Ingredients
4–5 pound chuck roast
2 tablespoons vegetable oil
2 teaspoons kosher salt
1 teaspoon coarse ground black pepper
1 teaspoon dried thyme
1 pound carrots, peeled and cut into 2-inch chunks
2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
2 cloves garlic, minced
2 cups beef broth
2 tablespoons cornstarch
2 tablespoons cold water
Parsley, chopped (optional garnish)
Instructions
- Season the chuck roast with kosher salt, pepper, and thyme. Adjust salt to taste or omit it for a low-sodium option.
- Heat a pan or the slow cooker insert over medium-high heat. Add vegetable oil and heat until it ripples.
- Brown the roast in the hot oil for 4-5 minutes on each side until it develops a deep brown color.
- In the slow cooker, add the carrots, potatoes, and minced garlic.
- Place the browned beef on top of the vegetables, then pour in the beef broth.
- Cover the slow cooker and cook on low for 8 hours or on high for 5 hours.
- In the last hour of cooking, mix cornstarch and cold water to create a slurry. Add it to the slow cooker to thicken the sauce.
- Alternatively, remove the roast and vegetables, then transfer the cooking liquid to a small saucepan. Stir in the cornstarch slurry and cook on high for 2-3 minutes until the liquid thickens into a gravy.
- Pour the gravy over the pot roast, garnish with chopped parsley, and serve.
Notes
- Can substitute carrots and potatoes with other root vegetables like parsnips or sweet potatoes.
- For a low-sodium version, omit salt and use low-sodium beef broth.
- Adding a splash of red wine to the broth can enhance the flavor.
- You can prep the ingredients the night before and refrigerate them until you’re ready to cook.
- Pot roast pairs well with mashed potatoes, green beans, or a simple salad.
- If you prefer a thinner sauce, skip the cornstarch step.
- Prep Time: 15 minutes
- Cook Time: 8 hours on low or 5 hours on high
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 100mg
