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a blue bowl filled with a pot roast and vegetables
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5 from 14 votes

Slow Cooker Pot Roast

This slow cooker pot roast recipe features a small roast, delivering tender, flavorful beef with perfectly cooked vegetables in a rich gravy. It's easy to prepare and perfect for one!
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Main Dish
Cuisine: American
Diet: Gluten Free, Low Lactose
Keyword: beef, chuck roast, crockpot pot roast, pot roast, slow cooker pot roast
Servings: 1 serving
Author: Joanie Zisk

Equipment

Ingredients

  • ½ small onion -thinly sliced (3.5 ounces)
  • 1 medium carrot -chopped (2.6 ounces)
  • ½ celery rib -chopped (1.4 ounces)
  • 2 small red potatoes -cut into quarters (4 ounces)
  • ½ teaspoon coarsely ground black pepper
  • ½ teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon kosher salt
  • 8 ounces boneless chuck roast
  • ½ tablespoon avocado oil or use canola oil or vegetable oil
  • 3 cloves garlic -peeled
  • 1 cup beef broth
  • 1 tablespoon cornstarch
  • 2 tablespoons water
US - Metric

Instructions

  • Prepare the Vegetables: Place sliced onions, celery, carrots, and potatoes in a 1.5 or 2-quart slow cooker.
  • Mix the Seasonings: In a small bowl, combine pepper, Italian seasoning, garlic powder, onion powder, and salt. Set aside.
  • Season the Beef: Pat the beef dry with paper towels and rub the seasoning mix evenly over all sides.
  • Sear the Beef: Heat oil in an 8 or 10-inch skillet over medium heat. Use slightly less oil if using an 8-inch skillet. Sear the beef until golden brown on all sides, about 2 minutes per side. Transfer the beef to a plate.
  • Add Garlic to the Roast: Use the tip of a sharp knife to make 1-inch deep slits all over the top of the roast. Widen the slits with your fingers and insert garlic cloves into the meat as far as possible.
  • Assemble in the Slow Cooker: Place the beef on top of the vegetables in the slow cooker. Pour the broth over the roast and vegetables, then cover with the lid.
  • Cook the Roast: Cook on low for 8 hours or on high for 4 hours.
  • Prepare the Slurry: In a small bowl, mix cornstarch and water until smooth.
  • Thicken the Gravy: Remove the beef from the slow cooker and transfer it to a plate. Stir the cornstarch slurry into the broth in the slow cooker until blended. Return the beef to the slow cooker and spoon some gravy over it. Cover and cook on high for 15 minutes to thicken the gravy.
    Pro Tip: If the gravy is too thin, whisk together more cornstarch and cold water, then stir it into the slow cooker and cook until thickened.
  • Shred the Meat: Use two forks to tear the beef into smaller pieces and stir it into the gravy.
  • Serve: Transfer the pot roast and vegetables to a bowl, and enjoy!

Notes

    • Read First: Review the recipe and Ingredient Notes before starting. Having everything prepped makes cooking smoother.
    • Sear for Flavor: Don’t skip searing—it creates a flavorful crust and enhances the taste of the roast.
    • Let the Seasoning Set: After seasoning, let the meat sit for a few minutes to absorb the flavors before searing.
    • Boost Garlic Flavor: Inserting whole garlic cloves into the roast infuses it with rich, deep garlic flavor as it cooks.
    • Doubling The Recipe: If you double this recipe use a 3 to 3-½ quart slow cooker.  

Nutrition

Serving: 1serving | Calories: 787kcal | Carbohydrates: 38g | Protein: 68g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 192mg | Sodium: 1194mg | Potassium: 1975mg | Fiber: 6g | Sugar: 4g | Vitamin A: 10225IU | Vitamin C: 38mg | Calcium: 81mg | Iron: 3mg

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