Basic Crockpot Pot Roast With Vegetables

Slow Cooker Pot Roast
Basic Pot Roast for Slow Cooker. Diana Rattray
  • 9 hrs 18 mins
  • Prep: 18 mins,
  • Cook: 9 hrs
  • Yield: serves 6 to 8
Ratings (5)

This pot roast is a simple preparation, yet is is full of flavor. With a variety of vegetables and seasonings, it's a complete meal in one pot. The slow cooker is the perfect appliance for a pot roast, and it doesn't heat the kitchen up the way the oven or stove top would.

Add hot baked biscuits or crusty bread for a satisfying family dinner. 

What You'll Need

  • 2 tablespoons olive oil
  • 1 chuck shoulder or similar pot roast, about 4 pounds
  • Pinch kosher salt
  • Pinch black pepper (freshly ground)
  • 2 medium onions (sliced)
  • 1 1/2 pounds potatoes (small round, peeled or left unpeeled, scrubbed)
  • 3 to 4 medium carrots (peeled and cut in 1/2-inch by 3-inch sticks)
  • 3 cloves garlic (peeled)
  • 4 to 6 sprigs of thyme (or about 1 teaspoon dried leaf thyme)
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • For the Sauce:
  • 2 tablespoons cornstarch (mixed with 2 to 3 tablespoons cold water)
  • 2 teaspoons butter

How to Make It

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Sprinkle the pot roast lightly with kosher salt and pepper.
  3. Sear the pot roast on all sides. Add the onions and continue cooking until onions are just beginning to brown. 
  4. Put the potatoes, carrots, and garlic in the slow cooker. Add the browned roast and the onions, along with the thyme sprigs or dried thyme. 
  5. Combine the beef broth with the Worcestershire sauce and pour over the roast and vegetables. 
  1. Cover and cook on LOW for 9 to 11 hours, or on HIGH for about 4 1/4 to 5 1/2 hours. 
  2. Remove the roast and vegetables to a platter and keep warm.
  3. Strain the remaining broth and let stand for a few minutes. Skim off fat. Or, use a gravy separator to skim the fat.
  4. Put the juices in a large saucepan and bring to a boil. Boil for about 10  minutes, or until the broth has reduced to about 1 1/2 to 2 cups. 
  5. Stir in the cornstarch mixture and cook until thickened. Stir in the butter. Taste and adjust seasonings.
  6. Drizzle some of the sauce over the meat and vegetables and serve the rest at the table.