Description

A tender, flavorful slow cooker pot roast that is easy to prepare and perfect for busy weeknights. This one-pot meal features seared chuck roast, hearty vegetables, and a rich gravy.

Ingredients

Scale

3 to 4 pounds chuck roast
Salt and black pepper
Vegetable oil (for searing)
2 large yellow onions, chopped
4–5 cloves garlic, minced
4 large carrots, peeled and cut into chunks
1.5 pounds Yukon Gold potatoes, cut into bite-sized pieces
1 cup fresh or frozen green beans
1 cup low-sodium beef broth
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

Instructions

Pat the chuck roast dry with paper towels and season all sides generously with salt and pepper.
Heat vegetable oil in a cast iron skillet over medium-high heat. Sear the roast for 3-4 minutes per side until a deep brown crust forms.
Chop onions, carrots, and potatoes into rough, bite-sized chunks. Mince the garlic.
Place chopped onions and carrots at the bottom of a 6-quart slow cooker.
In a small bowl, whisk together beef broth, Worcestershire sauce, Dijon mustard, tomato paste, thyme, and rosemary.
Place the seared roast on top of the vegetables in the slow cooker. Pour the sauce mixture over the meat.
Cover and cook on LOW for 8-9 hours or HIGH for 4-5 hours.
If cooking on LOW, add potatoes and green beans during the last 2 hours. If on HIGH, add them during the last hour.
Remove meat and veggies. If gravy is too thin, stir in the cornstarch slurry and cook on HIGH for 15-20 minutes until thickened.
Let the meat rest for 10 minutes before shredding or slicing. Serve with the thickened gravy.

Notes

Searing the meat is optional but recommended for deeper flavor. Ensure vegetables are cut uniformly for even cooking. Do not skip the resting period for the meat to retain juices. For a thicker gravy, use the cornstarch slurry in the last 30 minutes. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 slice of roast wit
Calories: 450
Sugar: 5
Sodium: 600
Fat: 25
Saturated Fat: 10
Carbohydrates: 20
Fiber: 4
Protein: 35

Keywords: pot roast, slow cooker, crockpot, beef recipe, comfort food, one pot meal, easy dinner, chuck roast