Easy Slow Cooker Pot Roast With Carrots
- Cook Time: 8 hours 15 minutes
- Total Time: 8 hours 15 minutes
- Diet: High-Protein
Ingredients
Scale
- 3–4 lb Chuck Roast
- 1 lb baby carrots
- 1 lb red potatoes, halved
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1/4 cup soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp cornstarch mixed with 2 tbsp water (optional for gravy)
Instructions
- Generously season all sides of the chuck roast with salt and pepper. This initial layer of seasoning is crucial for building a deep flavor profile as the meat cooks.
- Place the chopped yellow onion, baby carrots, halved red potatoes, and minced garlic into the bottom of your slow cooker. This creates a flavorful “bed” for the meat to sit on.
- Carefully place the seasoned chuck roast on top of the layer of vegetables. Placing the meat on top allows its juices to drip down and flavor the vegetables during the long cooking process.
- In a small mixing bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, dried thyme, and dried rosemary. Once combined, pour the liquid mixture over the roast and vegetables.
- Secure the lid on the slow cooker. Set the temperature to LOW and cook for 8 to 10 hours, or set it to HIGH and cook for 5 to 6 hours. The roast is done when it is tender enough to be easily shredded with a fork.
- If you prefer a thicker sauce, remove the roast and vegetables once they are done. Whisk the cornstarch and water slurry into the remaining liquid in the pot. Cover and cook on HIGH for an additional 10 to 15 minutes until the sauce thickens into a rich gravy.