A Slow Cooker Beef Pot Roast that is fork-tender, juicy, and incredibly flavorful. A ready-made cooking sauce becomes an incredible gravy, basting the roast and vegetables in its herbed sauce.
And simple? Absolutely. Perfect for Sunday Slow Cooker meals… or for a quick weeknight dinner with a mere 15 minutes of prep. Ready to enjoy when you come home.
For me? One of the best parts of this meal is the leftovers!
Tips for a Delicious Slow Cooker Beef Stew
While it’s tempting to skip browning the beef in a skillet, the flavor it brings to the dish is amazing. It really is worth the extra couple of prep minutes.
Tiny Yukon Gold potatoes are always my first choice. Red potatoes would be second.
One hour before the roast is finished, you’ll add a cornstarch slurry to the slow cooker. This will thicken the sauce into a gravy-like consistency. If you prefer, this can be done separately on the stovetop.
While fresh herbs are always my choice, I tend to grow a lot of herbs, dried herbs can be substituted as well.
Idea 1: Roast beef sandwiches… always!
Idea 2: French Dip Sandwiches.
Refrigerate some of the cooking juices, shred the leftover roast for French Dip sandwiches the next day. Simply reheat the au jus, assemble the sandwiches, top with melty cheese, like Swiss, and broil for a minute or two. Dinner number two, served.
Idea 3: Soup.
- 1 tablespoon oil
- 4 to 5 pound beef chuck roast
- 1 pound carrots, cut into chunks
- 2 pounds small gold potatoes, halved
- 3 cups beef broth
- 1/4 cup Worcestershire sauce
- 2 yellow onions quartered and thinly sliced
- 3 cloves of garlic minced
- 1 tablespoon paprika
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 tablespoons cornstarch
- 2 tablespoons water
Season the roast with salt and pepper. In a separate bowl, combine the beef broth and Worcestershire sauce; set aside.
In a large nonstick skillet, heat 1 tablespoon of oil on medium-high heat. Add the roast and sear on all sides until it is nicely browned, about 5 minutes per side. Transfer the roast to the slow cooker and add the onions to the same skillet. Cook until the onions are translucent and begin to brown, about 5 minutes. Sprinkle in the minced garlic and add the flour and paprika to the skillet; saute for about 1 minute. Slowly whisk in the broth and Worchestershire sauce; cook for another minute.
Pour the sauce and onion mixture over the beef in the slow cooker and add the thyme, rosemary, and bay leaf. Cover and cook on high for 5 to 6 hours or on low for 8 to 10 hours or until the roast is fork tender.
During the last hour of cooking, mix together the water and cornstarch and add it to the slow cooker to thicken the sauce. Or you can transfer the cooking juices to a saucepan and add the water and cornstarch mixture. Cook for 2 to 3 minutes or until the sauce has become thickened. Then pour over the roast beef before serving.
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