Slow Cooker Pot Roast

This slow cooker pot roast is a chuck roast simmered to tender perfection in a crock pot with carrots and potatoes. A comfort food classic that's simple to make, and is great for feeding a crowd.

Course Main, Main Course

Cuisine American

Prep Time 15

Cook Time 7

Total Time 7 15

Servings

Calories 502kcal

Author Sara Welch

Ingredients

1 tablespoon olive oil
4 pound chuck roast
salt and pepper to taste
2 1/2 cups beef broth
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 teaspoon dried Italian seasoning
1 bay leaf
1 teaspoon smoked paprika
1 onion peeled and cut into wedges
2 pounds small Yukon gold potatoes whole or halved
1 pound carrots peeled, halved and cut into 2 inch pieces
3 slices bacon
2 tablespoons corn starch
2 tablespoons chopped parsley

Instructions

Heat the oil in a large pot over medium high heat. Season the roast generously all over with salt and pepper.
Place the meat in the pan. Cook for 4-5 minutes per side or until browned.
Place the beef broth, tomato paste, Worcestershire sauce, garlic, Italian seasoning, bay leaf, smoked paprika and salt and pepper in the bottom of a large slow cooker. Whisk to combine.
Arrange the onions, carrots and potatoes in the bottom of the slow cooker. Place the roast on top.
Lay the slices of bacon on top of the roast. Cover and cook for 6-8 hours on low heat.
Remove the meat and vegetables from the pot and arrange on a serving platter. Discard the bay leaf and bacon.
Pour the liquid from the slow cooker through a strainer into a medium sized saucepan. Skim any fat from the liquid. Bring the liquid to a simmer over medium heat.
Whisk together the corn starch with 3 tablespoons of cold water. Add the corn starch mixture to the pan of liquid. Bring to a boil and cook for 1 minute or until gravy has just thickened.
Pour the sauce over the meat and vegetables. Sprinkle with parsley, then serve.

Video

Notes

Make sure to cut your carrots and potatoes into large pieces so that they do not get mushy during the long cooking time.
Do not be tempted to add more liquid to the pot. The meat will release a lot of liquid as it cooks.
This dish is even better when made a day in advance. Store the roast and vegetables in a covered dish, then reheat in the oven at 325 degrees F until warmed through.

Nutrition