Slow Cooked Pot Roast Recipe
Vegetable beef gravy with your choice of two sides.
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Ingredients
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Main Ingredients
Optional Sides
Method
Preparation
- 1
Season the Beef
Rub the beef chuck roast with salt and black pepper on all sides.
- 2
Sear the Roast
In a large skillet, heat olive oil over medium-high heat. Add the seasoned roast and sear for 4-5 minutes on each side until browned. Transfer the roast to the slow cooker.
Cooking the Pot Roast
- 3
Add Vegetables and Broth
In the slow cooker, add chopped onion, minced garlic, beef broth, carrots, potatoes, celery, Worcestershire sauce, bay leaves, and thyme. Stir gently to combine.
- 4
Cook on Low
Cover the slow cooker and set it on low. Cook for 8-10 hours or until the meat is tender and easily shredded with a fork.
Making the Gravy
- 5
Thicken the Gravy
Once the pot roast is done, remove the beef and vegetables from the slow cooker and set them aside. In a small bowl, mix cornstarch and water to create a slurry. Stir the slurry into the remaining liquid in the slow cooker and cook on high for 10-15 minutes until thickened.
- 6