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Slow-Cooker Pot Roast

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Get a head start on dinner with this fresh take on a slow-simmered, all-in-one meal that makes clean-up a breeze.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, October 2008

Ingredients

  • 1 tablespoon cornstarch
  • 8 medium carrots, cut into thirds
  • 2 medium onions, each cut into 8 wedges
  • Coarse salt and ground pepper
  • 1 beef chuck roast (3 pounds), trimmed of excess fat
  • 2 tablespoons Worcestershire sauce

Directions

  1. In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.

  2. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).

  3. Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

Cook's Notes

Oven method: Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until roast is tender, 3 1/2 to 4 hours. Proceed with step 3.

Reviews Add a comment

  • jeffclearwater
    14 JUN, 2017
    The poor carrots! There is absolutely no reason to cook them for six or ten hours. They will be mush and have no carrot taste. I can't believe that recipes like this are being published.
    Reply
  • sjconnell19gma
    9 APR, 2017
    simple and perfect every time - I admit I was surprised at how delicious this was. I have never made pot roast without browning the meat, but this works!
    Reply
  • pkasimirs
    6 MAR, 2017
    The video appears to be brisket and not a chuck roast. Would think either cut would be good but the chuck roast would fall apart whereas the brisket will be tender and can be sliced.
    Reply
  • jodimcelwee
    24 FEB, 2017
    This is the best basic pot roast recipe I've ever had. I was skeptical as I tend to use a lot of [filtered]es and herbs when I cook, but this really doesn't need any other ingredients to be fantastic. I've also made this adding some potatoes and mushrooms as well as the carrots and onions since we love veggies, and it's still perfect.
    Reply
  • dale_38hotmail
    17 AUG, 2016
    Next time I'll use less worcestershire sauce. The recipe was good but the amount of worcestershire sauce left an aftertaste and unpleasant sensation in my mouth and throat after the meal was finished.
    Reply
  • gocatwoman
    5 MAR, 2016
    wouldn't it be easier whisk corn starch and water together then put in slow cooker just sayin
    Reply
  • imaginetr
    22 JAN, 2016
    Prep = A, Ingredients = A, Cooking ease = A+, Vegetable result = B, Roast result = C, Overall Appearance = B, Au Jus = C Trying to expand our dinner selections for our family of 2 adults + 3 kids. Everything done to prepare this to cook was super easy. Cooking was even easier in the slow cooker. The results however, would make me look for other recipes and/or try my own seasoning variations. The roast, carrots & onions all turned out great in appearance & texture. The taste fell well short.
    Reply
  • claire0712
    23 AUG, 2015
    This is so good! I no longer bother with other pot roast recipes. This one is so easy and is consistently perfect.
    Reply
  • Gabby654
    12 JUN, 2015
    This is my favourite thing to make in the crock pot. I do modify after making so many times I double the Worcester sauce, add 4 cloves of garlic, some tomato, Dijon mustard and some soy sauce to the gravy at the end --- Delicious
    Reply
  • RD_Arcadia
    20 MAY, 2015
    Delicious!!! I was skeptical, no longer. My kids loved it. The only change I made was the amount of vegetables - I only used one onion and three carrots. I'll be making this dish again! Thank you. :)
    Reply