Description

This Slow Cooker Pot Roast recipe delivers a tender, flavorful chuck roast cooked low and slow with hearty vegetables and a rich, homemade gravy. The dish features a flavorful blend of carrots, Yukon Gold potatoes, and herbs, perfectly complemented by a caramelized onion and balsamic vinegar sauce. Ideal for an effortless yet comforting meal that serves six.

Ingredients

Scale

Vegetables and Herbs

12 ounces (340 g) carrots, peeled and cut into 1½” pieces
1 pound (454 g) Yukon Gold potatoes, cut into 1½” pieces
5 sprigs thyme
1½ cups (200 g) yellow onions, cut into 1” pieces
1 teaspoon chopped parsley (for garnish)

Meat and Seasonings

3 pounds (1.4 kg) chuck roast or chuck roll, excess fat trimmed
2 teaspoons (12 g) kosher salt, divided
1 teaspoon (2 g) black pepper

For Searing and Sauce

2 tablespoons (30 ml) olive oil
1 tablespoon (10 g) minced garlic
2 tablespoons (30 ml) balsamic vinegar
2 tablespoons (30 g) tomato paste
3 tablespoons (45 g) unsalted butter
3 tablespoons (17 g) all-purpose flour
1½ cups (480 ml) unsalted beef stock
1 tablespoon (15 ml) soy sauce

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Instructions

Prepare Vegetables: Place the cut potatoes, carrots, and thyme sprigs into your 6-quart slow cooker. This acts as a flavorful bed for the roast and helps the vegetables soak up the delicious cooking juices.
Season the Meat: Pat the chuck roast dry with paper towels to remove excess moisture. Season all sides evenly with 1½ teaspoons kosher salt and 1 teaspoon black pepper to enhance the natural flavors.
Sear the Roast: Heat olive oil in a large skillet over medium-high heat. Once hot, add the beef and sear each side until a golden-brown crust forms, about 5 minutes per side. Transfer the browned meat to the slow cooker. Keep the pan and drippings for the next step.
Sauté Onions and Garlic: Using the same skillet over medium heat, add the yellow onions and sauté for about 2 minutes until lightly golden and tender. Stir in minced garlic and cook for 30 seconds. Add balsamic vinegar, cooking until reduced and it coats the onions. Mix in tomato paste and cook for an additional minute. Transfer this mixture to the slow cooker.
Make the Gravy: Increase skillet heat to medium-high, then add butter and flour, whisking for 30 seconds to form a roux. Gradually whisk in beef stock, continuing to stir vigorously for 1 to 2 minutes, allowing the sauce to thicken and become smooth. Stir in soy sauce and ½ teaspoon salt. Adjust seasoning if needed.
Cook in Slow Cooker: Pour the prepared gravy into the slow cooker. Cover and cook on High for 4 to 5 hours or on Low for 7 to 8 hours, until the vegetables are tender and the meat is very tender when sliced.
Slice the Meat: Identify the grain of the meat and slice the roast against the grain into portions. For easier serving, cut slices into smaller pieces if desired. Return the meat to the slow cooker to keep warm.
Serve and Garnish: Serve the pot roast with the cooked vegetables and generous spoonfuls of the pan sauce. Garnish with chopped parsley for a fresh, vibrant finish.

Notes

Be sure to dry the meat before searing to achieve a proper crust.
Searing the roast adds depth and richness through the Maillard reaction, enhancing flavor.
Balsamic vinegar reduction adds a subtle tang and sweetness to the onion mixture.
Cooking on Low will yield more tender meat but takes longer; High is a good option if short on time.
Cutting meat against the grain ensures tenderness and easier chewing.
This recipe can be adapted to natural beef stock or homemade stock for even richer flavor.