Sometimes the simple things in life are simply the best. This is definitely true with this Simple Pot Roast. Your family will come home to the taste and aroma of a tender, fall-apart chuck roast with seasoned carrots and potatoes, topped with the drippings of a wonderful gravy. It can’t get any simpler than that. Good doesn’t mean complicated and our Simple Pot Roast is the slow and easy way to the perfect evening meal any day of the week. Everyone will look forward to pot roast day. It’s simply the best!

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  • 4-5-pound chuck roast
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 2 tablespoons canola oil
  • 1 pound carrots, peeled and cut into 2-inch chunks
  • 2 pounds Yukon gold potatoes, peeled and cut into large chunks
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • parsley, optional, to taste, minced, for garnish
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Step 1 –Evenly season all sides of the chuck roast with the kosher salt, the black pepper, and the dried thyme.

Step 2 –In a large skillet over medium-high heat, heat the canola oil.

Step 3 –Add the seasoned chuck roast to the heated canola oil and cook until deeply browned on all sides, about 4-5 minutes on each side.

Step 4 –Transfer the browned chuck roast to a large platter.

Step 5 –Add the carrots, the potatoes, and the garlic to the bottom of a slow cooker.

Step 6 –Add the browned chuck roast on top of the vegetable mixture.

Step 7 –Add the beef broth to the slow cooker, cover, and cook until the meat is tender, on low heat for about 8-10 hours or on high heat for about 5-6 hours.

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Step 8 –In the last hour of cooking, in a small bowl, combine the cornstarch and the water and mix well.

Step 9 –Add the cornstarch mixture to the chuck roast mixture to thicken the gravy, and gently stir to combine.

Step 10 –Transfer the cooked chuck roast from the slow cooker to a large serving platter and pour the gravy in a medium serving bowl.

Step 11 –Serve the roast and the veggies topped with the gravy and garnished with the parsley.