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Declan Voss

Slow Cooker Melt-in-Your-Mouth Beef Pot Roast Card

4.90 from 56 votes
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Calories: 540
Ingredients Method Nutrition

Ingredients
  

  • 3.5 lbs halal beef chuck roast well-marbled, patted dry with paper towels
  • 1.5 tsp coarse kosher salt divided
  • 1 tsp freshly cracked black pepper coarse ground
  • 2 tbsp extra virgin olive oil for high-heat searing
  • 2 large yellow onions cut into thick wedges
  • 6 cloves fresh garlic cloves smashed and peeled
  • 2 tbsp tomato paste for rich umami depth
  • 2 cups rich dark beef bone broth low-sodium, 100% wholesome
  • 2 tbsp halal Worcestershire sauce for savory complexity
  • 3 sprigs fresh rosemary sprigs whole
  • 4 sprigs fresh thyme sprigs whole
  • 2 leaves bay leaves dried
  • 1 lb (about 5-6) large carrots peeled and cut into hearty 2-inch chunks
  • 1.5 lbs baby red or Yukon potatoes scrubbed, halved if large
  • 2 tbsp cornstarch + 2 tbsp cold water cornstarch slurry (optional for thick gravy) whisked smooth
  • 3 tbsp fresh Italian flat-leaf parsley finely chopped for garnish

Method
 

  1. Season & Sear the Beef: Pat the chuck roast completely dry with paper towels. Season aggressively on all sides with 1.5 teaspoons of salt and 1 teaspoon of cracked black pepper. Heat 2 tablespoons of olive oil in a heavy cast iron skillet over high heat until shimmering. Sear the roast for 4 to 5 minutes per side without moving until a deep, mahogany brown crust forms. Transfer the seared roast to a 6-quart or larger slow cooker.
  2. Sauté Aromatics & Build Gravy Base: Reduce skillet heat to medium. Add the thick onion wedges and smashed garlic cloves, sautéing for 2 minutes until lightly browned. Stir in the tomato paste and cook for 1 minute until fragrant. Pour in 1/2 cup of the beef bone broth, scraping up all the golden browned bits (fond) stuck to the bottom of the skillet.
  3. Layer into Slow Cooker: Pour the sautéed onion and garlic mixture over the seared roast in the slow cooker. Scatter the baby potatoes and chunky carrot pieces around and on top of the beef. Tuck in the fresh rosemary sprigs, thyme sprigs, and bay leaves.
  4. Add Braising Liquid: Pour the remaining 1.5 cups of beef bone broth and the Worcestershire sauce around the edges of the slow cooker.
  5. Slow Cook to Tenderness: Cover with the lid and cook on LOW for 8 to 9 hours (or on HIGH for 5 to 6 hours) until the beef is succulent, fork-tender, and effortlessly shreds with zero resistance.
  6. Shred Beef & Finish Gravy: Carefully transfer the roast and vegetables to a warm serving platter using tongs, discarding the herb stems and bay leaves. Using two forks, shred the beef into generous hearty pieces. For a luxurious thick gravy, whisk the cornstarch slurry into the simmering cooking liquid in the slow cooker and cook on HIGH for 10 minutes until thick, glossy, and spoon-coating.
  7. Assemble & Serve: Ladle the rich velvety gravy generously over the shredded beef, caramelized carrots, and tender potatoes. Shower with freshly chopped parsley and serve piping hot with crusty dinner rolls!

Nutrition

Serving: 1gCalories: 540kcalCarbohydrates: 28gProtein: 46gFat: 26gSaturated Fat: 10gCholesterol: 145mgSodium: 720mgPotassium: 1120mgFiber: 5gSugar: 6gVitamin A: 8400IUVitamin C: 26mgCalcium: 68mgIron: 4.8mg

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