Slow Cooker Beef Pot Roast (Printer-friendly)
Hearty beef and root vegetables gently cooked to tender, flavorful perfection.
# What You'll Need:
→ Beef
01 - 1 (3–4 lb) beef chuck roast
02 - 1 tsp kosher salt
03 - ½ tsp black pepper
04 - 2 tbsp olive oil
→ Vegetables
05 - 4 medium carrots, peeled and cut into chunks
06 - 3 parsnips, peeled and cut into chunks
07 - 2 small turnips, peeled and cut into wedges
08 - 1 large onion, cut into wedges
09 - 3 cloves garlic, minced
10 - 2 celery stalks, cut into 1-inch pieces
11 - 1½ lb baby potatoes, halved
→ Liquids & Seasonings
12 - 2 cups beef broth
13 - 2 tbsp tomato paste
14 - 2 tbsp Worcestershire sauce
15 - 2 tsp dried thyme
16 - 1 tsp dried rosemary
17 - 2 bay leaves
→ To Finish
18 - 2 tbsp cornstarch (optional, for thickening)
19 - 2 tbsp cold water (optional, for thickening)
20 - Fresh parsley, chopped (for garnish)
# How To Make It:
01 - Pat the beef roast dry with paper towels. Season all sides generously with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 3–4 minutes per side.
03 - Place carrots, parsnips, turnips, onion, garlic, celery, and potatoes in the bottom of a 6–8 quart slow cooker.
04 - Transfer the seared beef roast on top of the vegetable bed.
05 - Whisk together beef broth, tomato paste, Worcestershire sauce, dried thyme, and dried rosemary in a bowl until smooth.
06 - Pour the sauce mixture over the beef and vegetables. Tuck bay leaves into the liquid. Cover and cook on low for 8 hours, or until beef is fork-tender.
07 - Remove the roast and vegetables to a serving platter. Cover loosely with foil to keep warm while preparing the sauce.
08 - For thicker gravy, skim excess fat from cooking liquid. Whisk cornstarch with cold water until smooth, then stir into the slow cooker. Set to high and cook uncovered for 10–15 minutes until thickened.
09 - Slice or shred the beef. Arrange with vegetables on plates, spoon sauce generously over top, and garnish with chopped fresh parsley.
# Expert Tips:
01 -
- The house smells incredible all day long, which is honestly half the joy
- It turns tough, inexpensive meat into something that falls apart at the slightest touch
- You get a complete meal with almost zero active cooking time
02 -
- Skip the searing step and you'll still have a tasty meal, but that quick browning creates flavor compounds that slow cooking alone cannot achieve
- Resist the urge to lift the lid during cooking; every peek adds 15 to 20 minutes to the cooking time
03 -
- Let the beef rest for 10 minutes before slicing so the juices redistribute
- If the sauce seems too salty, add a peeled potato during the last hour of cooking to absorb excess salt