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Slow Cooker Pot Roast

beefamericanslow-cooker

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Ingredients

2 teaspoons olive oil or avocado oil
2 1/2 to 3 lb beef chuck roast
1 large yellow onion, cut into 1/2-inch thick slices
1 teaspoon fine salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon dried thyme
6-7 garlic cloves, minced
24 ounces baby yellow potatoes, halved if larger
1 lb carrots, peeled and cut into 2-3 inch pieces
2 cups low-sodium beef broth
2 tablespoons cornstarch (optional, for gravy)
3 tablespoons water (optional, for gravy)

Directions

  1. Heat 2 teaspoons olive oil or avocado oil in a large heavy skillet over medium-high heat.
  2. Sear 2 1/2 to 3 lb beef chuck roast 3-4 minutes per side.
  3. Place 1 large yellow onion slices in the bottom of the slow cooker and set the roast on top.
  4. Sprinkle the roast with the following:
  5. Arrange 24 ounces baby yellow potatoes and 1 lb carrots around the roast.
  6. Pour 2 cups low-sodium beef broth over the vegetables.
  7. Cover and cook 8-10 hours on low, or 6-7 hours on high.
  8. Transfer the meat to a platter and shred with two forks. Serve with the vegetables.
  9. For optional gravy: transfer 1 1/2 cups of the slow cooker liquid to a saucepan over medium-high heat.
  10. In a small bowl, whisk 3 tablespoons water with 2 tablespoons cornstarch until smooth.
  11. Slowly stir the slurry into the saucepan. Bring to a boil, then simmer, whisking 2-3 minutes until thickened.
  12. Season the gravy with salt and pepper, then serve over the beef and vegetables.