Slow Cooker Beef Pot Roast (Printable)

Tender, slow-cooked beef with aromatic root vegetables in a flavorful broth.

# What You'll Need:

→ Beef and Seasoning

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
15 - 2 bay leaves

→ Finishing

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

# How To Make:

01 - Pat the beef roast completely dry with paper towels. Season all sides generously 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 to 3 minutes per side. Transfer the seared roast to the slow cooker.
03 - Arrange the carrots, parsnips, potatoes, onions, celery, and garlic around and underneath the roast in the slow cooker insert.
04 - Whisk together the beef broth, red wine, tomato paste, and Worcestershire sauce in a bowl until the tomato paste is fully dissolved.
05 - Pour the broth mixture evenly over the roast and vegetables. Add the dried thyme and bay leaves to the liquid.
06 - Cover the slow cooker with its lid. Cook on low heat for 8 hours until the beef is fork-tender and vegetables are completely cooked through.
07 - Transfer the roast and vegetables to a serving platter and cover to keep warm. Strain the cooking liquid into a saucepan. Whisk together cornstarch and cold water until smooth, then stir into the hot liquid. Simmer over medium heat, stirring constantly, until thickened, 2 to 3 minutes.
08 - Slice the beef roast against the grain. Serve with the vegetables and spoon the thickened gravy over the top. Garnish with freshly chopped parsley.

# Expert Tips:

01 -
  • The meat becomes fork tender after hours of slow cooking, practically melting in your mouth
  • Everything cooks in one pot, meaning minimal cleanup and maximum flavor infusion
  • The vegetables soak up all that savory beef broth while maintaining their texture
  • Leftovers somehow taste even better the next day, if you have any
02 -
  • Searing the meat first is not optional if you want that deep, caramelized flavor that elevates this from good to extraordinary
  • Don't cut your vegetables too small or they'll turn to mush during the long cooking time
  • The roast is done when a fork slides in and out with zero resistance, which might happen earlier than 8 hours depending on your slow cooker
03 -
  • Let the roast rest for 10 minutes before slicing to keep all those juices inside where they belong
  • If your vegetables are done before the meat, simply remove them and reheat when serving
  • The gravy freezes beautifully, so double the liquid if you want extra for future meals

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