Recipe Card

Beef Roast Pot

This Beef Roast Pot is a classic slow cooker recipe that results in tender, flavorful chuck roast and perfectly cooked vegetables. Seasoned with salt, pepper, and aromatic thyme, this dish is comforting and satisfying, ideal for family dinners or gatherings. Plus, you have the option to make a rich gravy to elevate the flavors even more.

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Course: Main Course

Cuisine: American

Keyword: Beef Roast, Chuck Roast, Comfort food, Slow cooker

Prep Time: 15

Cook Time: 8

Servings: servings

Equipment

Slow Cooker (6 or 7 quart)

Large Skillet

Small Saucepan (for making gravy, optional)

Ingredients

3-5 pounds Chuck roast
Salt & pepper (to taste)
1 tablespoon Olive oil
6 Large carrots (cut into 1” chunks)
1 pound Yellow baby potatoes
1 cup Chopped yellow onion
3 ½ cups Low-sodium beef broth
2 tablespoons Worcestershire sauce
5 sprigs Fresh thyme (or 1 ½ teaspoons dried thyme)
1 Bay leaf
2 tablespoons Cornstarch (optional, for making gravy)
2 tablespoons Water (optional, for making gravy)

Instructions

Season the roast:
Pat the roast dry with paper towels. Season all sides with salt and pepper.
Sear the roast:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, sear the roast for 4 - 5 minutes on each side until well-browned. Transfer the beef to the bottom of the slow cooker. (Recommended slow cooker size: 6 or 7 quart.)
Add vegetables:
Arrange the carrots, potatoes, and onion around and on top of the roast in the slow cooker.
Add remaining ingredients:
Pour the beef broth, Worcestershire sauce, thyme, and bay leaf into the slow cooker. Depending on the size of your slow cooker, you may want to add ½ - 1 cup more broth (or water) so that the beef and vegetables are almost completely covered in liquid.
Cook:
Cover and cook on low for 8 - 9 hours or on high for 5 - 6 hours until the roast and vegetables are cooked through.
To serve:
Remove the beef from the slow cooker. Shred the beef and discard any fat. Discard the bay leaf and serve the vegetables alongside the roast. Season with additional salt and pepper to taste.
To make a gravy:
Strain 2 cups of the broth from the slow cooker through a fine mesh strainer. Heat it over medium-high heat in a small saucepan until simmering. In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water. Whisk the cornstarch mixture into the broth, stirring constantly for about 1 minute until thickened. Pour over the pot roast before serving or once plated.

Notes

This Beef Roast Pot is a versatile dish that can be customized with your favorite herbs and spices. Feel free to add other vegetables such as celery or mushrooms for extra flavor and texture. Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer preservation.