Slow Cooker Pot Roast with Onions (Printable)
Tender beef chuck roast with caramelized onions, carrots, and celery in savory gravy. A classic comfort meal made simple in the slow cooker.
# What You'll Need:
→ Beef
01 - 3 pounds beef chuck roast
02 - 2 teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
→ Vegetables and Aromatics
04 - 3 large yellow onions, sliced
05 - 4 cloves garlic, minced
06 - 4 medium carrots, peeled and cut into 2-inch pieces
07 - 2 celery stalks, cut into 2-inch pieces
→ Liquids
08 - 1 cup beef broth
09 - 1/2 cup dry red wine, optional
10 - 2 tablespoons tomato paste
11 - 1 tablespoon Worcestershire sauce
→ Herbs and Seasoning
12 - 2 sprigs fresh thyme or 1 teaspoon dried thyme
13 - 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
14 - 2 bay leaves
→ Thickener
15 - 2 tablespoons cornstarch, optional
16 - 2 tablespoons cold water, optional
# How-To Steps:
01 - Pat the beef roast dry with paper towels and season all sides evenly with salt and pepper. Heat a large skillet over medium-high heat and sear the roast on all sides until deep brown, approximately 3 to 4 minutes per side. Transfer to the slow cooker.
02 - In the same skillet, add sliced onions and sauté for 3 to 4 minutes until softened and browned at the edges. Add minced garlic and cook for 1 additional minute. Transfer the onion mixture to the slow cooker.
03 - Distribute the carrots and celery pieces around the beef roast in the slow cooker.
04 - In a mixing bowl, whisk together beef broth, red wine if using, tomato paste, and Worcestershire sauce until well combined. Pour the mixture evenly over the roast and vegetables.
05 - Place thyme, rosemary, and bay leaves into the slow cooker, distributing them throughout the ingredients.
06 - Cover the slow cooker and cook on LOW setting for 8 hours until the beef yields easily to a fork and all vegetables are tender.
07 - Transfer the beef and vegetables to a serving platter using tongs. Discard the herb sprigs and bay leaves from the cooking liquid.
08 - If desired, mix cornstarch with cold water to create a slurry. Stir the slurry into the slow cooker liquid, cover, and cook on HIGH for 10 to 15 minutes until the sauce reaches the desired thickness.
09 - Slice or shred the pot roast and arrange on the serving platter. Spoon the caramelized onions and rich gravy over the meat and vegetables. Serve immediately.
# Expert Advice:
01 -
- The slow cooker does all the work while you live your life, returning you to a house filled with mouthwatering aromas that signal dinner is practically done.
- The humble chuck roast transforms into something so tender and flavorful that guests will think you spent hours actively cooking rather than simply planning ahead.
02 -
- Do not skip the searing step I once did in a rush and ended up with pale, less flavorful meat that made me regret saving those few minutes.
- If your gravy separates slightly after refrigerating leftovers, simply reheat gently while stirring and it will come back together beautifully.
03 -
- Choose a chuck roast with good marbling rather than a leaner cut the fat melts away during cooking, basting the meat from within and creating that fall-apart texture.
- Let the finished pot roast rest for 15 minutes before slicing against the grain, allowing the juices to redistribute throughout the meat rather than spilling out onto your cutting board.