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Delicious Slow Cooker Yankee Pot Roast served with carrots and potatoes on a wooden table
Alyssa

Slow Cooker Yankee Pot Roast

Slow Cooker Yankee Pot Roast takes 20 minutes to prep and yields the most tender beef, rich and flavorful gravy, and delicious veggies.
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Prep Time 20 minutes
Cook Time 10 hours 40 minutes
Total Time 11 hours
Servings: 6 people
Course: Main Dish
Cuisine: American
Calories: 384
Ingredients Method Notes

Ingredients
  

  • 1 3.5 - to 5-pound top round roast (or chuck roast or round tip roast)
  • Kosher or sea salt
  • Freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 1 cup red wine (or beef broth)
  • 1 cup beef broth (low sodium)
  • 1 large onion (quartered)
  • 2 large carrots (cut into chunks or 2 cups of baby carrots)
  • 10 mini red potatoes (washed)
  • 1 tablespoon minced garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 14.5oz can diced tomatoes
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Fresh chopped parsley

Method
 

  1. Season beef with salt and pepper.
  2. Place a large cast iron pan or Dutch oven on the stove over heat. Once hot, add oil, and sear roast on all sides.
  3. Place the roast in the slow cooker and add the remaining ingredients. Stir well to combine.
  4. Cover and cook on Low for 480 minutes (8 hours) or High for 300 minutes (5 hours) until the beef is tender.
  5. Mix water and cornstarch in a small bowl until the cornstarch is fully dissolved.
  6. During the last 30 minutes of cooking, add the slurry to the slow cooker to thicken the gravy. Gently stir to combine the ingredients.
  7. Cover and cook for 30 minutes on High. If needed, add more slurry.
  8. Serve the roast with the veggies and topped with the gravy sauce. Garnish with fresh chopped parsley.

Notes

Serve with crusty bread for a complete meal.