Here’s a no-fuss, easy, ultimate slow cooker pot roast recipe with fall-apart tender meat and vegetables in a hearty au jus gravy.
- 3–4 lbs. chuck roast
- Salt and pepper to taste
- 1 large yellow onion, cut into wedges
- 4 cloves garlic, smashed / 2 teaspoons garlic, minced
- 2 lbs. Yukon gold potatoes, halved / baby yellow potatoes
- 4 large carrots, cut into 3” pieces / baby carrots
- 3 celery stalks, cut into 3” pieces
- 1 cup beef broth
- 1/2 cup dry red wine (optional)
- 2 tablespoons flour (optional for thicker gravy)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme / 6 sprigs fresh thyme
- 1 bay leaf
- 2 tablespoons fresh parsley to garnish, chopped (optional)
- Season chuck roast with salt and pepper to taste.
- [Optional step] Over medium-high heat in a skillet, pan-sear the roast in some oil on both sides until browned, about 4-5 minutes per side. Pour some beef broth or wine to deglaze the pan and scrape the yummy browned bits to mix in with the rest of the broth.
- Add some broth and/or wine (optional) to the flour and whisk until smooth.
- Add Worcestershire sauce, tomato paste, thyme and bay leaf to the broth mix.
- Add onions, garlic, potatoes, carrots and celery to a 6-qt slow cooker. Top with the chuck roast. Pour beef broth mixture over beef and vegetables and season with salt and pepper to taste.
- Cover and cook for 8 hours on low heat or 4 hours on high heat.
- Discard bay leaf and remove cooked roast to a cutting board. Shred into bite-sized pieces with 2 forks and discard any fatty bits.
- Remove veggies from the slow cooker and set aside.
- Over medium-high heat, bring the broth to a boil and simmer until it reaches desired thickness, about 5-10 mins. You can speed up the process with a cornstarch slurry.
- Dish and serve hot, garnished with fresh parsley (optional).
Layer the veggies under the meat if you want them to absorb the meat juices. This will make them more tender but a little mushy. They will also be slightly browned this way from the au jus. If you want them to retain their color, shape and have a little more firmness layer them on top of the meat.