons, or the delicious aroma filling the house after a long day. This recipe brings those comforting moments back to life, offering not just a meal but an experience of warmth and nostalgia. It’s a dish that says “welcome home” in every bite. Searing the beef before it goes into the slow cooker adds a depth of flavor that’s worth the extra few minutes. Add in some root vegetables and a punchy hit of horseradish for bold, balanced flavor, and you’ve got a one-pot meal the whole table will love.
Slow Cooker Pot Roast
Servings: 6–8
Ingredients:
- 3 lb chuck roast
- 3 lb russet or baby potatoes, quartered
- 2 lb carrots, peeled and quartered
- 1 tsp onion powder or 1 sliced onion
- 3 tsp minced garlic (optional)
- ½ cup prepared horseradish (not horseradish sauce)
- 4 cups beef stock
- Oil, for searing
For the Gravy:
- 2 tbsp butter
- 2 tbsp flour
- 2 cups strained cooking liquid from slow cooker
Instructions:
- Heat a skillet over medium-high and add oil. Season the chuck roast with salt and pepper. Sear all sides until well browned.
- Place the potatoes and carrots at the bottom of your slow cooker. Season lightly.
- Set the seared roast on top of the vegetables. Sprinkle onion powder or add sliced onions and garlic, if using.
- Spread the horseradish evenly over the top of the roast.
- Pour the beef stock around the sides of the roast to avoid washing off the horseradish.
- Cover and cook on low for 8–10 hours or high for 4–6 hours, until the meat is fork-tender.
To Make the Gravy:
- Remove the cooked meat and vegetables from the slow cooker and keep warm.
- In a saucepan, melt butter over medium heat. Stir in the flour and cook for a minute.
- Slowly whisk in 2 cups of strained cooking liquid. Continue whisking until thickened.
- Serve roast and vegetables with the warm gravy poured over the top.
Nutritional and Dietary Information:
This slow cooker pot roast is a well-balanced dish that offers high-quality protein from the beef, complex carbohydrates from the potatoes, and a variety of vitamins and fiber from the carrots. The dish is naturally gluten-free if you skip the flour or use a gluten-free thickener. To reduce sodium, opt for low-sodium beef stock. If you’re avoiding dairy, consider skipping the butter-based gravy or substituting with a dairy-free alternative. This meal is filling, nourishing, and suitable for most diets when small adjustments are made.
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