Description

This comforting slow-cooked beef pot roast is a timeless classic, filled with rich, savory flavors that make it perfect for family dinners or cozy weekends at home. Tender beef, hearty carrots, and soft potatoes simmer slowly together, creating a satisfying meal that warms both heart and home.

Ingredients

Scale

3–4 pounds chuck roast (or shoulder roast)
2 tablespoons olive oil
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
4 large carrots, peeled and cut into chunks
4 medium potatoes, peeled and quartered
2 celery stalks, chopped
1 large yellow onion, sliced
3 cups beef broth (low-sodium)
2 tablespoons tomato paste
3 tablespoons flour or cornstarch (for thickening)
2 tablespoons butter (optional for richness)
Fresh parsley, chopped (for garnish)

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Instructions

Pat the beef roast dry and season it generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary. Let it rest for 10–15 minutes.
Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, about 3–4 minutes per side.
Place the carrots, potatoes, celery, and onions at the bottom of the slow cooker. Set the seared roast on top of the vegetables.
Whisk together beef broth and tomato paste in a bowl, then pour it over the roast and vegetables.
Cover and cook on low for 8–9 hours or on high for 4–5 hours, until the beef is fork-tender and the vegetables are cooked through.
Remove the roast and vegetables from the slow cooker. Pour the remaining cooking liquid into a saucepan and bring to a simmer.
In a small bowl, whisk flour or cornstarch with a few tablespoons of water to make a slurry. Stir it into the simmering liquid until thickened. Add butter for extra richness if desired.
Slice or shred the roast and serve it with the vegetables, drizzled with the warm gravy. Garnish with fresh parsley.

Notes

For richer flavor, sear both the beef and vegetables before slow cooking.
If using the oven instead of a slow cooker, bake the covered roast at 325°F (160°C) for about 3½–4 hours.
Leftovers taste even better the next day and can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
Use cornstarch instead of flour to make the recipe gluten-free.
Waxy potatoes like Yukon Gold hold their texture better during long cooking.

Prep Time: 20 minutes
Cook Time: 8 hours