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Slow Cooker Pot Roast

This slow cooker pot roast features tender beef cooked with aromatic garlic, caramelized onions, and herbs until it falls apart easily. The dish develops a rich, savory sauce with vegetables, creating a hearty and comforting final appearance. The slow simmering process results in a moist, melt-in-your-mouth texture and a deeply flavorful broth.
Print Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds beef chuck roast bone-in or boneless
  • 4 cloves garlic minced
  • 2 large onions sliced into thick rings
  • 3 carrots carrots cut into chunks
  • 2 stalks celery chopped
  • 1 cup beef broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons flour for thickening

Equipment

  • Slow cooker
  • Chef's knife

Method
 

  1. Pat the beef roast dry with paper towels and season it generously with salt, pepper, and thyme.
    Pat the beef roast dry
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering, then carefully add the beef.
    Heat the olive oil
  3. Sear the meat on all sides until it develops a deep golden-brown crust, about 4-5 minutes per side, then transfer it to the slow cooker.
    Sear the meat on all sides
  4. Add sliced onions, carrots, and chopped celery to the skillet and cook until the onions start to soften and become fragrant, about 5 minutes.
    Add sliced onions, carrots
  5. Stir in the minced garlic and cook for another minute until fragrant, then pour the vegetable mixture over the beef in the slow cooker.
    Stir in the minced garlic
  6. Pour in the beef broth around the meat and vegetables, ensuring the liquid covers about half of the roast.
    Pour in the beef broth
  7. Cover the slow cooker with the lid and cook on low for 8 hours, until the beef is fork-tender and easily pulls apart.
    Cover the slow cooker
  8. Remove the beef from the slow cooker and transfer it to a platter. Tent it loosely with foil to keep warm.
    Remove the beef
  9. Strain the cooking liquid into a saucepan, discarding the solids, then bring it to a simmer over medium heat.
    Strain the cooking liquid
  10. Whisk the flour into a small amount of cold water to create a slurry, then slowly stir it into the simmering liquid to thicken into a gravy.
    Whisk the flour
  11. Cook the gravy for about 3-5 minutes until it thickens and coats the back of a spoon, then pour it over the sliced beef or serve on the side.
    Cook the gravy for about 3-5
  12. Slice or pull apart the tender beef, serve with vegetables and gravy, and enjoy the hearty, melt-in-your-mouth texture.
    Slice or pull apart the tender beef

Notes

For extra flavor, add a splash of red wine to the cooking liquid before slow cooking. Leftovers are excellent for sandwiches or stews.