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Pat the chuck roast dry with paper towels. Season generously on all sides with kosher salt and black pepper.

Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once shimmering, carefully place the seasoned roast in the skillet and sear for 2-3 minutes per side, until deeply browned. This step adds a lot of flavor.

Transfer the seared roast to the slow cooker insert.

Arrange the chopped yellow onion, carrots, Yukon Gold potatoes, and celery around the roast in the slow cooker.

Add the minced garlic to the same skillet used for searing (no need to clean it). Sauté for about 30 seconds until fragrant.

Pour the beef broth and Worcestershire sauce into the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. This deglazes the pan and incorporates all the rich flavors.

Pour the hot broth mixture over the roast and vegetables in the slow cooker.

Add the dried thyme and bay leaves to the slow cooker.

Cover the slow cooker and cook on the LOW setting for 8 hours, or on the HIGH setting for 4-5 hours, until the meat is fork-tender and easily shreds.

Carefully remove the cooked pot roast and vegetables from the slow cooker and transfer them to a large serving platter. Tent loosely with aluminum foil to keep warm. Discard the bay leaves.

Skim any excess fat from the cooking liquid remaining in the slow cooker. You can use a spoon or a fat separator for this.

In a small bowl, whisk together the cornstarch and cold water until a smooth slurry forms.

Turn the slow cooker to the HIGH setting (if your slow cooker has a 'sauté' or 'boil' function, use that; otherwise, transfer the liquid to a saucepan on the stovetop). Slowly whisk the cornstarch slurry into the hot liquid in the slow cooker.

Cook, stirring frequently, until the gravy thickens to your desired consistency, usually about 5-10 minutes.

Serve the tender pot roast and vegetables with the rich, homemade gravy poured generously over top. Enjoy!


Pat the chuck roast dry with paper towels. Season generously on all sides with kosher salt and black pepper.

Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once shimmering, carefully place the seasoned roast in the skillet and sear for 2-3 minutes per side, until deeply browned. This step adds a lot of flavor.

Transfer the seared roast to the slow cooker insert.

Arrange the chopped yellow onion, carrots, Yukon Gold potatoes, and celery around the roast in the slow cooker.

Add the minced garlic to the same skillet used for searing (no need to clean it). Sauté for about 30 seconds until fragrant.

Pour the beef broth and Worcestershire sauce into the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. This deglazes the pan and incorporates all the rich flavors.

Pour the hot broth mixture over the roast and vegetables in the slow cooker.

Add the dried thyme and bay leaves to the slow cooker.

Cover the slow cooker and cook on the LOW setting for 8 hours, or on the HIGH setting for 4-5 hours, until the meat is fork-tender and easily shreds.

Carefully remove the cooked pot roast and vegetables from the slow cooker and transfer them to a large serving platter. Tent loosely with aluminum foil to keep warm. Discard the bay leaves.

Skim any excess fat from the cooking liquid remaining in the slow cooker. You can use a spoon or a fat separator for this.

In a small bowl, whisk together the cornstarch and cold water until a smooth slurry forms.

Turn the slow cooker to the HIGH setting (if your slow cooker has a 'sauté' or 'boil' function, use that; otherwise, transfer the liquid to a saucepan on the stovetop). Slowly whisk the cornstarch slurry into the hot liquid in the slow cooker.

Cook, stirring frequently, until the gravy thickens to your desired consistency, usually about 5-10 minutes.

Serve the tender pot roast and vegetables with the rich, homemade gravy poured generously over top. Enjoy!
