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Classic Slow Cooker Pot Roast: Easy One-Pot Dinner

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This classic slow cooker pot roast with vegetables is a forgiving, one-pot meal that delivers fork-tender beef and rich gravy with just 15 minutes of prep. Perfect for busy days, it uses simple ingredients and a slow cooker to create a comforting dinner that tastes like you spent hours in the kitchen.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 pound baby potatoes (Yukon Gold or red potatoes, halved if larger)
  • 4 large carrots (peeled and cut into 2-inch chunks)
  • 1 large yellow onion (cut into large wedges)
  • 3 cloves garlic (minced or smashed)
  • 1 cup beef broth (low-sodium preferred)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 2 sprigs fresh rosemary (or 1 teaspoon dried)
  • 3 sprigs fresh thyme (or 1 teaspoon dried)
  • 2 bay leaves
  • 2 tablespoons cornstarch (optional, for thickening)
  • 2 tablespoons cold water (to mix with cornstarch)

Instructions

  1. Pat the roast dry. Take your 3 to 4 pound chuck roast out of the fridge about 20 minutes before you start. Pat it completely dry with paper towels. Season generously on all sides with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Rub it in.
  2. Sear the meat. Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat until it shimmers. Carefully place the seasoned roast in the hot pan. Let it sit undisturbed for 3 to 4 minutes until a deep brown crust forms. Flip with tongs and repeat on all sides, including the ends. This takes about 10 to 12 minutes total.
  3. Deglaze the pan. Remove the seared roast and set it on a plate. Reduce the heat to medium, add 1 cup beef broth to the hot skillet, and scrape up all those browned bits on the bottom. Let it simmer for about a minute, then stir in 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, and 1 tablespoon balsamic vinegar. Whisk until smooth. Turn off the heat.
  4. Layer the vegetables. Place your 1 pound baby potatoes, 4 large carrots (cut into chunks), and 1 large onion (cut into wedges) in the bottom of your slow cooker. Tuck in 3 smashed garlic cloves.
  5. Add the roast and aromatics. Place the seared chuck roast on top of the vegetables. Pour the deglazed broth mixture over everything. Add 2 sprigs fresh rosemary, 3 sprigs fresh thyme, and 2 bay leaves, tucking them around the meat.
  6. Cook low and slow. Cover and cook on LOW for 8 to 10 hours, or on HIGH for 5 to 6 hours. Low is better.
  7. Check for doneness. After 8 hours on low, test the roast with a fork. It should shred apart with almost no resistance. If it’s still a little tough, give it another 30 to 60 minutes.
  8. Make the gravy (optional but recommended). Carefully remove the roast and vegetables to a serving platter and tent with foil. Strain the cooking liquid through a fine-mesh sieve into a saucepan, or just use a ladle to scoop out the liquid. Skim off excess fat. Bring the liquid to a simmer on the stovetop. In a small bowl, whisk 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Slowly pour the slurry into the simmering liquid while whisking constantly. Cook for 1 to 2 minutes u…
  9. Serve. Pour some gravy over the roast and vegetables, and pass the rest at the table.

Notes

Don’t skip the sear—it adds deep flavor. Resist the urge to peek during cooking. For best results, cook on LOW. The balsamic vinegar brightens the dish without making it taste like vinegar. Leftovers taste even better the next day.

Nutrition

Keywords: slow cooker pot roast, chuck roast, one-pot dinner, comfort food, beef roast, easy dinner, crockpot recipe

Find it online: https://lumalunch.com/classic-slow-cooker-pot-roast-easy-one-pot-dinner/