You only need about 20 minutes of active preparation before the appliance takes over. A quick stovetop gravy made from tomato paste, flour, and beef broth gets poured over the roast. Eight hours later, you have a complete dinner ready to slice and serve.
Why this works
- Searing the beef chuck roast creates a browned crust that adds depth to the final gravy.
- Cooking the carrots and celery in large chunks prevents them from turning to mush during the long simmer.
- Making the gravy base in the same skillet picks up the browned bits left behind by the beef.
Ingredients you'll need
- Beef chuck roast: Look for a well-marbled four-pound (1.8 kg) roast. The connective tissue breaks down during the long cooking time.
- Beef broth: Choose a low-sodium option so you can control the salt level in the finished gravy.
- Tomato paste: This adds a savory, roasted flavor to the liquid base.
- Vegetables: Cut the carrots, celery, and onions into uniform two-inch (5 cm) pieces so they cook evenly.
- All-purpose flour: Used to coat the meat for searing and to thicken the gravy.
Exact quantities are in the recipe card below.
How to make it
Step 1: Sear the roast
Season the beef generously with salt and pepper, then dust it with flour. Brown the meat in a hot skillet with oil until a crust forms on all sides. Move the seared roast and the chopped vegetables into the slow cooker insert.
Step 2: Build the gravy
In the empty skillet, cook the tomato paste until it darkens slightly. Whisk in the flour and beef broth, scraping up any browned bits from the bottom of the pan. Simmer the mixture with the herbs and spices until it thickens into a smooth gravy.
Step 3: Slow cook
Pour the warm gravy over the beef and vegetables in the slow cooker. Cover the machine and cook on the low setting for eight hours. The meat will become tender enough to slice easily.
Step 4: Rest and serve
Remove the roast and let it rest on a cutting board. Strain the vegetables from the liquid and toss them with fresh parsley. Slice the beef against the grain and serve it with the reserved gravy.
Serve it with
Serve this pot roast with creamy mashed potatoes or thick slices of crusty bread to soak up the savory gravy.
Storage and reheating
Store leftover pot roast and vegetables in an airtight container in the refrigerator for up to 4 days. Freeze the meat and gravy for up to 3 months. Thaw overnight in the refrigerator and reheat gently in a covered saucepan over medium-low heat until warmed through.
FAQ
Can I cook this on high instead of low?
Cooking a chuck roast on high usually takes 4 to 5 hours. However, the low setting for 8 hours yields a much more tender result because the tough fibers have more time to break down.
Do I have to sear the meat first?
Searing is not strictly required for food safety, but it adds significant depth and savory flavor to the dish. Skipping this step will result in a paler, less flavorful gravy.
Can I add potatoes to the slow cooker?
Yes, you can add baby potatoes or large chunks of russet potatoes. Place them in the slow cooker along with the carrots and celery.
