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Slow Cooker Pot Roast

A close-up of tender, shredded slow cooker pot roast served with golden potatoes and bright orange carrots in a rich brown gravy.
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A tender and flavorful pot roast cooked in your slow cooker, perfect for a comforting and easy family dinner.

Ingredients

Scale
  • 3–4 lb beef chuck roast
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and black pepper to taste
  • 1.5 lbs potatoes, cut into chunks
  • 1 lb carrots, cut into chunks

Instructions

  1. Season the beef chuck roast generously with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Sear the roast on all sides until browned.
  3. Transfer the seared roast to your slow cooker.
  4. Add the chopped onion and minced garlic around the roast.
  5. Pour in the beef broth and Worcestershire sauce.
  6. Sprinkle in the dried thyme and rosemary.
  7. Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the roast is tender.
  8. Add the potato chunks and carrot chunks during the last 2-3 hours of cooking.
  9. Once the vegetables are tender and the roast is fall-apart tender, remove from slow cooker and shred or slice.
  10. Serve the pot roast with the vegetables and cooking liquid.

Notes

  • For deeper flavor, you can sear the roast in a hot skillet before placing it in the slow cooker.
  • Adjust vegetables based on your preference. Other root vegetables like parsnips or turnips work well.
  • If you prefer a thicker gravy, you can remove the liquid from the slow cooker and thicken it with a cornstarch slurry on the stovetop.

Nutrition

Find it online: https://carlacooking.com/slow-cooker-pot-roast-recipe/