Slow Cooker Beef Roast Dinner (Printable)

Tender beef chuck roast with baby potatoes, carrots, celery, and onions slow-cooked in beef broth with herbs for an easy, comforting family meal.

# What You Need:

→ Beef

01 - 3 lb beef chuck roast

→ Vegetables

02 - 1.5 lb baby potatoes, halved if large
03 - 4 large carrots, peeled and cut into 2-inch pieces
04 - 2 celery stalks, chopped
05 - 1 large yellow onion, cut into wedges

→ Seasonings & Herbs

06 - 4 cloves garlic, minced
07 - 2 tsp kosher salt
08 - 1 tsp freshly ground black pepper
09 - 1 ½ tsp dried thyme
10 - 1 tsp dried rosemary
11 - 2 bay leaves

→ Liquids

12 - 2 cups beef broth
13 - 2 tbsp Worcestershire sauce

→ Finishing

14 - 2 tbsp cornstarch (optional, for thickening)
15 - 2 tbsp water (optional, for thickening)
16 - Chopped fresh parsley, for garnish

# How-To Steps:

01 - Pat the beef roast dry with paper towels and season all sides generously with salt, pepper, thyme, and rosemary, pressing the spices into the meat to adhere.
02 - Heat 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 depth but can be skipped for convenience.
03 - Arrange the baby potatoes, carrots, celery, and onion wedges in an even layer at the bottom of the slow cooker insert.
04 - Place the seasoned beef roast on top of the vegetables. Sprinkle the minced garlic evenly over the roast and tuck the bay leaves into the liquid around the meat.
05 - Pour the beef broth and Worcestershire sauce over the roast and vegetables, ensuring the liquid is evenly distributed.
06 - Cover and cook on low setting for 8 hours, or until the beef pulls apart easily with a fork and vegetables are tender.
07 - Carefully transfer the roast and vegetables to a serving platter using tongs. Let the meat rest for a few minutes before slicing to retain juices.
08 - For a thicker gravy, whisk together cornstarch and water until smooth. Stir the slurry into the hot cooking liquid in the slow cooker. Cook on high for 10–15 minutes, stirring occasionally, until thickened to your desired consistency.
09 - Slice or shred the beef against the grain. Serve portions of meat and vegetables topped with gravy and a sprinkle of fresh parsley.

# Helpful Tips:

01 -
  • The meat becomes so tender you can cut it with a spoon literally
  • Everything cooks in one pot so cleanup is practically nonexistent
  • Leftovers somehow taste even better the next day
02 -
  • Searing might feel like an extra step but it is what separates good pot roast from absolutely incredible pot roast
  • Do not lift the lid during cooking every time you do you add another 30 minutes to the cook time
03 -
  • Cut your vegetables into large chunks so they do not turn to mush after hours of cooking
  • Let the meat rest for at least 10 minutes before slicing so all the juices do not run out

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