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Pioneer Woman Slow Cooker Pot Roast

Pioneer Woman Slow Cooker Pot Roast - recipe card
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This classic slow cooker pot roast features a well-marbled chuck roast seared to deep brown, then braised low and slow with carrots, onions, celery, and mushrooms in a rich, savory gravy. The result is fork-tender meat that falls apart with a touch of a spoon, surrounded by silky vegetables and a glossy, deeply flavored sauce that tastes like it simmered all day in a Dutch oven.

Ingredients

Scale
  • 3 lb beef chuck roast, trimmed of excess fat
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 2 tablespoons vegetable oil
  • 2 medium yellow onions, cut into 1-inch chunks (about 2 cups)
  • 2 large carrots, peeled and sliced into 1/2-inch rounds (about 1 cup)
  • 2 stalks celery, sliced into 1/2-inch pieces (about 1 cup)
  • 8 oz cremini mushrooms, halved
  • 4 cloves garlic, minced
  • 1 cup low-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon tomato paste
  • 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
  • 1 bay leaf
  • 3 tablespoons all-purpose flour
  • 3 tablespoons cold water

Instructions

  1. Pat the chuck roast dry with paper towels. Season evenly with 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper. Let sit at room temperature for 20-30 minutes to take the chill off, which helps the sear.
  2. Heat the vegetable oil in a large heavy-bottomed skillet (preferably cast iron or stainless steel) over medium-high heat until the oil shimmers and ripples across the pan. Carefully place the roast in the pan. Sear for 3-4 minutes per side without moving it, until a deep brown crust forms. Use tongs to flip, searing all sides including the ends. This browning creates complex flavor that cannot be skipped.
  3. Transfer the seared roast to a plate and set aside. Reduce the heat to medium. Add the onions, carrots, celery, and mushrooms to the same skillet. Cook, scraping up any browned bits from the bottom of the pan, for 5-7 minutes until the vegetables begin to soften and the onions turn translucent. Stir in the garlic and cook for 1 minute more until fragrant.
  4. Pour the beef broth into the skillet and use a wooden spoon to deglaze the pan, scraping up all the browned bits. Stir in the Worcestershire sauce and tomato paste until the paste is fully dissolved. Remove from heat.
  5. Place the seared roast in the bottom of a 6-quart slow cooker. Pour the broth-vegetable mixture over and around the roast. Add the thyme sprigs and bay leaf on top.
  6. Cover the slow cooker with the lid. Cook on LOW for 8-10 hours, or on HIGH for 5-6 hours, until the meat is fork-tender: a fork inserted into the thickest part should twist easily with no resistance. The internal temperature of the roast should reach at least 200°F (93°C) for shreddable texture.
  7. Carefully transfer the roast to a cutting board and tent loosely with foil. Let rest for 15 minutes while you finish the gravy. This resting period allows the juices to redistribute.
  8. Using a slotted spoon, remove the vegetables to a serving platter and cover to keep warm. Discard the thyme sprigs and bay leaf.
  9. Skim any excess fat from the surface of the liquid in the slow cooker with a large spoon.
  10. In a small bowl, whisk the flour into the cold water until smooth, forming a slurry. Pour the slurry into the slow cooker with the liquid. Whisk or stir to combine.
  11. Turn the slow cooker to HIGH (if it was on LOW, keep the lid off), cover, and cook for 20-30 minutes, until the gravy is thickened and has a silky consistency that coats the back of a spoon. Stir once or twice to prevent lumps.
  12. Slice the roast against the grain into 1/2-inch thick slices, or shred it with two forks if you prefer. Season with the remaining 1 teaspoon salt and 1/2 teaspoon pepper to taste.
  13. Serve the pot roast over the vegetables, generously ladled with the hot gravy.

Notes

Storage: Store leftover pot roast and gravy in an airtight container in the refrigerator for up to 4 days. Freezing: The meat and gravy freeze well for up to 3 months in a freezer-safe container (thaw overnight in the fridge). Reheating: Reheat gently on the stovetop in a saucepan over medium-low heat, adding a splash of beef broth if the gravy is too thick, until heated through (internal temperature 165°F / 74°C). Alternatively, reheat in a 350°F / 177°C oven in a covered Dutch oven for 20-25 minutes.

Nutrition

Keywords: pot roast, slow cooker pot roast, pioneer woman pot roast, chuck roast, braised beef, fall apart beef, Sunday dinner, comfort food, one pot meal, beef stew, crockpot roast, easy dinner

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