Description
This Slow Cooker Pot Roast recipe delivers tender, flavorful beef with perfectly cooked baby potatoes and carrots, all smothered in the best homemade gravy. It’s an easy and comforting meal ideal for slow cooking, featuring a savory blend of seasoning, a rich gravy made from pan drippings, and hearty vegetables that soak up all the delicious flavors.
Ingredients
Scale
Seasoning Mix
- 1½ teaspoons seasoning salt (I use Lawry’s)
- 1½ teaspoons garlic powder
- 1½ teaspoons Italian seasoning
- ½ teaspoon onion powder
- ¼ teaspoon pepper
Main Ingredients
- 2½ pounds chuck or blade beef roast (1.2kg)
- 2 tablespoons oil
- ½ medium onion, finely chopped
- 1½ cups low-sodium beef broth
- 2 tablespoons balsamic vinegar
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 1½ tablespoons cornstarch
- 1½ tablespoons water
- 1½ pounds baby potatoes (halved if large)
- 2 large carrots (peeled and cut into 1″ slices)
- 2 tablespoons ketchup (optional)
Instructions
- Prepare the Seasoning and Rub the Roast: In a small bowl, combine seasoning salt, garlic powder, Italian seasoning, onion powder, and pepper. Rub this seasoning mixture thoroughly over the entire beef roast to ensure flavorful meat.
- Sear the Roast: Heat a large skillet over high heat and add the oil. Once hot, sear the roast on all sides, browning evenly. This locks in juices and adds depth of flavor. After searing, transfer the roast to a 4- to 6-quart slow cooker.
- Sauté Onion and Prepare Sauce: In the same skillet, add the finely chopped onion and cook over medium heat until softened and translucent. Then add beef broth, balsamic vinegar, tomato paste, Worcestershire sauce, and honey to the skillet, stirring to combine.
- Thicken the Sauce: Whisk together cornstarch and water in a small bowl to create a slurry. Add this mixture to the skillet sauce and cook over medium heat, stirring and scraping any browned bits from the pan bottom, for 2 to 3 minutes or until the sauce thickens slightly.
- Add Vegetables and Sauce to Slow Cooker: Arrange the baby potatoes and sliced carrots around the roast inside the slow cooker. Pour the prepared sauce evenly over the roast and vegetables. Cover the slow cooker with the lid.
- Cook the Roast: Cook on low heat for 8 hours. The roast should become tender enough to shred easily, and the potatoes will be cooked through and soft.
- Finish and Serve: Remove the roast from the slow cooker and either slice or shred it as preferred. Stir ketchup into the gravy if desired for extra flavor. Serve the roast and vegetables alongside the thickened gravy for a comforting meal.
Notes
- This Slow Cooker Pot Roast boasts incredible flavor with tender, fall-apart beef and creamy vegetables.
- The homemade gravy made from pan drippings and cornstarch slurry is rich and perfect for drizzling over meat and sides.
- Using a slow cooker allows the roast to become exceptionally tender while the vegetables absorb the savory juices.
- You can substitute baby potatoes with Yukon Gold or red potatoes if preferred.
- Adding ketchup to the gravy is optional but adds a subtle sweetness and complexity.
Nutrition
- Serving Size: 1 serving
- Calories: 536 kcal
- Sugar: 7 g
- Sodium: 935 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 41 g
- Cholesterol: 138 mg
