Slow Cooker Beef Pot Roast with Carrots and Pearl Onions

Fork-tender beef, sweet baby carrots, and silky pearl onions simmered all day in a rich, savory gravy — this Slow Cooker Beef Pot Roast is the definition of comfort food. A quick sear and a deeply flavored braising liquid do the heavy lifting while the slow cooker turns an affordable chuck roast into a melt-in-your-mouth Sunday dinner with almost no effort.

Ingredients

• 3–4 lbs beef chuck roast
• 1 lb baby carrots
• 12 oz pearl onions, peeled
• 2 cups beef broth
• 1/2 cup red wine (optional)
• 2 tablespoons tomato paste
• 4 cloves garlic, minced
• 4 sprigs fresh thyme (plus extra for garnish)
• 2 bay leaves
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar
• 1½ teaspoons salt, plus more to taste
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons cornstarch (for the gravy)

Instructions

1. Sear the roast: Pat the chuck roast dry and season generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and sear the roast 3–4 minutes per side until deeply browned. Transfer to the slow cooker.
2. Deglaze and build the braising liquid: In the same skillet, sauté the garlic and tomato paste for 1 minute. Pour in the red wine (if using) and beef broth, scraping up the browned bits. Stir in the Worcestershire sauce and brown sugar, then pour the liquid over the roast. Add the thyme sprigs and bay leaves.
3. Slow cook low and slow: Scatter the baby carrots and pearl onions around the roast. Cover and cook on LOW for 8–10 hours (or HIGH for 5–6 hours), until the beef shreds easily with a fork.
4. Thicken the gravy: Transfer the roast and vegetables to a platter and tent with foil. Strain the cooking liquid into a saucepan and bring to a simmer. Whisk the cornstarch with 2 tablespoons of cold water, whisk into the liquid, and simmer 2–3 minutes until thickened into a rich brown gravy. Season to taste.
5. Serve: Slice or shred the pot roast, arrange with the carrots and pearl onions, and spoon the hot gravy over everything. Garnish with fresh thyme and serve with mashed potatoes or crusty bread.

Tip: Pot roast tastes even better the next day — store the meat in the gravy and reheat gently for maximum juiciness.