Oregon Web Guy

Oregon Web Guy

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Slow Cooker Pot Roast

I know I sound like a broken record, but it’s true: sometimes the simplest recipes are the best recipes. This amazing yet simple slow cooker pot roast recipe is a perfect example of that. This all-inclusive recipe gives you moist, tender beef, potatoes, carrots and even gravy. What more do you need for the perfect comfort food?

I’ll be the first one to admit that the omission of a bay leaf and onion is astonishing — and yet, I don’t think I’ve ever consumed a better pot roast. Also, in our house, we LOVE garlic. So in addition to the two minced cloves in the recipe, I usually add 5 or 6 whole garlic cloves, if I’m not making it for guests.


  • 4 to 5 pound chuck roast
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp dried thyme
  • 1 pound carrots, peeled and cut into 2″ chunks
  • 2 pounds russet potatoes, peeled and cut into large chunks
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • fresh parsley, minced (optional)


  • If your slow cooker has an option to sear, heat it up. Otherwise, heat up a large skillet or pot. Add the olive oil to the pot and heat to medium high. Add roast and let sear for 4 to 5 minutes each side.
  • If you seared in your slow cooker, temporarily remove the roast and set aside. Add carrots, potatoes, and garlic to the bottom of the pan, then place the roast on top. Add beef broth, then sprinkle salt, pepper and thyme over the roast.
  • Set the slow cooker to low for 8 to 10 hours (recommended), or high for 5 to 6 hours, then start.
  • In the last hour of cooking, mix together the cornstarch and cold water, then add to the broth. Carefully mix in.
  • After cooking has completed, serve! Garnish with fresh parsley.


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