Slow Cooker Beef Pot Roast (Printable)
Tender beef and root veggies slow-cooked for a flavorful, hearty main dish everyone will enjoy.
# What You'll 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 Make:
01 - Pat the beef roast dry with paper towels. Season all sides generously with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side.
03 - Place carrots, parsnips, turnips, onion, garlic, celery, and potatoes in the bottom of a 6-8 quart slow cooker.
04 - Transfer the seared beef roast on top of the vegetable bed.
05 - In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary until smooth. Pour over the beef and vegetables. Tuck bay leaves into the liquid.
06 - Cover and cook on low setting for 8 hours, or until the beef is fork-tender and shreds easily.
07 - Carefully remove the roast and vegetables to a serving platter. Cover loosely to keep warm.
08 - For a thicker sauce, skim excess fat from the cooking liquid. Whisk cornstarch with cold water until smooth, then stir into the slow cooker. Set to high and cook uncovered for 10-15 minutes until thickened.
09 - Slice or shred the beef against the grain. Arrange with vegetables on plates, spoon sauce generously over the top, and garnish with fresh chopped parsley.
# Expert Tips:
01 -
- The house fills with an incredible aroma that makes everyone gravitate toward the kitchen hours before dinner
- Almost impossible to mess up even on your busiest days, yet tastes like you spent all day caring for it
- The leftovers somehow taste even better, transforming into sandwiches or shepherd pie filling without any extra work
02 -
- Patting the beef completely dry before seasoning is nonnegotiable if you want that gorgeous crust that makes the sauce taste restaurant quality
- Letting the roast rest for at least 15 minutes before slicing keeps all those precious juices inside the meat instead of running out onto your cutting board
- The vegetables cook faster than the beef, so cut them into larger chunks than you might think necessary so they do not turn to mush
03 -
- Splash in half a cup of red wine with the broth mixture if you want an even deeper, more complex flavor
- Cooking on the high setting for 4 to 5 hours works in a pinch, though low and slow always yields more tender results