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Large Family Classic Pot Roast in the Slow Cooker

  • Author: Jamerrill Stewart


A hearty meal that cooks itself is a winner in my book anyday.


  • 2.5 lbs Chuck Pot Roast (this was two 2.5 lb roasts)
  • 1 lb Baby Carrots
  • 5 lb Golden Potatoes (I had to slice down)
  • 1 tbs Minced Garlic
  • 1 tbs Minced Onion
  • 1 tsp Basil 
  • 1 tsp Thyme
  • 1 tsp Salt
  • 1 tsp Pepper 
  • 3 cups beef broth 
  • 3 tbs corn starch


  1. Layer carrots, potatoes, beef roast, seasonings,  Pour broth, cook on high six hours or low up to 10 hours
  2. In the last 30 mins remove cup of broth from slow cooker. Whisk in 3 tbs of corn starch into the removed cup of broth. Return broth and corn starch to the slow cooker. Allow to cook another 30 minutes to thicken up sauce into more of a gravy.