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Slow Cooker Beef Roast With Potatoes - Comfort Food Made Easy

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3–4 pounds beef chuck roast (look for good marbling)
  • 2 pounds baby gold or red potatoes, halved if large
  • 4 carrots, peeled and cut into 2-inch pieces
  • 1 large yellow onion, thickly sliced
  • 4 cloves garlic, minced
  • 1 1/2 cups beef broth (low-sodium recommended)
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard (optional, for brightness)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 2 tablespoons cornstarch (optional, for thickening)
  • 2 tablespoons cold water (optional, for slurry)
  • Fresh parsley, chopped, for garnish (optional)

Method
 

  1. Pat and season the roast. Blot the chuck roast dry with paper towels. Season all over with 1 1/2 teaspoons kosher salt and 3/4 teaspoon pepper.
  2. Sear for flavor. Heat olive oil in a large skillet over medium-high. Sear the roast 3–4 minutes per side until well-browned. This builds a flavorful crust and richer pan juices.
  3. Layer the vegetables. Add onions, carrots, and potatoes to the slow cooker. Sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the bay leaves on top.
  4. Make a quick braising sauce. In a bowl, whisk beef broth, tomato paste, Worcestershire, Dijon (if using), thyme, rosemary, and garlic. Pour it over the vegetables.
  5. Add the roast. Nestle the seared roast on top of the vegetables so the juices flow down as it cooks.
  6. Cook low and slow. Cover and cook on LOW for 8–10 hours or HIGH for 4–6 hours, until the roast is fork-tender and easily pulls apart. Low gives the best texture.
  7. Rest and shred. Transfer the roast to a cutting board and rest 10 minutes. Shred or slice against the grain.
  8. Thicken the gravy (optional). Skim extra fat from the cooking liquid. Whisk cornstarch and cold water to make a slurry. Stir into the slow cooker juices, cover, and cook on HIGH 10–15 minutes until slightly thickened.
  9. Serve. Spoon vegetables onto plates, top with beef, and ladle over gravy. Finish with chopped parsley for color and freshness.