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1. Season the Chuck Roast: Begin by generously seasoning the chuck roast with Kosher salt, coarse ground black pepper, and dried thyme.
2. Sear the Meat: Heat the canola oil in a skillet or the slow cooker insert over medium-high heat. Sear the roast for 4-5 minutes on each side until it develops a deep, golden-brown crust. This step locks in the juices and enhances the flavor of your roast.
3. Prepare the Vegetables: Arrange the peeled and chopped carrots, Yukon Gold potatoes, and minced garlic at the bottom of your slow cooker.
4. Assemble and Cook: Place the seared chuck roast on top of the vegetables. Pour in the beef broth, ensuring the meat is partly submerged. Cover the slow cooker and cook on low for 8-10 hours or on high for 5-6 hours. This slow cooking process will make the roast incredibly tender and flavorful.
5. Thicken the Gravy: During the last hour of cooking, mix the cornstarch with cold water to create a slurry. Stir it into the slow cooker to thicken the gravy. Alternatively, you can transfer the cooking liquid to a saucepan and thicken it over high heat for 2-3 minutes.
6. Serve and Enjoy: Once the pot roast is done, ladle the rich gravy over the tender meat and vegetables. Garnish with minced parsley if desired. Serve hot and enjoy a perfect, comforting meal!
Prep Time: 15 min | Total Time: 8 hrs 15 min | Servings: 8
This easy slow cooker pot roast is ideal for busy weeknights, family gatherings, or whenever you want a no-fuss, hearty dinner. The succulent meat and savory vegetables make it a dish everyone will want seconds of!
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