Slow Cooker Pot Roast

This easy Slow Cooker Pot Roast recipe is the only one you’ll ever need! A chuck roast is seasoned, seared, then slow cooked to fall-apart perfection with veggies and a handful of mouthwatering ingredients. Perfect for a cozy night in!

Course Main Course

Cuisine American

Prep Time 15

Total Time 8 15

Servings

Calories 438kcal

Author Nichole

Ingredients

1 3-4 lb Chuck roast
Salt and pepper to taste
2 Tbsp Olive oil
3 Cups Low-sodium beef broth
1 .87 oz Packet Brown gravy mix
2 Tbsp Worcestershire sauce
1 tsp Onion powder
1 tsp Garlic powder
1 tsp Black pepper
1 Large Onion sliced
1 1 lb Bag Baby carrots
2 Tbsp Unsalted butter
2 Tbsp All-purpose flour

Instructions

Season the chuck roast generously with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat and sear the roast on all sides until browned.
In the slow cooker, whisk together the beef broth, gravy mix, Worcestershire sauce, onion powder, garlic powder, and pepper.
Add the roast to the slow cooker, then add the onions and carrots around it.
Cover and cook on low for 8-10 hours, turning the roast every 2-3 hours, until the meat is tender and easily shredded.
Remove the roast and pull the meat apart in a separate large bowl.
Use a slotted spoon to move the onions and carrots from the slow cooker to a medium bowl and cover to keep warm.
Strain the broth from the slow cooker into a medium bowl.
In a medium saucepan, melt the butter over medium heat, whisk in the flour, and cook for 1-2 minutes or until light brown.
Slowly whisk in the cooking broth and cook until thickened to make a gravy.
Serve the shredded roast with the gravy, onions, and carrots over mashed potatoes, garnished with fresh sprigs of thyme if desired.

Video

Notes

Storing:
This slow cooker pot roast can be stored in an airtight container in the fridge for up to 3 days.