Description
A classic Pot Roast slow cooker recipe featuring a tender chuck roast cooked low and slow with rich beef broth, aromatic herbs, and hearty vegetables. Perfectly seasoned and slow-cooked to melt-in-your-mouth perfection, this dish is comforting and easy to prepare with minimal hands-on time.
Ingredients
Scale
Main Ingredients
- 3 to 4 pound chuck roast
- Salt and pepper (copious amounts)
- 1 tablespoon oil (optional, for browning)
- 1 1/2 cups water
- 1 1/2 teaspoons Better Than Bouillon Beef Base
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 2 1-oz packets onion soup mix
- 2 pounds carrots, peeled and chopped into chunks
Gravy Ingredients
- 2-3 cups of drippings from the meat
- 1-2 cups cold water
- 1/3 to 1/2 cup flour
- 2 teaspoons Better Than Bouillon Beef Base
- 2 tablespoons butter (optional)
- Salt and pepper to taste
Instructions
- Season and Brown the Meat: Start by generously seasoning the chuck roast on all sides with salt and pepper. Heat oil in a skillet over medium-high heat (optional but recommended) and brown the roast on all sides until a deep, flavorful crust forms. This step helps seal in flavor and adds richness to the final dish.
- Prepare Slow Cooker: Place the browned roast into the slow cooker. Add 1 1/2 cups water combined with 1 1/2 teaspoons Better Than Bouillon Beef Base, dried thyme, bay leaf, and onion soup mix to the slow cooker. Stir slightly to distribute seasonings around the roast.
- Add Vegetables and Cook: Add the peeled and chopped carrots around the roast in the slow cooker. Cover and cook on low for 10 hours, or until the meat is fork-tender and falling apart.
- Make Gravy: After the cooking time, carefully remove the roast and carrots from the slow cooker and set aside, keeping them warm. Pour 2-3 cups of the meat drippings into a saucepan over medium heat. Add 1-2 cups cold water, 2 teaspoons Better Than Bouillon Beef Base, and gradually whisk in 1/3 to 1/2 cup flour to the saucepan to create a smooth gravy. Stir continuously until the gravy thickens. Finish by stirring in 2 tablespoons butter (optional) for richness. Season with salt and pepper to taste.
- Serve: Slice or shred the pot roast and arrange it on a serving platter alongside the cooked carrots. Pour the rich homemade gravy over the top and enjoy warm.
Notes
- For best flavor, browning the roast before slow cooking is recommended but not mandatory.
- You can substitute beef broth for water and bouillon base if preferred.
- The gravy can be adjusted in thickness by varying the amount of flour.
- Leftovers keep well refrigerated for up to 4 days and can be reheated gently on the stovetop.
- This recipe is great for making ahead and letting cook while you attend to other tasks.
