Ingredients
Scale
The Roast
- 1 chuck roast, 3–4 lbs (1.4–1.8 kg)
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp vegetable oil
The Vegetables
- 4 medium carrots, cut into 2-inch chunks
- 1½ lbs (680g) Yukon Gold or red potatoes, halved or quartered
- 1 large yellow onion, cut into thick wedges
- 4–6 garlic cloves, whole
The Braising Liquid
- 1 cup (240ml) low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
For the Gravy (Optional)
- 1 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Season the roast. Pat the chuck roast completely dry with paper towels. Mix the salt, pepper, garlic powder, and onion powder and rub the mixture on all sides of the roast.
- Sear. Heat the oil in a large cast iron skillet or heavy-bottomed pan over HIGH heat until shimmering. Sear the roast for 3 to 4 minutes per side, undisturbed, until a deep brown crust forms on all four sides. Do not rush this step. Transfer the seared roast to a plate.
- Deglaze. Pour a splash of beef broth into the hot skillet and scrape up all the browned bits from the bottom of the pan with a wooden spoon. Pour this liquid into the slow cooker.
- Layer the vegetables. Place the carrots, potatoes, onion wedges, and garlic cloves in the bottom and around the sides of the slow cooker insert.
- Make the braising liquid. In a small bowl or measuring cup, whisk together the remaining beef broth, Worcestershire sauce, tomato paste, Dijon mustard, thyme, and rosemary. Pour over the vegetables.
- Add the roast. Place the seared chuck roast on top of the vegetables. The liquid should come about one-third of the way up the roast — do not submerge it.
- Cook. Place the lid on the slow cooker. Cook on LOW for 8 hours. Do not lift the lid during cooking.
- Rest. Carefully transfer the roast to a cutting board. Rest for 10 minutes, then use two forks to pull it into large, tender chunks.
- Make the gravy. Ladle the braising liquid through a fine-mesh sieve into a small saucepan. Bring to a boil over medium-high heat. Whisk together the cornstarch and cold water, then whisk the slurry into the boiling liquid. Cook for 2 minutes, stirring constantly, until thickened. Taste and adjust seasoning.
- Serve. Arrange the pulled roast and vegetables on a platter or in bowls. Ladle the gravy over everything and serve immediately.
Notes
- Searing is the most important step. It is the difference between a good pot roast and an outstanding one. Ten minutes of effort at the start pays dividends across the entire dish.
- LOW only. HIGH heat produces a tougher, drier result. The collagen-to-gelatin conversion that makes chuck roast fall-apart tender happens specifically at the lower, slower temperature. Do not switch to HIGH to save time.
- Don’t add too much liquid. The slow cooker environment produces almost no evaporation. Too much liquid dilutes the final braising liquid and produces a thin, watery gravy. One cup of broth is sufficient — the roast releases additional moisture during cooking.
- Yukon Golds hold their shape. Russet potatoes become mealy and disintegrate during the long cook. Yukon Gold or red potatoes hold their structure and develop the correct creamy texture.
- The gravy is worth making. The braising liquid after 8 hours of absorbing chuck roast, fond, and vegetables is extraordinary. Thickened with cornstarch, it takes about 5 minutes to make and elevates the entire dinner.
- Check the roast, not the clock. A 3-pound roast on LOW is typically done in 8 hours, but slow cookers vary. The roast is done when it shreds easily with two forks and an instant-read thermometer reads at least 190°F — the temperature at which collagen is fully converted to gelatin.
- Prep Time: 15 minutes
- Cook Time: 8 hours (on LOW)
- Category: Comfort Food, Dinner, Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free