Our Best Slow Cooker Pot Roast Recipe
The slow cooker makes the most delicious, tender pot roast, and this is our favorite recipe. This one pot beef meal includes vegetables, with Italian seasoning adding amazing flavor!
Ingredients
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
- 3 pounds beef chuck roast
- 2 tablespoons oil
- 1 medium onion, peeled and sliced
- 4 carrots, peeled and cut into 1-inch pieces
- 1 1/2 to 2 pounds baby potatoes, rinsed
- 4 cloves garlic, chopped
- 1 bay leaf
- 1 1/2 teaspoons Italian seasoning, I use Gryffon Ridge Tuscany Sunset
- 1/2 teaspoon black pepper
- 1 1/2 tablespoons cornstarch, optional
- 1 teaspoon beef base, optional
- Splash red wine, optional
Instructions
- Generously season the roast with salt and pepper.
- Heat the oil in a large skillet over medium-high heat. Add the beef and cook for about 10 minutes while turning to brown all sides. You should have a nice crust on the meat—this adds flavor to the meal.
- Place the beef in the slow cooker. Add the sliced onions and minced garlic to the skillet and cook while stirring for about 2 minutes, just until softened.
- Add the onions and garlic to the beef in the slow cooker. Arrange the potatoes and carrots around the beef.
- Add the bay leaf and sprinkle with Italian seasoning, then add the beef broth.
- Cover and cook on low for 8 to 10 hours or on high for about 4 to 5 hours.
- To make gravy, remove the beef and vegetables to a bowl or platter and keep warm.
- Put the liquids in a gravy separator and pour the defatted liquids into a saucepan. Bring to a boil and reduce by about 1/4 to 1/3. Reduce the heat to low.
- Combine the cornstarch with an equal amount of cold water and stir until smooth. Stir the cornstarch slurry into the liquids and simmer, stirring, until thickened. If desired, add some beef base for beefier flavor and a splash of red wine. Taste and adjust the seasonings.
- Serve the beef and vegetables with the gravy.
Tried this recipe?Let us know how it was!