Description
A tender, fork-pullable chuck roast slow-cooked with root vegetables and herbs, finished with a rich, homemade gravy. This easy, set-it-and-forget-it meal is perfect for busy weeknights or cozy weekends.
Ingredients
Scale
- 3–4 pounds chuck roast (shoulder roast)
- 1 tablespoon coarse kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 2 medium yellow onions, chopped
- 4 large carrots, cut into 2-inch pieces
- 1.5 pounds red potatoes, halved
- 4 cloves garlic, minced
- 2 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 tablespoons butter
- 2 tablespoons flour (for gravy)
Instructions
- Pat the chuck roast dry with paper towels. Season generously with salt and pepper, then roll in 2 tablespoons of flour to coat lightly.
- Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the roast for 2-3 minutes on each side until a deep brown crust forms. Transfer to the slow cooker.
- In the same skillet, sauté chopped onions for 2 minutes until softened. Add minced garlic and cook for 30 seconds. Scrape up brown bits from the pan.
- Place onions and garlic over the roast in the slow cooker. Add carrots and potatoes.
- Whisk together beef broth, Worcestershire sauce, tomato paste, thyme, and bay leaves. Pour over the meat and vegetables; liquid should come halfway up the roast.
- Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until meat is fork-tender.
- Remove meat and vegetables to a platter. Skim excess fat from the cooking liquid in the slow cooker.
- In a saucepan, melt 2 tablespoons butter and whisk in 2 tablespoons flour to make a roux. Whisk into the hot cooking liquid and simmer for 3-5 minutes until thickened into gravy.
- Slice roast against the grain, pour gravy over top, and serve immediately.
Notes
Do not skip searing the meat for better flavor. Use low-sodium broth to control salt levels. Skim fat from the gravy for a lighter texture. Let the meat rest for 10-15 minutes before slicing. Potatoes may become grainy if frozen; thaw in fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slice of roast wit
- Calories: 450
- Sugar: 5
- Sodium: 680
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 25
- Fiber: 3
- Protein: 35
Keywords: slow cooker pot roast, beef dinner, easy comfort food, chuck roast recipe, slow cooker beef, family dinner, meal prep