Slow Cooker Garlic Onion Pot Roast with Potatoes and Carrots
Prep Time: 20 minutes
Cook Time: 8–9 hours on LOW or 5–6 hours on HIGH
Servings: 6
Ingredients
- 3–4 lb beef chuck roast
- 1½ lb baby potatoes or Yukon Gold potatoes, halved
- 5 large carrots, cut into thick pieces
- 2 medium yellow onions, sliced
- 5 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 tablespoon brown sugar, optional
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
Step 1: Pat the beef chuck roast dry with paper towels. Season it generously on all sides with salt, black pepper, garlic powder, and onion powder.
Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the roast and sear for 3–4 minutes on each side, until a rich, deep-brown crust develops.
Step 3: Spread the sliced onions and half of the minced garlic evenly across the bottom of the slow cooker.
Step 4: Place the browned chuck roast directly on top of the onion and garlic mixture.
Step 5: Arrange the potatoes and thick carrot pieces around the sides of the roast.
Step 6: In a medium bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, dried thyme, dried rosemary, remaining minced garlic, and brown sugar, if using.
Step 7: Slowly pour the broth mixture around the roast and vegetables. The liquid does not need to completely cover the beef.
Step 8: Cover the slow cooker and cook on LOW for 8–9 hours or HIGH for 5–6 hours. The roast is ready when it is extremely tender and easily pulls apart with a fork.
Step 9: Carefully remove the roast, potatoes, and carrots from the slow cooker and transfer them to a large serving platter. Keep warm.
Step 10: To make a thicker gravy, whisk the cornstarch and cold water together until completely smooth. Stir the slurry into the hot cooking liquid.
Step 11: Cover and cook on HIGH for another 10–15 minutes, or until the gravy reaches your preferred consistency.
Step 12: Spoon the tender caramelized onions and rich garlic gravy generously over the pot roast and vegetables. Allow the beef to rest for 5–10 minutes before slicing or pulling apart.
Tips
Chuck roast is an excellent choice for slow-cooker pot roast because its connective tissue gradually breaks down during the long cooking process, creating incredibly tender and flavorful meat.
Searing the roast before adding it to the slow cooker is highly recommended. It creates a beautiful browned crust and adds deeper savory flavor to the finished dish.
Cut the carrots into large, thick pieces to prevent them from becoming too soft. Baby potatoes and Yukon Gold potatoes are particularly suitable because they hold their shape well during slow cooking.
For an even richer onion flavor, briefly sauté the sliced onions in the same skillet used to sear the beef before transferring them to the slow cooker.
If you prefer firmer vegetables, add the potatoes and carrots later in the cooking process rather than cooking them for the entire 8–9 hours.
Storage
Allow leftovers to cool before transferring the beef, vegetables, onions, and gravy to an airtight container.
Store in the refrigerator for up to 4 days. Keeping the meat in some of the gravy helps prevent it from drying out.
For longer storage, freeze individual portions with some gravy in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat gently on the stovetop, in the microwave, or in a covered baking dish until thoroughly heated.
Serving Ideas
Serve this garlic onion pot roast with warm crusty bread or soft dinner rolls for soaking up the flavorful gravy.
It also pairs beautifully with mashed potatoes, steamed green beans, roasted broccoli, Brussels sprouts, or a fresh garden salad.
For an extra-comforting meal, place the tender beef and vegetables in shallow bowls and spoon plenty of the rich onion gravy over everything before serving.
Nutrition Benefits
Beef chuck is a rich source of high-quality protein and provides important nutrients such as iron, zinc, and vitamin B12.
Carrots provide beta-carotene, which the body converts into vitamin A, while potatoes provide potassium, carbohydrates, and other essential nutrients.
A serving will generally contain approximately 450–550 calories and 35–45 grams of protein, although the exact nutrition will depend on the size and fat content of the roast and the amount of gravy consumed.
Q&A
What is the best cut of beef for pot roast?
Beef chuck roast is one of the most popular choices because its marbling and connective tissue become wonderfully tender during long, slow cooking.
Why is my pot roast still tough?
A tough pot roast usually needs additional cooking time. Continue cooking until the meat can easily be pulled apart with a fork.
Does the roast need to be completely covered with broth?
No. The cooking liquid only needs to come partially up the sides of the roast. The slow cooker will create additional moisture as the beef and vegetables cook.
Can I prepare everything the night before?
Yes. Chop the vegetables and season the beef ahead of time. Refrigerate them separately, then assemble everything in the slow cooker when you’re ready to cook.
Can I skip searing the beef?
Yes, the recipe will still work without searing. However, browning the roast first creates deeper flavor and gives the finished beef a more appetizing exterior.
How do I know when the pot roast is ready?
The roast should be extremely tender. When you insert a fork, the meat should separate easily without much resistance.
Can I make the gravy thicker?
Yes. Add the cornstarch-and-water slurry to the cooking liquid and cook on HIGH for another 10–15 minutes until the gravy thickens.
