Name: Pot Roast Slow Cooker Recipe
Prep time: 10 min
Cook time: 10 h
Total time: 10 h 10 min
Cuisine: American
Ingredients: 3 to 4-pound chuck roast; Salt and pepper (generous amounts); 1 tablespoon oil (optional, for browning); 1 1/2 cups water; 1 1/2 teaspoons Better Than Bouillon Beef Base (or substitute with 1.5 cups beef stock); 1/2 teaspoon dried thyme; 1 bay leaf; 2 (1-oz) packets onion soup mix; 2 pounds carrots, peeled and chopped into large chunks; 2–3 cups drippings from roast; 1–2 cups cold water (or beef stock); 1/3 to 1/2 cup flour; 2 teaspoons Better Than Bouillon Beef Base; 2 tablespoons butter (optional); Salt and pepper, to taste

Description

This fall-apart tender slow cooker pot roast is packed with savory flavor, juicy beef, and perfectly cooked carrots. A comfort food classic made easy with minimal effort!

Ingredients

For the Roast:

3 to 4-pound chuck roast

Salt and pepper (generous amounts)

1 tablespoon oil (optional, for browning)

1 1/2 cups water

1 1/2 teaspoons Better Than Bouillon Beef Base (or substitute with 1.5 cups beef stock)

1/2 teaspoon dried thyme

1 bay leaf

2 (1-oz) packets onion soup mix

2 pounds carrots, peeled and chopped into large chunks

For the Gravy:

2–3 cups drippings from roast

1–2 cups cold water (or beef stock)

1/3 to 1/2 cup flour

2 teaspoons Better Than Bouillon Beef Base

2 tablespoons butter (optional)

Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Optional Browning Step: Heat skillet over medium-high heat. Salt and pepper roast generously. Sear roast on all sides in 1 tbsp oil until browned (5–6 minutes).

Transfer roast to a 6-quart slow cooker.

Deglaze skillet with 1.5 cups water and beef base, scraping up browned bits. Pour into slow cooker.

Add thyme, bay leaf, and sprinkle onion soup mix directly on the roast. Pat it in with hands.

Cover and cook on low for 8–10 hours. (Optional: Start on high for 1 hour, then reduce to low.)

Add carrots about 3 hours before serving.

When roast is fork-tender, transfer roast and carrots to a platter. Let rest, then slice or shred roast.

For the Gravy:

Separate fat from drippings.

In saucepan, bring drippings to a boil.

Whisk flour into cold water or stock, then slowly add to boiling drippings.

Stir in beef base. Simmer 3–5 minutes until thickened.

Add butter (optional) and season to taste.

Serve roast and carrots with gravy. Pairs perfectly with mashed potatoes!

Notes

Meat Tips: Use well-marbled chuck roast or shoulder roast for tenderness.

Bouillon Substitute: Replace water + bouillon with 1.5 cups high-quality beef stock.

Gravy Adjustments: Adjust flour and liquid ratio to reach your preferred gravy thickness.

Make-Ahead Friendly: Roast can be prepped in the slow cooker insert the night before.

Serving Suggestion: Serve with creamy mashed potatoes for the ultimate comfort meal.

Prep Time: 10 minutes
Cook Time: 10 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American