Magical Slow Cooker Crockpot Pot Roast
This magical slow cooker crockpot pot roast turns a tough chuck roast into fork-tender beef with almost no effort. Potatoes, carrots and onions cook right in the pot, and the juices become a rich gravy. It is the kind of crockpot recipe that makes the house smell wonderful all afternoon.
Magical Slow Cooker Crockpot Pot Roast
Course: Main CourseDifficulty: Easy8
servings20
minutes9
hoursA seared chuck roast cooks with root vegetables in a rich broth until fork-tender. The cooking juices turn into a simple gravy.
Ingredients
3 to 3.5 lb boneless chuck roast
1.5 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons olive oil
1 large yellow onion, cut into wedges
4 cloves garlic, smashed
1.5 lb baby potatoes, halved
4 large carrots, peeled and cut into 2-inch chunks
1.5 cups low-sodium beef broth
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
2 sprigs fresh thyme
2 bay leaves
2 tablespoons cornstarch
3 tablespoons cold water
Directions
- Pat the roast dry with paper towels. Season all sides with the salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Sear the roast 3 to 4 minutes per side until deeply browned.
- Place the onion wedges and garlic in the bottom of a 6-quart slow cooker.
- Set the seared roast on top of the onions.
- Whisk the broth, Worcestershire and tomato paste together and pour it around the roast.
- Tuck the thyme and bay leaves in, and arrange the potatoes and carrots around the meat.
- Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours, until the beef is fork-tender.
- Move the roast and vegetables to a platter and cover with foil. Discard the thyme and bay leaves.
- Pour the juices into a saucepan and skim off the fat. Whisk the cornstarch and water together, then whisk into the juices and simmer 2 to 3 minutes until thickened.
- Shred or slice the beef and serve with the vegetables and gravy.
Notes
- A bone-in chuck or a rump roast also works, though a rump roast is leaner. Do not add the potatoes at the start if you plan a 10-hour cook, since they can break down. Refrigerate leftovers for 4 days or freeze the beef in gravy for 3 months. It makes great beef sandwiches or hash.
Why chuck roast is made for the slow cooker
Chuck comes from the shoulder, a hard-working muscle full of collagen and fat. A quick sear and a short roast leave it tough. Hours at a gentle heat turn that collagen into gelatin, which is what makes the meat silky and the sauce rich.
The slow cooker also keeps the juices in. Nothing evaporates, so the roast braises in its own liquid, and you end up with plenty of gravy.
This is the same method used in countless family kitchens, and it works because it is simple. Brown the meat, add liquid and vegetables and let time do the rest.
A good roast makes its own gravy, and that gravy is the best part of dinner.
Ingredient notes for a tender pot roast
Chuck roast: Look for good marbling, with white streaks of fat through the meat. A lean cut will taste dry no matter how long it cooks.
Baby potatoes: They hold their shape better than large russets. Leave the skins on for texture, and halve any bigger ones.
Carrots: Cut thick chunks, about 2 inches, since thin slices turn to mush after nine hours.
Worcestershire sauce and tomato paste: These two ingredients add deep flavor and a rich brown color to the gravy.
Fresh thyme: Whole sprigs release flavor slowly and are easy to fish out later.
Beef broth: Low-sodium keeps the gravy from becoming too salty once it reduces.
Tips for the best pot roast
Sear first: Browning makes the meat taste roasted instead of boiled. It takes ten minutes and is worth the extra pan.
Do not drown it: Liquid should come about one third of the way up the roast. The meat and vegetables release more juice as they cook.
Most common mistake: Taking it out too early. If the roast resists a fork, it needs more time, not less. Tender comes after the tough stage, so give it another hour.
Tuck vegetables on the sides: Root vegetables on the bottom can get mushy in the liquid. Placing them around and beside the roast helps them keep their shape.
Rest the meat: Give the roast ten minutes under foil before slicing. The juices redistribute, and the meat stays moist instead of leaking onto the board.
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Swaps and variations
For a lighter plate, use turnips or parsnips for part of the potatoes. A cup of red wine in place of half the broth adds depth. For a French-style roast, add mushrooms and a few pearl onions.
One swap that does not work is a lean cut like eye of round. It dries out long before it softens.
Switch the broth for a dark beer for a deeper, slightly bitter gravy, or add a spoonful of dried onion soup mix to the broth for a classic diner flavor.
What to serve with pot roast
Mashed potatoes soak up the gravy beautifully, and a warm dinner roll does the same. Steamed green beans or buttered peas add color to the plate. Spoon plenty of gravy over everything.
Leftover roast makes excellent sandwiches on toasted rolls with horseradish, or hash with a fried egg the next morning.
Storing, freezing and reheating
Keep the beef and vegetables in the gravy in a sealed container in the fridge for up to 4 days. Freeze the meat and gravy, without potatoes, for up to 3 months.
Reheat covered in a 325°F oven or in a pot over low heat with a splash of broth. Slow reheating keeps the beef from turning dry.
Freezing the gravy in its own container gives you a ready sauce for hot beef sandwiches later in the week.
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Pin itMagical Slow Cooker Crockpot Pot Roast at a glance
- Prep time: 20 minutes
- Cooking time: 9 hours
- Servings: 8 servings
- Ingredients: 15, led by to 3.5 lb boneless chuck roast, kosher salt, black pepper, olive oil
Tips for Magical Slow Cooker Crockpot Pot Roast
A bone-in chuck or a rump roast also works, though a rump roast is leaner. Do not add the potatoes at the start if you plan a 10-hour cook, since they can break down. Refrigerate leftovers for 4 days or freeze the beef in gravy for 3 months. It makes great beef sandwiches or hash.
Magical Slow Cooker Crockpot Pot Roast FAQ
How long does Magical Slow Cooker Crockpot Pot Roast take?
Magical Slow Cooker Crockpot Pot Roast takes 9 hours of cooking after 20 minutes of prep.
How many people does Magical Slow Cooker Crockpot Pot Roast serve?
This recipe makes 8 servings.
What do I need to make Magical Slow Cooker Crockpot Pot Roast?
15 ingredients, led by to 3.5 lb boneless chuck roast, kosher salt, black pepper, olive oil. Amounts are in the recipe card above.
