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–+ servings

Fall-Apart Tender Slow-Cooker Beef Pot Roast

The ultimate Sunday dinner made effortless in your slow cooker! Well-marbled halal beef chuck roast seared to a golden crust, then slow-braised for hours with baby red potatoes, sweet carrots, and caramelized onions in a rich, savory rosemary-thyme garlic pan gravy until meltingly tender.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 hearty servings
Calories: 540
Ingredients Method Nutrition Notes

Ingredients
  

For the Beef Chuck Roast & Sear
  • 3 to 4 lbs halal beef chuck roast well-marbled and trimmed of excess outer fat
  • 1 1/2 tsp kosher salt
  • 1 tsp freshly cracked coarse black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp olive oil or avocado oil, for high-heat searing
For the Vegetables & Aromatics
  • 1.5 lbs baby red potatoes or Yukon gold, halved
  • 1 lb carrots peeled and sliced into thick 2-inch pieces
  • 1 large yellow onion cut into thick wedges
  • 5 cloves garlic smashed and peeled
For the Savory Braising Broth & Herb Gravy
  • 2 cups low-sodium beef bone broth
  • 2 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 1 tbsp Dijon mustard
  • 3 fresh rosemary sprigs
  • 4 fresh thyme sprigs
  • 2 dried bay leaves
  • 2 tbsp cornstarch whisked with 2 tbsp cold water for thick pan gravy finish

Method
 

Step-by-Step Instructions
  1. Season the Roast: Pat the beef chuck roast completely dry with paper towels. Generously season all sides with kosher salt, coarse black pepper, garlic powder, and onion powder, pressing the spices gently into the meat.
  2. Sear to Golden Perfection: Heat 2 tablespoons of oil in a large heavy skillet or Dutch oven over medium-high heat until shimmering. Sear the chuck roast for 4 to 5 minutes per side, without moving it, until a deep, dark golden-brown crust forms on all sides. Transfer the seared roast to a plate.
  3. Deglaze the Pan: Pour 1/2 cup of the beef broth into the hot skillet. Use a wooden spoon to scrape up all the flavorful browned bits (fond) stuck to the bottom of the pan. Remove from heat.
  4. Layer the Crockpot: Place the halved potatoes, thick-cut carrots, onion wedges, and smashed garlic into the bottom of a 6-quart or larger slow cooker. Place the seared beef chuck roast directly on top of the vegetables.
  5. Add the Braising Liquid & Herbs: In a measuring cup, whisk together the remaining beef broth, pan deglazing liquid, Worcestershire sauce, tomato paste, and Dijon mustard. Pour the liquid around the roast into the slow cooker. Tuck the rosemary, thyme sprigs, and bay leaves around the meat.
  6. Slow Simmer: 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 meltingly tender and easily pulls apart with a fork.
  7. Thicken the Gravy (Optional but Recommended): Transfer the beef and vegetables to a warm serving platter and discard herb stems and bay leaves. Skim off excess surface fat from the cooking juices. Pour the juices into a small saucepan over medium heat. Whisk in the cornstarch slurry and simmer for 3 to 4 minutes until thick and glossy.
  8. Shred & Serve: Shred the beef into hearty rustic chunks. Spoon generous ladles of the velvety herb gravy over the meat, potatoes, and glazed carrots. Serve immediately with warm sourdough bread!

Nutrition

Serving: 1gCalories: 540kcalCarbohydrates: 24gProtein: 52gFat: 26gSaturated Fat: 10gCholesterol: 165mgSodium: 780mgPotassium: 980mgFiber: 4gSugar: 4gVitamin A: 8500IUVitamin C: 18mgCalcium: 65mgIron: 6.2mg

Notes

Chef Secrets: 1. Always sear your chuck roast on high heat in a hot skillet for 4–5 minutes per side before slow cooking; this triggers the Maillard reaction that builds profound flavor depth. 2. Low and slow (8 hours on LOW) yields far more tender, juicy meat than cooking on HIGH. 3. Cut your potatoes and carrots into large 1.5- to 2-inch chunks so they maintain their tender texture without turning mushy during the long braise.

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