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Classic Slow Cooker Pot Roast for Fall-Apart Tender Beef

A plate featuring shredded, tender pot roast covered in rich brown gravy, served alongside roasted potatoes and carrots.
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This recipe guides you to make a classic pot roast in the slow cooker until the beef is fall-apart tender. You will achieve rich, savory flavors perfect for a hearty Sunday dinner with tender vegetables.

Ingredients

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  • 3 lb beef chuck roast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 cup beef broth
  • 1/2 cup dry red wine (optional)
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 3 large carrots, cut into 2-inch pieces
  • 1.5 lbs Yukon Gold potatoes, quartered
  • 1 large yellow onion, cut into wedges
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water (for gravy)

Instructions

  1. Pat the beef chuck roast dry with paper towels. In a small bowl, mix the salt, pepper, garlic powder, onion powder, and thyme. Rub this seasoning mix evenly over all sides of the roast.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. This step builds flavor for your juicy roast beef.
  3. Transfer the seared roast to the basin of your slow cooker.
  4. Pour the beef broth, red wine (if using), and Worcestershire sauce around the roast. Add the bay leaves.
  5. Arrange the carrots, potatoes, and onion wedges around the roast. Do not submerge the vegetables completely; they should sit mostly in the liquid.
  6. Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the beef is fork-tender and shreds easily. This ensures fall apart pot roast results.
  7. Carefully remove the roast and vegetables from the slow cooker and place them on a serving platter. Cover loosely with foil to keep warm. Discard the bay leaves.
  8. To make the gravy, skim any excess fat from the liquid remaining in the slow cooker. Measure out 2 cups of the cooking liquid into a saucepan.
  9. In a small bowl, whisk together the cornstarch and cold water until smooth. Whisk this slurry into the saucepan with the cooking liquid.
  10. Bring the liquid to a simmer over medium heat, stirring constantly until the gravy thickens, about 3 to 5 minutes. Taste and adjust seasoning if needed.
  11. Shred the beef slightly or serve the roast whole. Serve immediately with the vegetables and pour the rich gravy over the meat and potatoes.

Notes

  • For an even richer flavor base, you can brown the onions and carrots briefly in the skillet after searing the beef before adding them to the slow cooker.
  • If you prefer Dutch Oven Pot Roast instructions, sear the meat, then place it in a Dutch oven with the liquids and vegetables, cover tightly, and braise in a 325°F oven for 3.5 to 4 hours.
  • This recipe is excellent for making ahead; cool completely, store the meat and gravy separately, and reheat gently on the stovetop or in the oven.

Nutrition

Find it online: https://www.unfoldrecipes.com/classic-pot-roast-recipe-fall-apart-tender-beef/