Slow Cooker Pot Roast with Carrots and Gravy
Slow cooker pot roast makes a familiar Sunday dinner with tender chuck, carrots and a gravy that belongs on the plate.
Ingredients
- 3 lb boneless beef chuck roast raw edible weight after thick external fat is trimmed
- 1 lb carrots peeled, cut into 2-inch pieces
- 1 large onion thickly sliced
- 3 cloves garlic minced
- 1 tbsp olive oil
- 1 1/2 cups low-sodium beef broth prepared
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1/2 tsp dried rosemary crushed
- 1 tsp table salt
- 1/2 tsp black pepper
- 1 tbsp all-purpose flour
- 2 tbsp water for flour slurry; water has zero nutrients
Instructions
- Pat roast dry and season with salt and pepper. Heat oil in a large skillet over medium-high heat. Brown roast on broad sides for 4–5 minutes each, then place in a 6-quart slow cooker over the carrots and onion.
- Lower skillet heat to medium. Stir garlic and tomato paste in the remaining oil for 1 minute. Add broth and Worcestershire and scrape up the browned bits. Pour into the cooker and add thyme and rosemary.
- Cover and cook on LOW about 8 hours, allowing 8–10 hours until a fork twists easily in the meat. Do not stop simply because it reaches a safe minimum temperature; chuck needs a long cook for its connective tissue to soften.
- Move meat and vegetables to a serving dish. Pour all cooking liquid into a saucepan, retaining the rendered fat in this baseline. Bring to a simmer. Whisk flour and water until completely smooth, then whisk into the liquid. Simmer 5–8 minutes until lightly thickened.
- Break roast into six equal portions and divide carrots, onion and all gravy among them. If more gravy reduction is needed, keep the roast covered while it simmers.
Notes
One serving is one of 6 equal portions of the complete recipe, including all listed sides, sauces and toppings. Extra serving suggestions are not included. Nutrition is estimated and changes with brands, portions and substitutions.