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–+ servings

Tender Slow Cooker Pot Roast with Carrots and Potatoes

The ultimate melt-in-your-mouth comfort dinner! A deeply seared beef chuck roast slow-cooked low and slow in a rich garlic herb bone broth until it falls apart at the touch of a fork, surrounded by tender caramelized carrots and buttery baby potatoes with a velvety homemade pan gravy.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Comfort Food, Dinner, Sunday Dinner
Cuisine: American Comfort Food
Ingredients Method

Ingredients
  

Beef & Sear
  • 3 to 3.5 lbs halal beef chuck roast well-marbled, trimmed of excess outer fat
  • 1.5 teaspoon coarse kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoon olive oil or avocado oil for high-heat searing
Vegetables & Aromatics
  • 1.5 lbs baby Yukon gold potatoes washed and left whole, or halved if large
  • 1 lb fresh carrots peeled and cut into thick 2-inch chunks
  • 1 large yellow onion cut into thick wedges
  • 5 cloves fresh garlic smashed and peeled
Savory Braising Liquid & Herbs
  • 2 cups rich beef bone broth low-sodium, halal certified
  • 2 tablespoon Worcestershire sauce or certified halal Worcestershire
  • 2 tablespoon tomato paste for umami depth and color
  • 1 tablespoon balsamic vinegar adds subtle acidity to balance beef richness
  • 3 sprigs fresh rosemary whole sprigs
  • 4 sprigs fresh thyme whole sprigs
  • 2 whole dried bay leaves
Velvety Pan Gravy (Optional Finishing)
  • 2 tablespoon cornstarch
  • 3 tablespoon cold water whisked into a smooth slurry
  • 2 tablespoon fresh flat-leaf parsley finely chopped, for garnish

Method
 

Season & Searing
  1. Pat the beef chuck roast thoroughly dry with paper towels on all sides. In a small bowl, combine kosher salt, black pepper, garlic powder, and onion powder. Rub the spice blend generously across every surface and crevice of the roast.
  2. Heat 2 tablespoons of oil in a large heavy skillet or cast iron pan over medium-high heat until shimmering. Sear the roast without moving it for 4 to 5 minutes per side, using tongs to also sear the edges, until a deep, dark caramelized mahogany crust forms. Transfer the seared roast directly into the slow cooker basin.
Deglaze & Assemble
  1. Reduce the skillet heat to medium. Add the sliced onion wedges and tomato paste, stirring for 1 minute until fragrant. Pour in ½ cup of the beef broth, scraping up all the golden browned bits (fond) from the bottom of the skillet with a wooden spoon.
  2. Whisk in the remaining beef broth, Worcestershire sauce, and balsamic vinegar. Remove from heat.
  3. Arrange the baby potatoes and thick carrot chunks around and on top of the seared roast in the slow cooker. Scatter the smashed garlic cloves, tuck in the fresh rosemary, thyme sprigs, and bay leaves. Pour the warm seasoned skillet broth over everything.
Slow Cook & Velvet Gravy
  1. Cover with the slow cooker lid and cook on LOW for 8 to 9 hours (or on HIGH for 4.5 to 5 hours) until the beef is supremely tender and easily shreds with a fork. Cooking on LOW delivers the most tender, melt-in-your-mouth beef.
  2. Carefully transfer the roast, carrots, and potatoes to a warm serving platter. Discard the woody herb stems and bay leaves. Use two forks to break the beef into generous succulent chunks.
  3. To make the velvety gravy: Skim any excess fat off the slow cooker juices. Strain 2 cups of the braising liquid into a saucepan over medium heat. Whisk the cornstarch and cold water together in a small ramekin until smooth, then whisk into the simmering liquid. Boil for 2 minutes until glossy and thickened to your desired consistency.
  4. Ladle the rich, dark herb gravy generously over the shredded beef, carrots, and potatoes. Garnish with chopped fresh parsley, serve hot, and enjoy!

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