slow cooker pot roast

Slow Cooker Pot Roast from Scratch

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4 pounds chuck roast

2 tbsp olive oil

1 tsp dried thyme

5 carrots, peeled and cut into ½” pieces

3 celery stalks, cut into ½” pieces

2 pounds potatoes, peeled and cut into large chunks

2 cloves garlic minced

2 cups beef broth

2 tbsp corn starch

2 tbsp cold water

salt and black pepper to taste

minced parsley optional, to garnish


Season the roast with salt, black pepper and thyme.

In a large skillet heat the olive oil over medium high heat.

Add the roast and brown 4-5 minutes per side.

Remove from the heat and set aside.

In a slow cooker add the carrots, celery, potatoes and minced garlic.

Toss to combine.

Lay the roast on the top.

Add in the beef broth.

Cover with a lid and cook on low for 8 hours.

Remove the beef and vegetables from the slow cooker.

Transfer the leftover liquid to a saucepan.

In a small bowl combine the cornstarch and cold water.

Add the cornstarch mixture into the saucepan and cook on high, stirring constantly,  until the liquid is thickened into a gravy.

Season to taste with salt.

Pour the gravy over the meat, garnish with parsley and serve.

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