Set it, forget it, and come home to the smell of Sunday dinner — this Slow-Cooker Beef Roast turns a humble chuck roast into fall-apart-tender meat swimming in savory gravy. A quick sear up front builds deep flavor, then the slow cooker does all the work while carrots, potatoes, and onions soak up every drop.
Ingredients
- 1 chuck roast (3 to 4 lb)
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil
- 1 large onion, quartered
- 4 carrots, cut into chunks
- 3 celery stalks, cut into chunks
- 1.5 lb baby potatoes, halved
- 3 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 bay leaves
- 3 sprigs fresh thyme
- 2 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thicker gravy)
Instructions
- Season the roast: Pat the chuck roast dry and rub all over with salt, pepper, garlic powder, and onion powder.
- Sear for flavor: Heat olive oil in a large skillet over medium-high heat. Sear the roast 3-4 minutes per side until deeply browned.
- Load the slow cooker: Scatter onion, carrots, celery, and potatoes in the slow cooker. Set the seared roast on top.
- Add the braising liquid: Whisk together beef broth, tomato paste, and Worcestershire sauce; pour around the roast. Tuck in bay leaves and thyme.
- Cook low and slow: Cover and cook on LOW for 8-9 hours (or HIGH for 4.5-5 hours) until the meat shreds easily with a fork.
- Thicken the gravy (optional): Transfer 2 cups of cooking liquid to a saucepan, whisk in the cornstarch slurry, and simmer until thickened.
- Shred and serve: Shred the beef into chunks, discard bay leaves and thyme stems, and serve with the vegetables and gravy spooned over.
Pro tip: Don’t skip the sear — those browned bits are where 90% of the deep, beefy flavor comes from.
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Estimated nutrition per serving: 460 calories, 42g protein, 6g carbs, 28g fat.
