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- 1
Sear the Roast
Season the chuck roast generously on all sides with salt and pepper — don't be shy, use at least 1½ teaspoons of kosher salt. Heat vegetable oil in a wide skillet over medium-high heat until shimmering. Add the roast and sear 1–2 minutes per side until deep golden brown all over (about 5–6 minutes total). Transfer to a 6-quart or larger slow cooker. Pour 1½ cups of the water into the hot skillet, add 1½ teaspoons of the beef base, and stir to dissolve, scraping up any brown bits. Pour that liquid into the slow cooker.
- 2
Season and Start Cooking
Sprinkle the dried thyme over the roast and nestle the bay leaf in alongside it. Open both packets of onion soup mix and dump them directly onto the top of the roast — press the dry powder into the surface with your hand. Some will fall off into the liquid, and that's fine. Cover with the lid and cook on LOW for 8–10 hours. Do not cook on high to save time — this tough cut of meat needs low, slow heat to break down into tender, juicy goodness. High heat will leave you with rubbery meat.
- 3
Add the Carrots
About 3 hours before serving, lift the lid and tuck the carrots around the roast. Cover and continue cooking. I know it's a little inconvenient to come back, but please — don't add them at the start. Six extra hours in a slow cooker turns carrots to mush. You want tender-but-toothsome, not orange baby food.
- 4
Rest and Shred the Meat
When the meat falls apart at the touch of a fork and the carrots are tender, carefully lift the roast out to a cutting board. Let it rest for a couple of minutes, then shred with two forks or slice against the grain with a serrated knife. Taste a carrot and add salt and pepper if needed. Transfer everything to a serving platter and keep warm while you make the gravy.
- 5
Make the Gravy
Pour the drippings from the slow cooker into a medium saucepan — you want about 3 cups. Use a fat separator if you have one to skim off the fat first. Bring the drippings to a boil over high heat. In a measuring cup, whisk together 1½ cups cold water with the flour until completely smooth with no lumps. Slowly pour the flour slurry into the boiling drippings while stirring constantly. Stir in the remaining 2½ teaspoons of beef base. Let the gravy simmer 3–5 minutes until it thickens to your liking. Swirl in the butter for extra richness if you like, and season with salt and pepper to taste.
- 6
Serve
Pile the shredded pot roast and carrots onto a platter. Pour that beautiful, silky gravy over everything and bring it straight to the table. Serve with creamy mashed potatoes — trust me, this is the only way pot roast was ever meant to be eaten.
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All-Day Slow Cooker Pot Roast with Carrots and Gravy
Created by: HomeCooking
Ingredients
- 4 lb chuck roast
- salt
- black pepper
- 1 tbsp vegetable oil
- 3 cup water
- 4 tsp Better Than Bouillon Beef Base
- 1/2 tsp dried thyme
- 1 bay leaf
- 2 oz onion soup mix
- 2 lb carrots
- 1/2 cup all-purpose flour
- 2 tbsp unsalted butter
Instructions
- Sear the RoastSeason the chuck roast generously on all sides with salt and pepper — don't be shy, use at least 1½ teaspoons of kosher salt. Heat vegetable oil in a wide skillet over medium-high heat until shimmering. Add the roast and sear 1–2 minutes per side until deep golden brown all over (about 5–6 minutes total). Transfer to a 6-quart or larger slow cooker. Pour 1½ cups of the water into the hot skillet, add 1½ teaspoons of the beef base, and stir to dissolve, scraping up any brown bits. Pour that liquid into the slow cooker.
- Season and Start CookingSprinkle the dried thyme over the roast and nestle the bay leaf in alongside it. Open both packets of onion soup mix and dump them directly onto the top of the roast — press the dry powder into the surface with your hand. Some will fall off into the liquid, and that's fine. Cover with the lid and cook on LOW for 8–10 hours. Do not cook on high to save time — this tough cut of meat needs low, slow heat to break down into tender, juicy goodness. High heat will leave you with rubbery meat.
- Add the CarrotsAbout 3 hours before serving, lift the lid and tuck the carrots around the roast. Cover and continue cooking. I know it's a little inconvenient to come back, but please — don't add them at the start. Six extra hours in a slow cooker turns carrots to mush. You want tender-but-toothsome, not orange baby food.
- Rest and Shred the MeatWhen the meat falls apart at the touch of a fork and the carrots are tender, carefully lift the roast out to a cutting board. Let it rest for a couple of minutes, then shred with two forks or slice against the grain with a serrated knife. Taste a carrot and add salt and pepper if needed. Transfer everything to a serving platter and keep warm while you make the gravy.
- Make the GravyPour the drippings from the slow cooker into a medium saucepan — you want about 3 cups. Use a fat separator if you have one to skim off the fat first. Bring the drippings to a boil over high heat. In a measuring cup, whisk together 1½ cups cold water with the flour until completely smooth with no lumps. Slowly pour the flour slurry into the boiling drippings while stirring constantly. Stir in the remaining 2½ teaspoons of beef base. Let the gravy simmer 3–5 minutes until it thickens to your liking. Swirl in the butter for extra richness if you like, and season with salt and pepper to taste.
- ServePile the shredded pot roast and carrots onto a platter. Pour that beautiful, silky gravy over everything and bring it straight to the table. Serve with creamy mashed potatoes — trust me, this is the only way pot roast was ever meant to be eaten.