Nothing beats the comforting aroma of a slow-cooked pot roast filling the house. This classic recipe features melt-in-your-mouth beef, tender potatoes, sweet carrots, and a rich, savory gravy that’s perfect for soaking up with crusty bread. It’s an easy, hearty meal that’s ideal for Sunday dinner, family gatherings, or any day you want true comfort food.

Ingredients

For the Pot Roast

• 3–4 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 large onion, cut into wedges
• 4 cloves garlic, minced
• 5–6 medium carrots, peeled
• 1½ pounds baby potatoes
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 tablespoons tomato paste
• 2 teaspoons fresh thyme (or 1 teaspoon dried)
• 2 sprigs fresh rosemary
• 2 bay leaves

For the Gravy

• 2 tablespoons cornstarch
• 2 tablespoons cold water

Instructions

1. Pat the chuck roast dry with paper towels. Season all sides with salt, pepper, garlic powder, onion powder, and paprika.
2. Heat the olive oil in a large skillet over medium-high heat. Sear the roast for 3–4 minutes on each side until a deep golden-brown crust forms.
3. Place the onions, carrots, and potatoes into the bottom of a slow cooker.
4. Set the browned roast on top of the vegetables.
5. In a bowl, whisk together the beef broth, Worcestershire sauce, and tomato paste until smooth. Pour the mixture over the roast.
6. Add the garlic, thyme, rosemary, and bay leaves.
7. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the beef is fork-tender and easily shreds.
8. Carefully transfer the roast and vegetables to a serving platter and keep warm.
9. Remove the rosemary stems and bay leaves from the cooking liquid.
10. Pour the liquid into a saucepan over medium heat.
11. Mix the cornstarch with the cold water until smooth, then whisk it into the simmering liquid. Cook for 2–3 minutes until the gravy thickens.
12. Shred the beef into large pieces and serve with the vegetables. Spoon the hot gravy generously over everything.

Tips

• Chuck roast is the best cut because it becomes incredibly tender after slow cooking.
• For even more flavor, add 8 ounces of sliced mushrooms during the last 2 hours of cooking.
• Leftovers make amazing sandwiches, mashed potato bowls, or beef stew the next day.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.

Serving Suggestions

Serve this hearty pot roast with warm dinner rolls, creamy mashed potatoes, buttered green beans, or a crisp garden salad. Don’t forget to spoon plenty of the rich homemade gravy over the beef and vegetables for the ultimate comfort meal.

Enjoy this timeless family favorite that’s tender, flavorful, and guaranteed to bring everyone back to the table for seconds!