Slow cooker pot roast is warm, filling, and deeply savory, the kind of dinner that feels like it took all day even though the slow cooker does most of the work. This version starts with a quick sear on the beef, then cooks low and slow ending with a rich, glossy gravy. It is simple, comforting, and dependable, exactly what you want on a busy day. If you enjoy hearty, slow-cooked beef like this, our beer braised short ribs are another favorite to try.
Why Searing the Beef Matters
It can be tempting to skip the skillet and toss everything straight into the slow cooker, but that quick sear is doing a lot of work for you. Browning the chuck roast builds deep flavor through caramelization, which carries all the way through the finished dish. Those browned bits left behind in the pan also add extra richness when you soften the onions before transferring everything to the slow cooker.
Low and Slow Is the Goal
Chuck roast really shines when it has time to break down. Cooking it on low allows the connective tissue to soften slowly, resulting in beef that shreds easily with a fork. The carrots become tender without falling apart, and the sauce develops a deeper, more rounded flavor the longer it cooks.
What to Serve With Pot Roast
This pot roast is hearty enough to stand on its own, but it really shines when served over mashed potatoes, with plenty of that rich gravy spooned on top. The potatoes soak up all the flavor and make the meal feel extra comforting. A simple green side salad or some fluffy dinner rolls is all you need to round things out.
Storage and Reheating
Store leftover pot roast in an airtight container in the refrigerator for up to 4 days. Make sure the beef and vegetables are fully submerged in the gravy to keep everything moist and flavorful. Reheat gently on the stovetop or in the microwave until warmed through, adding a splash of broth or water if the sauce has thickened too much. This recipe also reheats well, making it a great option for easy lunches or make-ahead dinners.
Slow Cooker Pot roast
Ingredients
- 2 tablespoons vegetable oil
- 3 pounds chuck roast cubed
- 1 large yellow onion, thinly sliced into half moons
- 3 medium carrots, sliced into rounds
- 1 cup brewed coffee (8 ounces)
- ¼ cup soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- Fresh parsley, chopped (for garnish)
Instructions
- Heat oil in a large skillet over medium-high heat.
- Add the cubed chuck roast in batches, searing on all sides until browned. Transfer the browned beef directly to the slow cooker.
- Add the sliced carrots and onions to the slow cooker.
- In a medium bowl, whisk together brewed coffee, soy sauce, Worcestershire sauce, garlic powder, dried thyme, and black pepper. Pour the mixture over the beef and vegetables in the slow cooker.
- Cover and cook on low for 5-6 hours or high for 3-4 hours, or until the roast is tender.
- In a small bowl, whisk together cornstarch and cold water to create a slurry. Stir the slurry into the slow cooker, then cover and cook on high for 20-30 more minutes, or until the sauce has thickened.
- Taste and adjust seasoning if needed. Serve hot, garnished with chopped parsley.
This recipe was inspired by iamhomesteader.com’s Slow Cooker Pot Roast recipe.
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