Slow Cooker Pot Roast

Instructions

Step 1 Season the chuck roast with salt, black pepper, garlic powder, and onion powder./nStep 2 Heat olive oil in a skillet over medium-high heat and sear the roast on all sides until browned./nStep 3 Transfer the roast to the slow cooker./nStep 4 Add chopped onion and minced garlic on top of the roast./nStep 5 Pour in beef broth and Worcestershire sauce, then stir in tomato paste./nStep 6 Add thyme, rosemary, and bay leaf./nStep 7 Arrange potatoes and carrots around the roast./nStep 8 Cover and cook on low for 8–10 hours or on high for 4–6 hours until the meat is fork-tender./nStep 9 Remove the roast and vegetables and set aside./nStep 10 In a small bowl, mix cornstarch and water to create a slurry, then stir into the slow cooker juices./nStep 11 Cook on high for 10–15 minutes until the gravy thickens./nStep 12 Serve the pot roast with vegetables and spoon gravy over the top, garnished with fresh parsley.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions for up to 3 months. Reheat gently on the stovetop or in the microwave with extra broth to keep the meat moist and tender.