Combine and Cook
· Place the seared roast on top of the vegetables.
· Pour any juices left in the searing pan over the meat (deglaze the pan with a splash of broth if you like).
· Cover the slow cooker and cook on LOW for 8-10 hours or on HIGH for 5-6 hours. The meat is done when it is fork-tender and shreds easily.
Thicken the Gravy (Optional but Recommended)
· Carefully remove the roast and vegetables to a platter and tent with foil to keep warm. Discard the bay leaves and herb stems.
· Strain or leave as is: You can strain the juices into a saucepan, or if you prefer a “rustic” gravy with the onions, leave them in.
· Make a slurry: In a small bowl, whisk the cornstarch and cold water until smooth.
· Pour the juices from the slow cooker into a saucepan and bring to a simmer over medium heat.
· Slowly whisk in the cornstarch slurry. Continue to stir for 1-2 minutes until the gravy thickens. Season with extra salt and pepper to taste.
Serve
· Spoon the gravy over the pot roast and vegetables. Serve warm.
Tips for the Best Pot Roast
· Don’t skip the sear: This caramelizes the outside of the meat, adding a depth of flavor that you simply can’t get from the slow cooker alone.
· Cut the veggies large: Because the roast cooks for so long, smaller vegetable pieces will turn to mush. Keep them in large chunks.
· Lift the meat: Placing the meat on top of the onions (rather than the bottom of the pot) allows air to circulate and prevents the bottom from getting mushy.
· The meat matters: Chuck roast is the king of pot roasts. It has great marbling that breaks down during the long cook, making it incredibly tender and juicy.