When it comes to serving a crowd, planning out a meal can be really stressful. It’s hard enough to keep your family happy, what do you do when it comes to feeding an even larger group? That’s where the slow cooker comes in; there’s some prep work involved in this dish, but it’s so worth it when you get to throw it all in the slow cooker and walk away. Plus, all the veggies that help flavor the roast and all the pan juices that you’re left with at the end all serve a second purpose when you’re serving it up for dinner side dish and gravy!
Regardless of occasion, this pot roast is definitely one to try out, because of it’s amazing flavor and tenderness, and the no-hassle ease with which it’s made. Now throw everything into your slow cooker and take it easy, knowing you’re going to be having something amazing for dinner.
Slow Cooker Pot Roast
- 1, 3-4-pound beef chuck roast, trimmed of fat
- 3 cups beef broth
- 6 carrots, peeled and roughly chopped
- 4 ribs celery, rinsed and chopped
- 3 cloves garlic, crushed
- 2 onions, chopped
- 2 bay leaves
- 2 sprigs thyme
- 3 tablespoons cold water
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cornstarch
- kosher salt and freshly ground pepper, to taste
- In a small cup, stir together cornstarch and 3 tablespoons water until no lumps remain.
- Pour cornstarch mixture into slow cooker and add carrots, celery, onions and garlic. Season with salt and pepper, and add bay leaf and thyme.
- Mix together to make sure everything is thoroughly coated.
- Season your roast generously with salt and pepper and rub all over with Worcestershire sauce.
- Transfer roast to slow cooker and place on top of vegetables. Pour beef broth over roast and cook on low for 10-12 hours, or overnight.
Note: you can also cook on high for 5-7 hours, or until desired doneness is reached.
- Let roast rest 10 minutes before slicing thinly. Transfer veggies to serving platter (optional), strain cooking liquids and serve with roast.
Recipe adapted from Martha Stewart