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Fall-Apart Tender Slow-Cooker Beef Pot Roast

Fall-Apart Tender Slow-Cooker Beef Pot Roast

The ultimate Sunday dinner made effortless in your slow cooker! Well-marbled halal beef chuck roast seared to a golden crust, then slow-braised for hours with baby red potatoes, sweet carrots, and caramelized onions in a rich, savory rosemary-thyme garlic pan gravy until meltingly tender.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 hearty servings
Course: Dinner, Fall Recipes, Main Course, Slow Cooker
Cuisine: American Homestyle Comfort Food
Calories: 540
Ingredients Method Nutrition

Ingredients
  

For the Beef Chuck Roast & Sear
  • 3 to 4 lbs beef chuck roast well-marbled, trimmed of excess outer fat
  • 1 1/2 tsp kosher salt for dry seasoning
  • 1 tsp freshly cracked coarse black pepper coarse grind
  • 1 tsp garlic powder & onion powder savory rub
  • 2 tbsp olive oil for high-heat searing
For the Vegetables & Aromatics
  • 1.5 lbs baby red potatoes halved
  • 1 lb carrots peeled and sliced into thick 2-inch pieces
  • 1 large yellow onion cut into thick wedges
  • 5 cloves garlic smashed and peeled
For the Savory Braising Broth & Herb Gravy
  • 2 cups beef bone broth low sodium
  • 2 tbsp Worcestershire sauce deep umami kick
  • 2 tbsp tomato paste for rich color and depth
  • 1 tbsp Dijon mustard enhances meat flavors
  • 3 sprigs fresh rosemary & thyme tied with kitchen twine
  • 2 tbsp cornstarch slurry whisked with cold water for pan gravy

Method
 

Step-by-Step Cooking Walkthrough
  1. Pat chuck roast dry with paper towels. Season generously on all sides with kosher salt, coarse black pepper, garlic powder, and onion powder.
  2. Heat 2 tablespoons oil in a heavy skillet over medium-high heat. Sear roast for 4 to 5 minutes per side until a deep dark golden crust forms. Transfer to slow cooker.
  3. Pour 1/2 cup beef broth into hot skillet, scraping up all flavorful browned bits (fond). Remove from heat.
  4. Surround the roast in the slow cooker with halved potatoes, thick carrots, onion wedges, and smashed garlic.
  5. Whisk remaining broth with skillet deglazing liquid, Worcestershire sauce, tomato paste, and Dijon. Pour into slow cooker. Tuck fresh herb sprigs around meat.
  6. Cover and cook on LOW for 8 to 9 hours (or HIGH for 5 to 6 hours) until the beef pulls apart effortlessly with a fork.
  7. Transfer roast and vegetables to a warm serving platter. Strain braising juices into a saucepan, whisk in cornstarch slurry, and simmer for 3 minutes until thick and glossy. Ladle gravy over beef and serve!

Nutrition

Serving: 1gCalories: 540kcalCarbohydrates: 24gProtein: 52gFat: 26gSaturated Fat: 10gCholesterol: 165mgSodium: 780mgPotassium: 980mgFiber: 4gSugar: 4gCalcium: 65mgIron: 6.2mg

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