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Slow Cooker Classic Beef Pot Roast with Root Vegetables and Gravy
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Measuring Cups

Ingredients
  

  • 3 lb beef chuck roast
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 medium carrots, peeled and cut into chunks
  • 4 medium potatoes, quartered
  • 2 parsnips, peeled and cut into chunks
  • 1 large onion, sliced
  • 3 garlic cloves, minced
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 2 tbsp all-purpose flour

Instructions
 

  • Season the chuck roast on all sides with the salt and black pepper. Place it in the bottom of the slow cooker.
  • Arrange the carrot chunks, potato quarters, parsnip chunks, and onion slices around the roast. Sprinkle the minced garlic over the top.
  • Stir the Worcestershire sauce into the beef broth. Pour the mixture over the meat and vegetables.
  • Lay the thyme sprigs, rosemary sprig, and bay leaf on top of the ingredients.
  • Cover and cook on low for 8 hours until the beef pulls apart easily with a fork.
  • Remove the roast and vegetables to a serving platter. Discard the herb sprigs and bay leaf.
  • Ladle 1 cup of the cooking liquid into a small bowl and whisk in the flour until smooth. Stir the mixture back into the slow cooker and cook on high for 10 minutes to thicken into gravy.
  • Slice or shred the beef and serve it with the vegetables and gravy.

Notes

If the gravy seems too thin after 10 minutes, whisk in an extra teaspoon of flour and cook a few minutes longer. Leftovers reheat well in a covered skillet with a splash of broth to loosen the gravy. The parsnips add a mild sweetness that balances the savory beef, but you can swap them for extra carrots if needed.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Measuring Cups