Description

Juicy chuck roast slow-cooked with potatoes, carrots, and garlic in a rich beef broth, finished with a savory gravy. This easy slow cooker pot roast delivers tender meat, classic comfort flavors, and minimal prep — perfect for family dinners or meal prep.

Ingredients

4–5 lb chuck roast

2 tbsp vegetable oil

2 tsp kosher salt

1 tsp coarse ground black pepper

1 tsp dried thyme

1 lb carrots, peeled and cut into 2-inch chunks

2 lb Yukon Gold potatoes, peeled and cut into 2-inch chunks

2 cloves garlic, minced

2 cups beef broth

2 tbsp cornstarch

2 tbsp cold water

Parsley, chopped (optional garnish)

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Instructions

Season chuck roast with salt, pepper, and thyme.
Heat oil in a skillet or slow cooker insert over medium-high heat.
Brown roast for 4–5 minutes per side.
Place carrots, potatoes, and garlic in the slow cooker.
Add browned beef on top, pour in broth, and cover.
Cook on low for 8 hours or high for 5 hours.
In the last hour, stir in cornstarch slurry to thicken sauce.
Serve with gravy and garnish with parsley.

Notes

Browning adds deep flavor but can be skipped in a rush.
Can also be made in the oven (160°C / 325°F, 3–4 hours).

Prep Time: 15 minutes
Cook Time: 8 hours (low) / 5 hours (high)
Category: beef
Method: Slow Cooker
Cuisine: American