Slow Cooker Pot Roast – Tender, Juicy & Fall-Apart Comfort Dinner
A tender, juicy, fall-apart slow cooker pot roast made with chuck roast, potatoes, carrots, and a rich savory gravy. Pure comfort food made effortless.
Ingredients
- 3 –4 lb 1.3–1.8 kg chuck roast
- 1 lb baby potatoes
- 4 large carrots chopped
- 1 onion sliced
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp cornstarch optional
Instructions
- Season the Beef — Coat the chuck roast thoroughly with salt, pepper, garlic powder, onion powder, and paprika.
- Sear the Roast — Heat olive oil and brown the roast on all sides to develop deep flavor.
- Prepare the Vegetables — Arrange potatoes, carrots, and onions at the bottom of the slow cooker.
- Add the Roast — Place the seared roast on top of the vegetables.
- Mix the Broth — Combine beef broth, tomato paste, and Worcestershire sauce; pour over the roast.
- Cook Low and Slow — Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours.
- Thicken if Desired — Stir in a cornstarch slurry and cook an additional 10 minutes.
- Serve — Ladle warm gravy over the meat and vegetables and enjoy.
Notes
- Searing Boosts Flavor: While you can skip searing the roast if you’re rushed, browning it first adds a deep, savory richness that gives this slow cooker pot roast its signature depth. It’s a tiny step that makes a huge difference in the final taste.
- Best Cut of Meat: Chuck roast is the gold standard because its marbling melts beautifully during the long cook, creating that iconic “fall apart” texture. Avoid lean cuts—they can turn dry instead of tender.
- Vegetable Size Matters: Keep potatoes whole and cut carrots into large chunks so they don’t overcook. If using baby carrots, double-check doneness—smaller pieces soften faster.
- Gravy Thickness: The broth naturally thickens slightly, but if you prefer a velvety, glossy gravy, add the cornstarch slurry at the end. You’ll get a luscious sauce that clings to every bite.
- Rest Before Serving: Let the roast sit for 10 minutes before shredding or slicing. This settles the juices and prevents the meat from breaking apart too early.
✅ Nutrition Information (Per Serving)
Estimated for 6 servings. Values may vary based on exact ingredients.| Nutrient | Amount |
|---|---|
| Calories | ~480 kcal |
| Protein | 41 g |
| Fat | 26 g |
| Saturated Fat | 10 g |
| Carbohydrates | 22 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 980 mg |
| Potassium | 930 mg |
| Cholesterol | 135 mg |
| Vitamin A | 120% DV |
| Vitamin C | 18% DV |
| Iron | 28% DV |
| Calcium | 5% DV |