Description
A comforting and flavorful slow cooker pot roast featuring tender beef, baby potatoes, and carrots, all smothered in a rich, homemade gravy made with balsamic vinegar, tomato paste, and Worcestershire sauce. Perfect for an easy, hands-off meal that yields melt-in-your-mouth results.
Ingredients
Scale
Seasoning Rub
- 1½ teaspoons seasoning salt (I use Lawry’s)
- 1½ teaspoons garlic powder
- 1½ teaspoons Italian seasoning
- ½ teaspoon onion powder
- ¼ teaspoon pepper
Main Ingredients
- 2½ pounds chuck or blade beef roast (1.2 kg)
- 2 tablespoons oil
- ½ medium onion, finely chopped
- 1½ cups low-sodium beef broth
- 2 tablespoons balsamic vinegar
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
Thickening Mixture
- 1½ tablespoons cornstarch
- 1½ tablespoons water
Vegetables
- 1½ pounds baby potatoes, halved if large
- 2 large carrots, peeled and cut into 1″ slices
Optional
- 2 tablespoons ketchup
Instructions
- Prepare the Seasoning Rub: In a small bowl, mix together seasoning salt, garlic powder, Italian seasoning, onion powder, and pepper. Rub this mixture firmly and evenly all over the beef roast to infuse it with flavor.
- Sear the Roast: Heat a large skillet over high heat and add oil. Once hot, sear the roast on all sides until nicely browned. This locks in the juices and adds a deep, caramelized flavor. Transfer the roast to a 4- to 6-quart slow cooker.
- Cook Onion and Build Sauce: In the same skillet, reduce heat to medium and add the chopped onion. Cook until softened and translucent, about 3-5 minutes. Add beef broth, balsamic vinegar, tomato paste, Worcestershire sauce, and honey; stir well to combine and deglaze the pan, scraping up any browned bits from the bottom.
- Thicken the Sauce: In a small bowl, whisk cornstarch and water together until smooth. Pour this mixture into the skillet with the sauce. Stir continuously over medium heat for 2 to 3 minutes until the sauce thickens slightly and turns glossy.
- Add Vegetables and Sauce to Slow Cooker: Place the halved baby potatoes and carrot slices around the roast in the slow cooker. Pour the prepared sauce over the roast and vegetables, ensuring everything is well coated.
- Slow Cook the Roast: Cover the slow cooker with its lid and cook on low for 8 hours, or until the roast is tender enough to shred easily with a fork and the potatoes are cooked through.
- Finish and Serve: Carefully remove the roast from the slow cooker and slice or shred as desired. Stir ketchup into the gravy if using for a slight tangy sweetness. Serve the sliced roast and vegetables with the flavorful gravy spooned over the top for a complete, hearty meal.
Notes
- This Slow Cooker Pot Roast delivers incredibly rich flavor with minimal effort, making it perfect for busy days.
- The gravy is exceptionally delicious and pairs beautifully with creamy potatoes and tender carrots.
- You can omit the ketchup if you prefer a more traditional gravy flavor.
- Using a chuck or blade roast ensures the meat becomes tender and juicy after slow cooking.
- Searing the meat before slow cooking enhances the overall taste by adding caramelization.
Nutrition
- Serving Size: 1 serving
- Calories: 536 kcal
- Sugar: 7 g
- Sodium: 935 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 41 g
- Cholesterol: 138 mg
