Slow Cooker Pot Roast
The Easiest Slow Cooker Pot Roast with Optional Bold Citrus Gravy
This recipe guarantees a tender, fall-apart pot roast with flavorful vegetables and a rich gravy. Using the slow cooker minimizes hands-on time and ensures the meat is moist and succulent, making it the perfect Sunday dinner or cozy weeknight meal.
Prep Time: 20 minutes Cook Time: 8 hours (on low) or 4 hours (on high) Total Time: 8 hours 20 minutes Servings: 6-8
Ingredients
3 lb beef chuck roast
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 onion, cut into large wedges
3 carrots, roughly chopped
3 celery stalks, roughly chopped
1 lb small red potatoes, halved
3 cloves garlic, minced
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
Heat It Up with Eleven Eleven Sauce For a Bold and Fiery twist, stir 2 tablespoons of Blazing Citrus Hot into the beef broth just before pouring it over the roast. The sauce melds with the savory beef juices to create a rich, Spicy gravy that provides a massive flavor kick to this classic comfort dish.
1.Pat the beef chuck roast dry and season generously on all sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the roast for 3–4 minutes per side until a deep brown crust forms. Remove and place the roast in the slow cooker.
2. Place the onion wedges, chopped carrots, celery, and halved potatoes around the roast in the slow cooker. Sprinkle the minced garlic evenly over the top of the vegetables and beef.
3. In a separate small bowl, whisk together the beef broth, Worcestershire sauce, and dried thyme (plus the optional Blazing Citrus Hot). Pour the mixture over the roast and vegetables, ensuring the liquid covers the bottom of the pot. Add the bay leaf.
4. Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 4 hours, or until the beef is fork-tender and easily shreds.
5. Carefully remove the roast to a cutting board and let it rest for 10 minutes. Shred the beef using two forks. Discard the bay leaf and serve the shredded beef and vegetables with the rich cooking liquid (gravy) spooned over them.
Tips & Variations
Thicken the Gravy: For a thicker gravy, whisk 2 tablespoons of cornstarch with 1/4 cup of cold water, stir it into the cooking liquid in the slow cooker, switch the setting to High, and cook for 15-20 minutes until thickened.
Add Wine: Substitute 1/2 cup of the beef broth with a dry red wine (like Merlot or Cabernet Sauvignon) for a deeper, more complex flavor.
Herbs: Substitute the dried thyme with a sprig of fresh rosemary and 2 sprigs of fresh thyme, adding them whole at the beginning of the cooking process.
Other Users Suggest
Replace: 1 lb small red potatoes
New Measurement: 1 lb peeled, cubed butternut squash
Why: Butternut squash adds a subtle sweetness and creaminess to the pot roast that works well with the savory beef.
Replace: 1 cup beef broth
New Measurement: 1 cup canned crushed tomatoes
Why: The acidity in the tomatoes helps break down the meat fibers faster and adds a rich, tomatoey depth to the final gravy.
Storage, Reheat & Freeze
Storage: Store cooled leftover pot roast, vegetables, and gravy together in an airtight container in the refrigerator for up to 4 days.
Reheat: Reheat gently in a pot on the stove or in the microwave. The presence of the gravy prevents the meat from drying out.
Freeze: Place the cooled pot roast and vegetables with enough gravy to cover them in a heavy-duty freezer bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator.
Nutrition Facts (per serving)
Based on 8 servings Calories: 450 Protein: 45g Carbs: 25g Fat: 20g
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