Slow Cooker Pot Roast

LoadingSave to your recipe box

pot roast

Flavorful, slow-cooked, tender beef, smothered with thick, rich gravy. It doesn’t get any more comfort-food than that! I usually make this recipe with beef chuck roast, but it also works well with rib eye roast. Strangely, the exact same cooking time also applies for larger roasts – I’ve made the same recipe with 2, 3 or 4 pounds of roast, always cooking on low for 8 hours, and regardless of the size of the roast, it turns out perfect. If you do have a larger roast, just use more salt and pepper and sear for a little longer.

To quickly thicken the sauce, allow it to boil and then sprinkle a tablespoon of flour and keep whisking until it thickens. If you prefer to avoid flour, keep the cooked roast warm and reduce the sauce by boiling, as outlined below.

Makes 4 servings
New quantity:

Total time: 8 hours 20 minutes
Prep: 10 minutes
Cook: 8 hours
Make gravy: 10 minutes

2 pounds boneless beef chuck roast
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 onion, sliced
2 tablespoons minced garlic
1 bunch parsley
1 cup beef broth
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Optional: 1 tablespoon all-purpose flour

1. Season the roast with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.

2. Heat oil in a heavy skillet over medium-high heat, about 2 minutes. Add the beef and brown on the first side without moving (so that a nice crust would form), about 3 minutes. With tongs, flip to the other side and brown, again without moving, 3 more minutes. You can also briefly brown the edges (I usually do).

3. Place the roast in the slow cooker and add the onion, garlic and parsley. Pour the broth on top.

4. Cover and cook on Low for 8 hours. 20 minutes before roast should be done, heat oven to 200 degrees F and line a baking dish large enough to accommodate the roast with foil.

5. Place the cooked roast in the prepared baking dish, cover tightly with foil, and place in the warm oven.

6. Strain the cooking juices into a stockpot. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Boil over high heat, about 10 minutes, stirring occasionally, until the juices thicken into gravy. Keep an eye on the gravy – when it does thicken, it happens fast and it can easily reduce too much and burn.

7. Flake the beef with a fork. Distribute evenly among plates lined with mashed cauliflower. Spoon some gravy over each plate and serve.

pot roast

Nutrition per serving
(6oz cooked pot roast, lean and fat eaten, according to
Calories 517.6
Fat 34.4g
Saturated Fat 13.5g
Sodium 377.1mg
Potassium 417.6mg
Carbohydrate 0.0g
Dietary Fiber 0.0g
Protein 48.5g

Print Friendly

More Healthy Recipes: