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Ultimate Fall-Apart Slow Cooker Pot Roast with Root Vegetables

Close-up of shredded, tender pot roast served with whole carrots and small potatoes in rich brown gravy.
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Make melt-in-your-mouth tender beef with this easy slow cooker pot roast recipe, complete with potatoes and carrots for a complete, hearty family meal.

Ingredients

Scale
  • 3 lb beef chuck roast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 large yellow onion, cut into wedges
  • 4 medium carrots, peeled and cut into 2-inch pieces
  • 1.5 lbs small red potatoes, halved
  • 1 cup beef broth
  • 1 packet dry onion soup mix
  • 2 tablespoons all-purpose flour
  • 1/4 cup cold water

Instructions

  1. Pat the beef roast dry with paper towels. Rub the roast all over with salt, pepper, garlic powder, and thyme.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 2-3 minutes per side.
  3. Place the seared roast in the basin of your slow cooker.
  4. Scatter the onion wedges, carrots, and potatoes around the roast.
  5. In a separate bowl, whisk together the beef broth and dry onion soup mix until combined. Pour this mixture over the roast and vegetables.
  6. Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the beef is fork-tender.
  7. Carefully remove the roast and vegetables from the slow cooker and set them aside, keeping them warm.
  8. To make the gravy, skim any excess fat from the liquid remaining in the slow cooker.
  9. In a small bowl, whisk together the flour and cold water until smooth to create a slurry.
  10. Turn the slow cooker to HIGH (if not already on high) and bring the liquid to a simmer. Slowly whisk in the flour slurry. Continue to simmer, stirring occasionally, until the gravy thickens, about 5 to 10 minutes.
  11. Shred the beef using two forks or cut into thick slices. Serve the beef and vegetables with the rich gravy.

Notes

  • For extra flavor, add one packet of dry ranch seasoning mix along with the onion soup mix.
  • If you do not have a slow cooker, you can achieve a similar result using a Dutch oven in a 325°F oven for 3 to 4 hours.
  • Resting the roast for 10 minutes before shredding helps retain moisture.

Nutrition

Find it online: https://tastethisplate.com/easy-tender-pot-roast-slow-cooker-recipe/