Slow Cooker Beef Pot Roast (Printable)
Tender beef and root vegetables slow-cooked for a rich, hearty main dish.
# What You 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:
01 - Pat the beef roast dry with paper towels. Season all sides with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3–4 minutes per side.
03 - Place carrots, parsnips, turnips, onion, garlic, celery, and potatoes in the bottom of a large slow cooker.
04 - Place the seared beef roast on top of the vegetables.
05 - In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour over the beef and vegetables. Add bay leaves.
06 - Cover and cook on low for 8 hours, or until the beef is tender and shreds easily with a fork.
07 - Remove the roast and vegetables to a serving platter.
08 - Skim excess fat from the liquid. Whisk together cornstarch and cold water, then stir into the cooking liquid. Set slow cooker to high and cook uncovered for 10–15 minutes, until thickened.
09 - Slice or shred beef, serve with vegetables, spoon sauce over the top, and garnish with fresh parsley.
# Expert Tips:
01 -
- The beef becomes impossibly tender, practically melting into the rich gravy as it cooks low and slow all day
- Root vegetables absorb all those meaty juices, transforming from simple staples into the most flavorful part of the meal
- You walk in the door to dinner-ready aromas, making even the most exhausting days feel like a triumph
02 -
- Searing the roast first is absolutely not optional if you want restaurant quality flavor at home
- Keeping the lid closed during cooking maintains the steady temperature needed for tender meat
- Letting the roast rest for ten minutes before slicing helps the juices redistribute for moist results
03 -
- Pat the meat absolutely dry before searing because water creates steam instead of a golden crust
- Let the finished gravy rest for a few minutes so you can skim off more fat for a cleaner sauce