Slow Cooker Beef Pot Roast

Background and History

Beef pot roast is a beloved comfort food dish with a rich history. It originated as a way to tenderize tougher cuts of beef through slow cooking, often using cheaper cuts that were more readily available to households. Over time, it evolved into a classic dish enjoyed by families around the world for its simplicity and delicious flavor. Slow cooker beef pot roast offers a convenient modern twist on this traditional recipe, allowing busy cooks to achieve tender, succulent meat with minimal effort.

Ingredients

3-4 pounds beef chuck roast

4 carrots, peeled and cut into chunks

3 potatoes, peeled and cut into chunks

1 onion, sliced

4 cloves garlic, minced

2 cups beef broth

1/4 cup Worcestershire sauce

2 tablespoons tomato paste

1 tablespoon soy sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

2 tablespoons cornstarch (optional, for thickening)

Serves

6-8

Preparation Time

15 minutes

Cooking Time

8-10 hours on low heat

Instructions

Place the beef chuck roast in the slow cooker.

Arrange the carrots, potatoes, onion, and minced garlic around the roast.

In a mixing bowl, combine beef broth, Worcestershire sauce, tomato paste, soy sauce, dried thyme, dried rosemary, salt, and pepper. Stir until well blended.

Pour the mixture over the beef and vegetables in the slow cooker.

Cover and cook on low heat for 8-10 hours, or until the beef is tender and easily shreds with a fork.

Once cooked, remove the beef and vegetables from the slow cooker and transfer them to a serving platter.

If desired, thicken the cooking liquid to make gravy: In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. Stir the cornstarch mixture into the hot liquid in the slow cooker and cook on high for 15-20 minutes, or until thickened.

Serve the beef pot roast and vegetables hot, with the gravy drizzled over the top.

Nutrition Facts

(Per Serving)

Calories: 400 kcal

Total Fat: 20g

Cholesterol: 120mg

Sodium: 800mg

Total Carbohydrates: 20g

Protein: 35g

Notes

For added flavor, you can sear the beef chuck roast in a hot skillet before placing it in the slow cooker.

Feel free to customize the vegetables according to your preference, such as adding celery, parsnips, or mushrooms.

Leftover beef pot roast can be stored in the refrigerator for up to 3-4 days and reheated for additional meals.

Allergy Warning

Check the ingredients of the Worcestershire sauce and soy sauce for allergens such as gluten or soy, depending on your dietary restrictions.

Be mindful of any allergies to ingredients such as garlic or onion.