Slow-Cooker Pot Roast with Carrots, Potatoes and Onion Gravy

Steps

1. Step 1

   Cut the chuck roast into 2 large pieces (this helps it fit the slow cooker and cook evenly) and season all over with the salt and pepper.

   5 min

   • 3 1/2 lb boneless beef chuck roast
   • 2 tsp kosher salt
   • 1 tsp black pepper
2. Step 2

   Heat the oil in a large skillet over medium-high heat until it shimmers. Sear the beef until deeply browned, 4 to 5 minutes per side, then transfer it to the slow cooker.

   12 min

   • 2 tbsp vegetable oil
3. Step 3

   Add the onions to the same skillet and cook, stirring, until softened and lightly browned, about 5 minutes. Stir in the tomato paste and garlic and cook 1 minute more, until the paste darkens.

   7 min

   • 2 yellow onions
   • 3 tbsp tomato paste
   • 4 cloves garlic
4. Step 4

   Pour in the beef broth and Worcestershire sauce, scraping the bottom of the skillet to lift the browned bits. Bring to a simmer, then pour everything over the beef in the slow cooker. Tuck in the thyme sprigs and bay leaves.

   5 min

   • 2 1/2 cups low-sodium beef broth
   • 1 tbsp Worcestershire sauce
   • 6 sprigs fresh thyme
   • 2 bay leaves
5. Step 5

   Scatter the potatoes and carrots around and over the beef. Cover and cook on low until the beef shreds easily with a fork and the vegetables are tender, 8 to 9 hours (or 4 1/2 to 5 hours on high).

   8 hr, hands-off

   • 1 1/2 lb baby potatoes
   • 1 lb carrots
6. Step 6

   Lift the beef and vegetables onto a serving platter with a slotted spoon and cover loosely with foil. Fish out and discard the thyme stems and bay leaves.

   5 min

7. Step 7

   Pour the cooking liquid and onions into a saucepan and bring to a simmer over medium-high heat. Whisk the flour and water together in a small bowl until smooth, then whisk it into the simmering liquid. Cook, whisking, until the gravy is glossy and coats a spoon, 3 to 5 minutes. Taste and add salt and pepper if it needs it.

   8 min

   • 3 tbsp all-purpose flour
   • 3 tbsp water
8. Step 8

   Break the beef into large chunks, spoon the onion gravy over the meat and vegetables, and scatter with parsley.

   3 min

   • 2 tbsp fresh parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026