This classic slow cooker pot roast is the ultimate comfort food for busy weeknights. A hearty chuck roast is seared to lock in flavor, then slowly braised with caramelized onions, garlic, and stewed tomatoes until it becomes incredibly tender. The resulting sauce is naturally thickened and packed with deep, savory flavors that pair perfectly with mashed potatoes or crusty bread. It’s a simple, satisfying meal that requires minimal hands-on time but delivers restaurant-quality results. Perfect for feeding a crowd or enjoying leftovers throughout the week, this dish brings warmth and home-style goodness to your table.
Slow Cooker Pot Roast
Description
This classic slow cooker pot roast is the ultimate comfort food for busy weeknights. A hearty chuck roast is seared to lock in flavor, then slowly braised with caramelized onions, garlic, and stewed tomatoes until it becomes incredibly tender. The resulting sauce is naturally thickened and packed with deep, savory flavors that pair perfectly with mashed potatoes or crusty bread. It&# 226;ÂÂs a simple, satisfying meal that requires minimal hands-on time but delivers restaurant-quality results. Perfect for feeding a crowd or enjoying leftovers throughout the week, this dish brings warmth and home-style goodness to your table.Ingredients
Directions
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Heat oil in a large skillet or the removable pot of your slow cooker over medium-high heat.
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Add chopped onions and minced garlic to the hot oil and sauté until soft and translucent, about 3-4 minutes.
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Pat the chuck roast dry with paper towels and season generously on all sides with salt and freshly ground black pepper.
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Lightly dredge the seasoned roast in flour, shaking off any excess.
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Place the roast directly on top of the sautéed onions and garlic in the skillet. Sear the roast for about 5 minutes per side until deeply browned.
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Transfer the browned roast and the onion-garlic mixture into the slow cooker insert.
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Pour the can of stewed tomatoes, Worcestershire sauce, and 8 ounces of water over the roast.
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Cover and cook on Low for 5-6 hours or High for 3-4 hours, until the beef is fork-tender.
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Remove the roast from the slow cooker and keep warm.
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Using an immersion blender, puree the remaining liquid, onions, and tomatoes in the slow cooker until smooth to create a gravy. Alternatively, transfer to a blender and blend carefully.
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If a thicker gravy is desired, mix a tablespoon of cornstarch with a tablespoon of cold water and stir into the simmering gravy. Cook for an additional 5-10 minutes until thickened.
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Slice the roast against the grain and serve with the warm tomato gravy poured over the top.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 879.9kcal
- % Daily Value *
- Total Fat 32.1g50%
- Saturated Fat 10.0g50%
- Cholesterol 255.4mg86%
- Sodium 510.9mg22%
- Total Carbohydrate 16.0g6%
- Dietary Fiber 4.8g20%
- Sugars 10.6g
- Protein 116.1g233%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors often improve the next day. Freeze for up to 3 months.
Ingredient Substitution: If you do not have a removable pot for your slow cooker, use a separate large skillet to sauté the onions and brown the meat before transferring everything to the ceramic insert.
Variations: For extra vegetables, add chopped carrots, potatoes, and celery to the slow cooker along with the liquid. They will cook alongside the roast and absorb the savory flavors.
Thickening: The stewed tomatoes provide natural body, but if you prefer a thicker consistency, a cornstarch slurry (cornstarch mixed with cold water) works best as a thickener added at the end.
