Main Dishes

Slow Cooker Pot Roast

A slow cooker friendly version of a classic pot roast.
Recipe by Michigan Fitness Foundation
Save
Makes6 servings
Total timeTotal8 hours 15 minutes
Prep 15 minutes Cook 8 hours
Prep 15 minutes Cook 8 hours
Print Recipe

Equipment

  • Slow cooker

Ingredients

Makes 6 servings. Check items off as you go.
  • 2 teaspoons olive oil or avocado oil
  • One (2½-3 pound) beef chuck roast
  • 1 large yellow onion, sliced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 6-7 garlic cloves, minced
  • 24 ounces baby yellow potatoes
  • 1 pound carrots, peeled and cut into large pieces
  • 2 cups low-sodium beef broth

Optional Gravy

  • 2 tablespoons cornstarch
  • 3 tablespoons water

Directions

  1. Heat oil in a large skillet over medium-high heat.
  2. Sear roast for 3-4 minutes per side until browned. This step adds extra flavor but can be skipped if short on time.
  3. Place sliced onions in bottom of slow cooker. Set the roast on top of onions.
  4. Season roast with salt, pepper, thyme, and garlic.
  5. Arrange the potatoes and carrots around roast in slow cooker. Pour broth over vegetables.
  6. Cover and cook on low for 8 hours, or until roast is tender.
  7. Transfer roast to serving platter and shred or slice as desired.
  8. Serve with the onions, potatoes, carrots, and cooking juices.

Optional Gravy

  1. Carefully transfer about 1½ cups of cooking juices to a small saucepan.
  2. In a small bowl, whisk together cornstarch and water until smooth.
  3. Bring the cooking juices to a gentle simmer. Slowly whisk in the cornstarch mixture and cook for 2-3 minutes until thickened, stirring often.
  4. Season with additional salt and pepper, if desired.
  5. Serve over the pot roast and vegetables.
Scroll to Top