Slow Cooker Pot Roast with Vegetables and Gravy

Instructions

Step 1: Season the beef roast with salt, black pepper, garlic powder, onion powder, thyme, and rosemary.
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Step 2: Heat olive oil in a skillet over medium-high heat and sear the roast on all sides until browned.
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Step 3: Place the potatoes, carrots, onion, and garlic in the bottom of the slow cooker.
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Step 4: Set the seared roast on top of the vegetables.
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Step 5: In a bowl, mix beef broth, Worcestershire sauce, and tomato paste, then pour over the roast.
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Step 6: Cover and cook on low for 8–9 hours or on high for 4–5 hours until the meat is tender.
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Step 7: Remove the roast and vegetables, then stir in the cornstarch mixture to thicken the gravy. Cook on high for 10–15 minutes until thickened.
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Step 8: Slice or shred the beef and serve with vegetables, topped with gravy and fresh parsley.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave until warmed through, adding a bit of broth if needed. This dish freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.