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Futuristic Presentation of Classic Slow Cooker Pot Roast

Classic Slow Cooker Pot Roast

Victoria
This Classic Slow Cooker Pot Roast delivers juicy, fork-tender beef and hearty vegetables with barely any hands-on time. It’s the perfect comfort meal for busy days, with a rich homemade gravy and simple prep that guarantees satisfying results every time.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course dinner
Cuisine American
Servings 6 servings
Calories 450 kcal

Ingredients
  

For the Beef and Vegetables

  • 3 pounds boneless beef chuck roast
  • 1 teaspoon kosher salt plus extra to taste
  • 0.5 teaspoon freshly ground black pepper plus more as needed
  • 1 pound carrots peeled and cut into large chunks (about five whole carrots)
  • 1 pound small yellow or fingerling potatoes left whole or halved if large

For the Broth and Flavor Base

  • 0.75 cup hot water
  • 1 packet Savory Choice demi glace concentrate 37.5 grams. Substitute with beef bouillon concentrate if unavailable

For the Gravy

  • 2 tablespoons unsalted butter
  • 2.5 tablespoons all-purpose flour

For Garnish (Optional)

  • 2 tablespoons chopped fresh parsley or chives for a fresh finish and color boost

Instructions
 

  • Pat the chuck roast dry with paper towels. Season both sides with kosher salt and black pepper. Place the roast into the bottom of the slow cooker. Arrange the carrots and potatoes around the meat, tucking them in snugly.
  • In a bowl or measuring cup, stir the demi glace concentrate into the hot water until fully dissolved. Pour the mixture evenly over the meat and vegetables to coat everything with rich flavor.
  • Cover the slow cooker with the lid. Set to low and cook for 8 to 9 hours. The roast is ready when a fork twists easily in the meat, and the vegetables are soft but not mushy.
  • Carefully remove the meat and vegetables from the slow cooker and set them aside on a platter. Pour the remaining liquid into a fat separator or measuring cup. Let it rest for a few minutes, then spoon off and discard the layer of fat that rises to the top.
  • In a small saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk constantly to form a smooth roux. Slowly add the defatted braising liquid, whisking as you pour. Cook for 3 to 5 minutes until the sauce thickens to a smooth, rich gravy that coats the back of a spoon.
  • Use a carving knife to break the roast into its natural sections along the fat seams. Slice each piece across the grain for tender bites. Arrange the sliced meat and vegetables on a serving platter, then pour some of the gravy on top. Serve the rest on the side.

Notes

Nutrition Information (Per Serving)
  • Calories: 450 kcal
  • Total Fat: 20 g
  • Saturated Fat: 7 g
  • Cholesterol: 110 mg
  • Sodium: 600 mg
  • Total Carbohydrates: 28 g
  • Dietary Fiber: 4 g
  • Sugars: 5 g
  • Protein: 35 g

Recipe Categories

  • Course: Dinner
  • Cuisine: American
  • Diet: Gluten-Free (with cornstarch slurry), Dairy-Free option available
  • Method: Slow Cooker / Crockpot
  • Primary Keyword: Classic Slow Cooker Pot Roast
  • Skill Level: Easy / Beginner Friendly
 
Keyword Beef Roast Recipe, Classic Slow Cooker Pot Roast, Comfort Food, Crockpot Pot Roast, Easy Pot Roast