Name: Slow Cooker Pot Roast with Carrots, Potatoes, and Thyme Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: American
Ingredients: 1 beef chuck roast (3-4 pounds); Salt and pepper to taste; 4 large carrots, peeled and cut into 2-inch pieces; 3 large russet potatoes, peeled and cut into chunks; 1 large onion, sliced; 4 cloves garlic, minced; 2 tablespoons vegetable oil; 1 1/2 cups beef broth; 5 sprigs fresh thyme or 1 tablespoon dried thyme; 2 bay leaves

Description

A classic Slow Cooker Pot Roast recipe featuring a tender beef chuck roast cooked low and slow with hearty vegetables and herbs. Perfect for a comforting family meal with flavorful gravy made from the cooking juices.

Ingredients

Scale

Meat and Seasoning

1 beef chuck roast (3-4 pounds)
Salt and pepper to taste

Vegetables and Aromatics

4 large carrots, peeled and cut into 2-inch pieces
3 large russet potatoes, peeled and cut into chunks
1 large onion, sliced
4 cloves garlic, minced

Liquids and Herbs

2 tablespoons vegetable oil
1 1/2 cups beef broth
5 sprigs fresh thyme or 1 tablespoon dried thyme
2 bay leaves

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Instructions

Season the roast: Generously season the beef chuck roast with salt and pepper on all sides to enhance its flavor.
Sear the roast: Heat the vegetable oil in a large skillet over medium-high heat. Sear the roast on all sides for about 3-4 minutes per side until browned to develop a tasty crust.
Prepare slow cooker: Place the seared roast into the slow cooker. Add beef broth, carrots, potatoes, sliced onion, minced garlic, thyme, and bay leaves around the roast.
Slow cook: Cover the slow cooker and cook on low heat for 8 hours, or until the meat is tender and easily pulls apart with a fork.
Remove and serve: Transfer the roast and vegetables to a serving platter once cooked.
Make optional gravy: To thicken the cooking liquid into a gravy, mix cornstarch with water to form a slurry. Add this slurry to the liquid in the slow cooker and cook on high for 15-20 minutes until the gravy thickens.
Slice and serve: Slice the pot roast against the grain and serve alongside the vegetables and optional gravy for a hearty meal.

Notes

Searing the roast before slow cooking intensifies flavor and seals in juices.
Adding fresh thyme provides a more vibrant herb flavor, but dried thyme works as well.
Make sure to cut vegetables into uniform pieces for even cooking.
The optional gravy can be thickened using cornstarch or flour depending on preference.
Leftovers can be refrigerated for up to 3 days or frozen for longer storage.