Slow Cooker Beef Pot Roast (Printable)

Tender beef slow-cooked with carrots, potatoes, and aromatic herbs for a comforting meal.

# What You Need:

→ Beef and Seasonings

01 - 3 lbs boneless beef chuck roast
02 - 1 tsp kosher salt
03 - 1/2 tsp freshly ground black pepper

→ Root Vegetables

04 - 4 large carrots, peeled and cut into 2-inch pieces
05 - 3 parsnips, peeled and cut into 2-inch pieces
06 - 3 medium russet potatoes, peeled and cut into 2-inch chunks
07 - 2 yellow onions, quartered
08 - 3 celery stalks, cut into large pieces
09 - 4 garlic cloves, smashed

→ Broth and Seasonings

10 - 2 cups low-sodium beef broth
11 - 1 cup dry red wine
12 - 2 tbsp tomato paste
13 - 1 tbsp Worcestershire sauce
14 - 2 tsp dried thyme or 4 sprigs fresh thyme
15 - 2 bay leaves

→ Finishing

16 - 2 tbsp cornstarch
17 - 2 tbsp cold water
18 - Fresh parsley, chopped for garnish

# How-To:

01 - Pat the beef roast thoroughly dry with paper towels. Generously season all sides with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.
02 - Heat a large skillet over medium-high heat until hot. Sear the roast on all sides until deeply browned, approximately 2-3 minutes per side. Transfer the seared beef to the slow cooker.
03 - Place carrots, parsnips, potatoes, onions, celery, and garlic around and underneath the roast in the slow cooker, distributing them evenly.
04 - In a mixing bowl, whisk together beef broth, red wine, tomato paste, and Worcestershire sauce until thoroughly combined. Pour the mixture evenly over the meat and vegetables.
05 - Scatter dried thyme and bay leaves across the top of the ingredients.
06 - Cover the slow cooker with its lid. Cook on low setting for 8 hours, or until beef is fork-tender and vegetables are completely cooked through.
07 - For thicker gravy, carefully remove the roast and vegetables to a serving platter and cover to keep warm. Strain the cooking liquid into a saucepan. Whisk cornstarch and cold water together until smooth, then stir into the hot liquid. Simmer over medium heat, whisking constantly, until thickened, 2-3 minutes.
08 - Slice the beef roast against the grain. Arrange meat and vegetables on serving plates. Spoon gravy generously over the top and garnish with chopped fresh parsley.

# Expert Tips:

01 -
  • Its almost entirely hands off cooking, leaving you free to enjoy your day while dinner practically makes itself
  • The vegetables absorb all that rich beefy flavor while they cook, making them just as special as the meat
  • You get that comfort food feeling without having to tend to the stove for hours
02 -
  • Patting the meat completely dry before searing is essential or it will steam instead of brown
  • The gravy step is optional but worth the few extra minutes if you want that restaurant style presentation
  • The vegetables should be in fairly large chunks since they cook for 8 hours and will shrink
03 -
  • Use tongs when transferring the seared meat so you dont pierce it and lose those flavorful juices
  • If your slow cooker runs hot, check it at 7 hours to prevent the meat from drying out

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