A delicious and easy slow cooker pot roast paired with garlic herb potatoes, perfect for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:8-9 hours on LOW or 4-5 hours on HIGH
Total Time:8 hours 20 minutes to 9 hours 20 minutes
Yield:6-8 servings 1x
Category:Main Course
Method:Slow Cooking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1.4 kg boneless beef chuck roast
2 tablespoons (30 mL) olive oil
2 teaspoons (10 mL) salt
1 teaspoon (5 mL) black pepper
1 teaspoon (5 mL) paprika
1 teaspoon (5 mL) dried thyme
1 teaspoon (5 mL) dried rosemary
1 medium onion — about 150 g, sliced
5 cloves garlic, minced
2 tablespoons (30 g) tomato paste
360 mL (1½ cups) beef broth
120 mL (½ cup) red wine, optional
2 tablespoons (30 mL) Worcestershire sauce
2 bay leaves
900 g baby Yukon Gold or baby potatoes, halved
2 tablespoons (30 mL) olive oil
2 cloves garlic, minced
1 teaspoon (5 mL) dried thyme
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) black pepper
2 tablespoons (8 g) fresh parsley, chopped
Instructions
Season the roast: Pat the beef dry. Rub it all over with salt, pepper, paprika, thyme, and rosemary.
Sear the beef: Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3–4 minutes per side, until deeply browned. Transfer to the slow cooker.
Sauté the aromatics: In the same skillet, add the onion and cook for 3 minutes. Add the garlic and tomato paste and cook for another 1 minute.
Deglaze: Pour in the beef broth and optional red wine. Scrape up the browned bits from the bottom of the skillet. Stir in the Worcestershire sauce.
Slow cook: Pour the mixture over the roast in the slow cooker. Add the bay leaves. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is very tender and easily pulls apart with a fork.
Prepare the potatoes: About 45–60 minutes before the roast is finished, toss the potatoes with olive oil, garlic, thyme, salt, and pepper.
Cook the potatoes: If your slow cooker has enough room, add the potatoes around the roast during the final hour. Alternatively, roast them separately at 425°F (220°C) for 30–40 minutes, turning once, until golden and tender.
Rest the beef: Transfer the finished roast to a cutting board and let it rest for 10–15 minutes.
Make the gravy: Remove the bay leaves. Strain or spoon off excess fat from the cooking liquid. For thicker gravy, simmer the liquid in a saucepan and whisk in a slurry made from 1 tablespoon (15 mL) cornstarch + 2 tablespoons (30 mL) cold water.
Serve: Slice or shred the tender roast and spoon the rich gravy over it. Serve alongside the golden garlic-herb potatoes.
Garnish: Finish with freshly chopped parsley for the same rustic presentation as the photo.
Notes
For a richer flavor, use homemade beef broth.
Red wine is optional but adds depth to the gravy.
Ensure the potatoes are cut evenly for uniform cooking.