Description

Sink your fork into this irresistibly tender Slow Cooker Pot Roast—a true comfort food classic that fills your home with warmth and mouthwatering aroma. Perfect for easy dinners, hearty Sunday meals, or cozy family gatherings, this dish features fall-apart beef, perfectly cooked potatoes and carrots, all bathed in a rich, flavorful gravy. Whether you’re looking for a quick breakfast-for-dinner idea, hearty food ideas, or a no-fuss easy recipe that tastes like it took hours (because it did—without your help), this is the kind of meal that soothes the soul and satisfies every craving.

Ingredients

3–4 lb chuck roast
1.5 lbs Yukon gold potatoes, halved or quartered
4 large carrots, peeled and thickly sliced
1 yellow onion, chopped
4 cloves garlic, minced
2 cups beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
3–4 sprigs fresh thyme (or 1 tsp dried thyme)
Salt and pepper to taste
2 tbsp olive oil (for searing)

Instructions

Pat chuck roast dry and season generously with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Sear roast for 3–4 minutes per side until browned.
Add potatoes, carrots, and onions to the bottom of the slow cooker.
Place seared roast on top of the vegetables.
Add garlic, tomato paste, beef broth, Worcestershire sauce, and thyme.
Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the meat is tender and shreds easily.
(Optional) Remove meat and veggies, stir in cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) into the liquid, and cook on HIGH until thickened.
Serve meat sliced or shredded with vegetables and gravy on top.

Prep Time: 15 minutes
Cook Time: 8-10 hours (low) or 4-5 hours (high)