Description

This Slow Cooker Pot Roast is a comforting, flavorful meal featuring a tender, juicy beef roast slow-cooked to perfection with baby potatoes and carrots. The homemade rich gravy made with balsamic vinegar, tomato paste, Worcestershire sauce, and a touch of honey adds incredible depth and enhances the savory taste. Ideal for a cozy family dinner, this pot roast yields melt-in-your-mouth meat and perfectly cooked vegetables with minimal hands-on time.

Ingredients

Units Scale

Seasoning Rub

1 1/2 teaspoons seasoning salt (Lawry's recommended)
1 1/2 teaspoons garlic powder
1 1/2 teaspoons Italian seasoning
1/2 teaspoon onion powder
1/4 teaspoon pepper

Main Ingredients

2 1/2 pounds chuck or blade beef roast (1.2 kg)
2 tablespoons oil
1/2 medium onion, finely chopped
1 1/2 cups low-sodium beef broth
2 tablespoons balsamic vinegar
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon honey

Gravy Thickener

1 1/2 tablespoons cornstarch
1 1/2 tablespoons water

Vegetables

1 1/2 pounds baby potatoes (halved if large)
2 large carrots (peeled and cut into 1-inch slices)

Optional

2 tablespoons ketchup (for stirring into gravy)

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Instructions

Prepare the Seasoning Rub: In a small bowl, combine the seasoning salt, garlic powder, Italian seasoning, onion powder, and pepper. Thoroughly rub this mixture all over the beef roast to evenly coat it with flavor.
Sear the Roast: Heat a large skillet over high heat and add oil. Quickly sear the roast on all sides until browned to lock in juices and enhance flavor. Transfer the seared roast to a 4- to 6-quart slow cooker.
Sauté Onions & Prepare Sauce: Using the same skillet, reduce heat to medium and cook the chopped onion until softened and translucent. Add beef broth, balsamic vinegar, tomato paste, Worcestershire sauce, and honey to the skillet and stir to combine.
Thicken Sauce: In a small bowl, whisk together cornstarch and water until smooth. Add this mixture to the skillet sauce. Cook and stir over medium heat for 2 to 3 minutes, scraping up any browned bits from the skillet bottom, until the sauce thickens slightly.
Arrange Vegetables and Add Sauce: Place the baby potatoes and sliced carrots around the roast inside the slow cooker. Pour the prepared sauce from the skillet evenly over the roast and vegetables.
Slow Cook: Cover the slow cooker and cook on low heat for 8 hours, or until the roast is tender enough to shred easily and the potatoes are cooked through.
Serve: Remove the roast and slice or shred it as preferred. Optionally stir ketchup into the gravy for added flavor. Serve the pot roast and vegetables hot with the savory gravy spooned over top.

Notes

This recipe produces a rich, flavorful gravy that pairs perfectly with the tender vegetables and beef.
The slow cooking method ensures melt-in-your-mouth roast and perfectly cooked potatoes and carrots.
Use a chuck or blade roast for best results as they become tender and juicy after long cooking.
Searing the roast before slow cooking seals in flavor and adds a beautiful browned crust.
Adjust seasoning salt and pepper to taste depending on preference.
Ketchup in the gravy is optional but adds a subtle sweetness and tang.

Nutrition

Serving Size: 1 serving
Calories: 536 kcal
Sugar: 7 g
Sodium: 935 mg
Fat: 27 g
Saturated Fat: 10 g
Unsaturated Fat: 16 g
Trans Fat: 0.5 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 41 g
Cholesterol: 138 mg