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Easy Pot Roast Recipe (Slow Cooker)

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Easy Pot Roast Recipe
Prep Time:15 minutes
Cook Time:6 hours
Total Time:6 hours 15 minutes

Equipment

  • 1 slow cooker
  • 1 pan to brown meat
  • 1 tongs to turn meat

Ingredients

  • 1 3lbs Chuck Roast
  • 1 bag baby carrots
  • 1 onion diced
  • 2 stalks celery
  • 3 cloves gralic minced
  • 1 beef bouillion
  • 1/2 tsp pepper
  • 2 tsp adobo
  • 1 tsp rosemary
  • 1 tsp thyme
  • 2 tbsp worcestershire sauce
  • 2 tbs ketchup
  • 1 tbs brown sugar
  • 1-2 tbs oil or butter to brown meat in
  • 2 tbs cornstarch for gravy

Instructions

Prep the meat

  • Season all sides of the meat with adobo, pepper, and worcestershire sauce.
  • In a pan, heat oil or melt the butter.
  • Brown all sides of the meat. Each side will take about 3-4 minutes.

Making the Pot Roast

  • While your meat is browning, dice all of your veggies.
  • Place meat in the slow cooker.
  • Deglaze the pan that the meat was browned in with 2 cups of water.
  • Add beef bouillon, minced garlic, thyme, rosemary, brown sugar and ketchup to the broth in the pan.
  • Mix everything and let it simmer for 2-3 minutes.
  • Add the vegetables around the roast.
  • Bring the broth and pour it over the meat and vegetables.
  • Cook roast on slow cooker for 6 hours on high or 8 hours on low. (in my opinion, the longer the better the meat gets super tender)

Making the gravy

  • After the roast is done cooking, take the about 2 cups of the broth out and place it in a sauce pan and bring it to the stove.
  • Turn on the burner on the stove to a low.
  • Make a slurry with 2 tbs spoons of corn starch and 1/4 cup of water.
  • Once the slurry is well mixed, add it on to the broth.
  • Mix well and let the broth thicken up to the consistency of a gravy.

Serve and enjoy

  • Serve the tender slices of beef alongside the vegetables and drizzle with the rich gravy over creamy homemade mashed potatoes

Video

Notes

  • Feel free to customize this recipe by adding your favorite herbs and spices.
  • For making the gravy in the slow cooker, you can mix a tablespoon of cornstarch with a tablespoon of water and stir it into the pot roast during the last 30 minutes of cooking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer storage.
Cost: $15