Ingredients You’ll Need
Beef
- 1.5–2 kg chuck roast (or blade roast)
- Salt & black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 tablespoons oil
Vegetables
- 4 potatoes, chunked
- 3–4 carrots, thick slices
- 1 onion, sliced
- Optional: celery or mushrooms
Gravy
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic
- 1 teaspoon thyme or Italian herbs
- 1 tablespoon cornstarch (later for thickening)
## Choosing the Right Cut of Meat
Important.
Don’t use:
❌ Tenderloin
❌ Sirloin
❌ Steak cuts
Use:
✔ Chuck roast
✔ Blade roast
✔ Brisket
These cuts have fat + connective tissue.
Perfect for slow cooking.
They become buttery soft after hours.
## Step 1 – Season the Beef
Pat roast dry.
Season generously with:
- Salt
- Pepper
- Paprika
- Garlic powder
Don’t be shy.
Big cuts need big seasoning.
This builds flavor deep inside.
## Step 2 – Sear for Flavor
This step is KEY.
Heat oil in a hot pan.
Sear roast 3–4 minutes each side.
Until deep brown crust forms.
Why sear?
Because:
Brown = flavor
It locks juices and gives rich taste.
Skipping this makes roast taste flat.
Totally worth 10 extra minutes.
## Step 3 – Prep the Vegetables
Cut veggies into large chunks.
Not small pieces.
Big pieces hold shape during long cooking.
Small ones turn mushy.
We want soft but chunky.
Perfect texture.
## Step 4 – Build the Slow Cooker
Layer like this:
Vegetables on bottom
Seared beef on top
This keeps meat elevated and juicy.
Then pour:
- Broth
- Tomato paste
- Worcestershire
- Garlic
- Herbs
Liquid should come halfway up meat, not cover fully.
We’re braising, not boiling.
## Step 5 – Slow Cook Low & Slow
Cook:
LOW → 8–9 hours
or
HIGH → 4–5 hours
Low is better.
Always.
The longer it cooks, the more tender it gets.
By the end, you should be able to shred it with a fork.
No knife needed.
## Step 6 – Thicken the Gravy
Remove roast and veggies.
Mix cornstarch with little cold water.
Add to juices.
Simmer until thick.
It becomes:
Rich
Glossy
Silky gravy
Pour over everything.
This is the best part.
Trust me.
## Step 7 – Serve
Slice or shred beef.
Plate with veggies.
Drench with gravy.
Add parsley if fancy.
Serve hot.
Prepare for silence at the table 😂
Everyone will be too busy eating.
## Texture & Taste Breakdown
Let’s talk bite:
Beef → fall-apart tender
Potatoes → soft & creamy
Carrots → sweet & buttery
Gravy → rich & savory
Everything melts together.
Pure comfort food heaven.
Perfect winter meal.
## Flavor Variations You Can Try
Easy ways to switch it up:
Garlic Herb
Add rosemary + thyme
Red Wine Roast
Replace broth with wine
Mushroom Style
Add mushrooms
Spicy
Add chili flakes
BBQ Roast
Add BBQ sauce twist
Same base recipe. New vibes.
## Pro Tips for Perfect Pot Roast
Tip 1
Always sear first
Tip 2
Cook LOW not high
Tip 3
Don’t drown meat in liquid
Tip 4
Cut veggies large
Tip 5
Rest meat 10 minutes before slicing
Tiny details = huge results.
## Storage Tips
Fridge:
4 days
Freezer:
3 months
Reheat:
Low heat with extra gravy
Tastes even better next day.
Great for meal prep.
## Final Thoughts
This slow cooker pot roast is one of those classic recipes everyone should know.
It’s:
Easy
Hearty
Cheap
Family-friendly
And insanely delicious
Minimal effort. Maximum comfort.