Prep Time: 20 minutes
Cook Time: 8 hours
Serves: 6
Ingredients
For the Pot Roast
- 3–4 lb (1.5–2 kg) chuck roast
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
Vegetables
- 1 lb baby potatoes, halved
- 4 large carrots, cut into chunks
- 8 oz (225 g) mushrooms, sliced
- 1 large onion, diced
- 4 garlic cloves, minced
Gravy
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tbsp cornstarch
- 2 tbsp cold water
- Fresh parsley, chopped (for garnish)
Instructions
1. Sear the Beef
- Season the roast with salt, pepper, garlic powder, onion powder, and paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the roast for 3–4 minutes on each side until browned.
2. Assemble
- Place the potatoes and carrots in the bottom of the slow cooker.
- Add the mushrooms, onion, and garlic.
- Place the roast on top.
3. Make the Sauce
- Whisk together beef broth, Worcestershire sauce, tomato paste, thyme, and rosemary.
- Pour over the roast.
4. Cook
- Cover and cook on Low for 8–9 hours or High for 4–5 hours, until the beef is fork-tender.
5. Make the Gravy
- Remove the roast and vegetables.
- Mix cornstarch with cold water to make a slurry.
- Stir into the cooking liquid and simmer for 5–10 minutes until thickened.
Serve
- Slice or shred the roast.
- Arrange with the potatoes and carrots.
- Spoon the rich mushroom onion gravy over the top.
- Garnish with fresh parsley.
Tips
- For extra flavor, add ½ cup red wine to the broth before cooking.
- Chuck roast works best because it becomes tender and juicy during slow cooking.
- Leftovers make excellent sandwiches or can be served over mashed potatoes or rice.
