Slow Cooker Pot Roast That Warms the Heart

A rich, comforting dish where the beef turns tender, the vegetables soak up flavor, and the whole kitchen smells amazing.

👉Ingredients:

↪️1 chuck roast (about 3 lbs)

↪️Olive oil

↪️1 lb carrots, peeled and cut into large chunks

↪️2 lbs potatoes, peeled and cut into large chunks

↪️1 onion, peeled and cut into large chunks

↪️2 celery stalks, cut into chunks (optional)

↪️1 cup beef broth

↪️1 tablespoon cornstarch

🔹️🔹️Seasoning Mix:

↪️2 tbsp steak seasoning (store-bought with peppercorns, garlic, paprika, parsley & salt)

↪️1 tbsp kosher salt

↪️1 tbsp dried ththyme

↪️1 tbsp dried rosemary

👉Directions:

✅️1. Make the Seasoning Mix:

◾️In a small bowl, mix together the steak seasoning, kosher salt, thyme, and rosemary. Set aside.

✅️2. Prepare the Roast:

◾️Rub both sides of the chuck roast with olive oil, then season generously with 1/3 of the seasoning mix on each side.

◾️Sear the roast in a hot skillet over medium-high heat for 2–3 minutes per side, until browned. Transfer it to the slow cooker.

✅️3. Prepare the Vegetables:

◾️In a large bowl, toss the carrots, potatoes, onion, and celery with a drizzle of olive oil and the remaining seasoning mix.

◾️Sauté the vegetables in the same skillet for about 5 minutes to give them a nice golden edge and extra flavor.

✅️4. Cook in the Slow Cooker:

◾️Place the sautéed vegetables over the roast in the slow cooker. Pour in the beef broth.

◾️Cover and cook on LOW for 9 hours or HIGH for 6 hours, until the meat is fall-apart tender.

✅️5. Make the Gravy:

◾️Once done, use a turkey baster or ladle to collect most of the cooking juices. Transfer them to a small saucepan.

◾️Bring to a simmer over medium heat. Mix the cornstarch with a little cold water, then whisk into the pan juices. Simmer until thickened. Taste and adjust seasoning if needed.

✅️6. Serve:

◾️Transfer the roast and veggies to a serving platter. Pour the rich gravy on top and serve warm.

👉4 Helpful Tips:

▶️1. Searing Adds Flavor: Don’t skip the searing step — it locks in juices and creates that rich, savory crust.

▶️2. Cut Veggies Large: Big chunks help prevent the vegetables from turning mushy after long cooking.

▶️3. Use Yukon Gold Potatoes: They hold their shape better than russets in the slow cooker.

▶️4. Make Ahead: You can prep everything the night before and store it (covered) in the fridge, then start cooking in the morning!