Ditch the Dutch oven. Slow Cooker Pot roast starts with a stovetop sear, and finishes with the rich, fall-apart shreds of tender chuck roast you crave. Worcestershire, garlic, and balsamic punch up the flavor during the braise. This easy pot roast recipe is hands-free and foolproof - just don't forget the mashed potatoes!
Truss the roast using kitchen twine, then season all over with salt, pepper, and Italian seasoning.
Arrange the onion on the bottom of the slow cooker.
Heat a 12” skillet over medium high heat. Add the oil and heat until it shimmers. Place the roast into the hot oil and sear 5-8 minutes, or until a golden brown crust forms; flip the roast and sear on the other side. Remove with tongs and nestle the roast on top of the onions in the slow cooker.
Add the garlic to the skillet and cook until very fragrant, about 1 minute. Pour the balsamic vinegar into the skillet; deglaze by scraping any browned bits from the bottom of the skillet with a wood spoon. Continue to cook and gently scrape until the vinegar stops bubbling and the bottom of the pan is clean. Pour the garlic/balsamic mixture over the roast in the slow cooker.
Whisk the tomato paste, Worcestershire sauce, and 2 cups of beef broth until very smooth; pour into the slow cooker. If needed, add more beef broth until the roast is halfway submerged in liquid (for a 4-pound roast we used 3 cups total).
Place the thyme, rosemary, and bay leaf into the cooking liquid, then arrange the carrots and celery around the sides of the roast.
Seal the slow cooker and cook 4-5 hours high, or 8 hours low, or until the meat easily shreds using the tines of a fork.
Remove the roast using tongs; remove the twine, then shred using two forks.
Remove the herb stems and bay leaf and discard. Place a fine mesh strainer over a 2-quart saucepot and strain the liquids from the vegetables; set vegetables aside. Skim the fat from the liquids, then add the cornstarch and whisk until very smooth. Bring to a simmer over medium high heat and cook 5 minutes, whisking occasionally, or until the gravy is thickened to your liking.
Pour the gravy over the beef shreds and serve with carrots and celery. Serve immediately and enjoy!
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Notes
Serving Size: 6 oz shredded pot roast and 1 cup cooked carrots and celeryStoring: leftovers will keep in a sealed container in the fridge for up to 4 days; store gravy and shredded beef in separate containers.How to Skim Fat: lay a paper towel over the liquid until it just touches the surface. The paper towel will absorb the layer of fat on top of the jus. Discard the paper towel once it's saturated and repeat as needed until the fat is skimmed.