Easy Slow Cooker Pot Roast
This Easy Slow Cooker Pot Roast recipe makes a tender and flavorful roast with baby carrots and potatoes.
Servings: 6
Ingredients
- 2-3 pounds boneless beef chuck roast
- 3 medium potatoes, peeled and cut into bite sized pieces
- 1 pound baby carrots
- 32 ounces beef broth
- 1 teaspoon minced garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- ½ teaspoon salt
For The Gravy
- ¼ cup cold water
- 2 Tablespoons cornstarch
Instructions
- Spray the bowl of the slow cooker with nonstick cooking spray and place the roast in the center of the pot.
- Arrange the vegetables around the sides of the roast.
- In large bowl stir together the beef broth, minced garlic, Italian seasoning, onion powder, black pepper, and salt . Pour the mixture over the top of the meat and vegetables.
- Place the lid on the slow cooker and cook on low for 8 hours.
- When the meat is cooked through, remove it and the vegetables from the slow cooker to platter and allow to cool slightly. Then shred the beef.
- Remove two cups of liquid from the slow cooker and pour it into a saucepan. In a small bowl combine the water and cornstarch and stir until the cornstarch has dissolved. Once dissolved pour it into the saucepan and stir to combine.
- Cook the gravy mixture over medium heat until it begins to simmer, stirring occasionally. Allow the gravy to simmer for around five minutes, until thickened. Serve over the meat and vegetables.
Notes
Optional: For richer flavor and texture you can sear the pot roast for 1 to 2 minutes on each side until lightly browned before adding to the slow cooker.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.