Go Back
–+ servings
Ultra close-up macro of melt in your mouth slow cooker beef pot roast with rich red wine herb gravy, tender carrots, and baby potatoes

Tender Slow Cooker Beef Pot Roast

Fall-apart tender slow cooker beef pot roast braised low and slow with sweet carrots, buttery Yukon gold potatoes, and fresh garden herbs in a rich savory beef gravy.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

Melt-in-Your-Mouth Beef Chuck Roast & Sear
  • 3 to 4 lbs beef chuck roast well-marbled with fat for ultimate tenderness
  • 2 tablespoon olive oil for searing
  • 1 ½ teaspoon kosher salt for seasoning meat
  • 1 teaspoon coarsely cracked black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
Root Vegetables & Rich Herb Braising Gravy
  • 1 lb baby Yukon gold potatoes halved
  • 1 lb carrots peeled and cut into 2-inch chunks
  • 1 large yellow onion cut into thick wedges
  • 4 cloves garlic smashed
  • 2 cups low-sodium beef broth
  • 2 tablespoon Worcestershire sauce for savory umami depth
  • 2 tablespoon tomato paste
  • 3 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 dried bay leaves
  • 2 tablespoon cornstarch whisked with 2 tablespoon cold water for optional gravy thickening

Method
 

Season & Hard Sear
  1. Season Generously: Pat beef chuck roast dry with paper towels. Season aggressively on all sides with kosher salt, cracked black pepper, garlic powder, and onion powder.
  2. Hard Sear: Heat olive oil in a large heavy skillet or cast iron pan over high heat until shimmering. Sear the chuck roast for 4 to 5 minutes per side until deeply browned with a dark caramelized crust. Transfer roast to slow cooker.
  3. Deglaze Pan: Add ½ cup of the beef broth to the hot skillet, scraping up all browned savory bits (fond) from the bottom. Whisk in tomato paste and Worcestershire sauce, then pour into the slow cooker over the beef.
Slow Cook & Thicken Gravy
  1. Add Vegetables & Herbs: Arrange onion wedges, carrot chunks, halved baby Yukon gold potatoes, smashed garlic cloves, fresh rosemary, thyme sprigs, and bay leaves around the roast. Pour remaining beef broth over everything.
  2. Low & Slow Braise: Cover with lid and cook on LOW for 8 to 9 hours (or HIGH for 5 to 6 hours) until the beef collapses effortlessly when pressed with a fork.
  3. Shred & Gravy: Discard herb sprigs and bay leaves. Transfer beef and vegetables to a warm serving platter and shred meat into large tender chunks. Skim fat from cooking liquid in the slow cooker; whisk in cornstarch slurry and simmer on HIGH for 10 minutes until thick and glossy. Ladle rich gravy over the roast and serve immediately warm!

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 24gProtein: 46gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 130mgSodium: 680mgPotassium: 890mgFiber: 4gSugar: 4gVitamin A: 5200IUVitamin C: 18mgCalcium: 65mgIron: 4.8mg

Notes

Do not skip searing the roast! A deep brown crust seals in juices and creates the foundational fond for restaurant-quality pan gravy. Cooking on LOW is strongly recommended for gelatin breakdown and maximum tenderness.

Tried this recipe?

Let us know how it was!