Description

Nothing beats the rich aroma of a slow-cooked pot roast with carrots and potatoes filling your kitchen. This classic dish combines tender beef, flavorful vegetables, and a savory gravy, making it a comforting meal that satisfies every palate. Whether you’re planning a family dinner or a cozy Sunday meal, this recipe is your go-to.

Ingredients

This recipe uses simple, wholesome ingredients that you likely already have in your kitchen:

Chuck roast: Known for its marbled texture, it’s the best choice for a tender, juicy roast.
Carrots: Thickly sliced to retain their shape during cooking.
Yukon Gold potatoes: These potatoes hold up well, avoiding mushiness.
Aromatics: Fresh garlic, onions, thyme, and rosemary bring depth to the flavor.
Liquid base: Beef broth and a dash of Worcestershire sauce create the savory gravy.
Olive oil: Used for searing the meat to lock in juices.

Optional Additions:

Red wine for extra richness.
Mushrooms or celery for added texture and flavor.

Instructions

1. Prepare Your Ingredients

Clean and trim the chuck roast of excess fat.
Peel and slice the carrots into thick rounds, leaving potatoes whole or halved, depending on size.

2. Sear the Beef

Heat olive oil in a large skillet over medium-high heat.
Season the roast generously with salt and pepper.
Brown the roast on all sides, about 4 minutes per side, to lock in moisture and flavor.

3. Arrange in the Slow Cooker

Place sliced onions and garlic at the bottom of the slow cooker.
Add the browned roast on top, followed by the carrots and potatoes.
Pour beef broth and Worcestershire sauce over everything. Add thyme and rosemary for aromatic goodness.

4. Cook Low and Slow

Cover the slow cooker and set it to low.
Cook for 8-9 hours, ensuring the beef becomes fork-tender and the vegetables are soft but not mushy.

5. Make the Gravy

Strain the liquid into a saucepan.
Whisk a small amount of cornstarch with cold water, then stir it into the strained liquid.
Heat over medium until the gravy thickens, stirring constantly.

Notes

Why is my roast tough?
Cooking on high heat can make the meat tough. Always stick to low, slow cooking for the best results.
Why are my vegetables mushy?
Overcooking or cutting vegetables too small can lead to mushiness. Use thicker carrots and whole potatoes.