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Slow cooker roast, potatoes, and carrots. A classic dinner simplified in the slow cooker.

Slow cooker pot roast

A classic one dish roast beef dinner simplified by the slow cooker.

Course Main Course
Cuisine American
Keyword crockpot, pot roast, slow cooker
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6
Author Tara Buss

Ingredients

  • 1 4-5 lb beef roast any kind will work although I prefer chuck roast
  • 2 tsp sea salt
  • ½ tsp pepper
  • 4-5 red or yellow skinned potatoes scrubbed and quartered
  • 1 onion skin removed and quartered
  • 3-4 carrots peeled and chopped into 2 inch pieces
  • 2 cloves garlic crushed or minced
  • 1-½ tsp oregano
  • ½ tsp thyme
  • 1 cup beef stock or water
  • 2 T. butter
  • 2 T. flour gluten free flour, non-GMO cornstarch or arrowroot powder
  • salt and pepper to taste

Instructions

  1. Season meat thoroughly with salt and pepper.

  2. In a hot large skillet, sear meat on both sides in a little oil until a nice brown crust has formed.

  3. Add chopped onion quarters, carrots and potatoes in the slow cooker along with the water or broth.

  4. Place seared roast in crockpot.

  5. Then add garlic, oregano, and thyme evenly over the meat.

  6. Place on lid and cook on low for 6-8 hours or on high for 4-5 hours.

  7. After time has elapsed, remove roast, potatoes and carrots from crockpot and place on a platter to cool. You may need to add more salt and pepper at this point to the vegetables.

  8. To make a gravy, strain your liquid still in the crockpot with a fine mesh strainer. Set strained liquid aside.
  9. In a small saucepan, melt 2 T. butter over medium heat.
  10. Add 2 T. flour of choice and whisk to create a roux. Cook for 1-2 minutes. (See Note below for gluten free version)
  11. Add reserved strained liquid to roux, whisking to prevent lumps.
  12. Simmer until thickened. Taste test and adjust seasonings if needed.
  13. Slice your roast and serve with hot gravy and vegetables on the side.

Recipe Notes

For gluten free gravy, add strained gravy to a small saucepan. Heat until beginning to bubble. Make a slurry with cornstarch or arrowroot powder and a small amount of water. Pour into hot liquid and whisk until thickened. Season with salt and pepper. Arrowroot does best when added right at the end. It can lose thickening power the longer it cooks.