Description

This Slow Cooker Pot Roast recipe features tender chuck roast slow-cooked to perfection alongside hearty Yukon Gold potatoes, carrots, and aromatic thyme. The beef is seared to develop rich flavors, complemented by a savory pan sauce made with onions, garlic, balsamic vinegar, tomato paste, and a roux-thickened beef stock gravy. Slow cooking allows the flavors to meld and the meat to become irresistibly tender, making this dish a comforting, classic meal perfect for family dinners.

Ingredients

Scale

Vegetables

12 ounces (340 g) carrots, peeled and cut into 1½” pieces
1 pound (454 g) Yukon Gold potatoes, cut into 1½” pieces
5 sprigs thyme
1½ cups (200 g) yellow onions, cut into 1″ pieces
1 tablespoon (10 g) minced garlic
1 teaspoon chopped parsley

Meat & Seasonings

3 pounds (1.4 kg) chuck roast or chuck roll, excess fat trimmed
2 teaspoons (12 g) kosher salt, divided
1 teaspoon (2 g) black pepper
2 tablespoons (30 ml) olive oil

Pan Sauce

2 tablespoons (30 ml) balsamic vinegar
2 tablespoons (30 g) tomato paste
3 tablespoons (45 g) unsalted butter
3 tablespoons (17 g) all-purpose flour
1½ cups (480 ml) unsalted beef stock
1 tablespoon (15 ml) soy sauce

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Instructions

Prepare Vegetables: In a 6-quart slow cooker, add the cut potatoes, carrots, and thyme sprigs. This creates a flavorful base that allows the vegetables to absorb the meat juices during cooking.
Season Beef: Pat dry the chuck roast with paper towels. Season all sides evenly with 1½ teaspoons of kosher salt and 1 teaspoon of black pepper to enhance flavor and improve searing.
Brown Surface: Heat a large skillet over medium-high heat and add olive oil. Once hot, sear the beef on each side for about 5 minutes until it develops a golden-brown crust. Transfer the roast to the slow cooker and keep the pan for the next step.
Sauté Aromatics: Using the same skillet, reduce heat to medium and sauté onions until lightly golden and tender for about 2 minutes. Add minced garlic and cook for an additional 30 seconds. Stir in balsamic vinegar and cook until reduced and coats the onions, about 1 minute. Add tomato paste, stir thoroughly, and cook for 1 more minute. Transfer this mixture into the slow cooker on top of the roast and vegetables.
Make Pan Sauce: Turn the skillet to medium-high heat, add unsalted butter and flour, whisking continuously and cooking for 30 seconds to form a roux. Gradually pour in the beef stock while whisking vigorously to create a smooth, lightly thickened gravy, about 1 to 2 minutes. Increase heat if necessary to reach a near boil. Stir in soy sauce and ½ teaspoon kosher salt, then taste and adjust seasoning.
Slow Cook: Pour the prepared pan sauce into the slow cooker. Cover and cook on High for 4 to 5 hours, or on Low for 7 to 8 hours, until vegetables are tender and meat is easily shredded with a fork.
Slice Meat: Remove the roast from the slow cooker and locate the grain. Slice perpendicular to the grain into desired thickness to ensure tenderness. Optionally, cut slices into smaller pieces and return to the slow cooker to keep warm.
To Serve: Serve the pot roast with the cooked vegetables and luscious pan sauce. Garnish with chopped parsley for a fresh, colorful finish.

Notes

For best flavor, sear the meat thoroughly before slow cooking to develop a rich caramelized crust.
Adjust salt and seasoning in the pan sauce to taste since soy sauce and beef stock can vary in sodium content.
You can add other root vegetables like parsnips or turnips as an option for extra flavor and texture.
Be sure to slice the meat against the grain to ensure it remains tender and easy to chew.
Leftovers keep well and flavors deepen after a day; reheat gently to avoid drying out the meat.