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Easy Slow Cooker Pot Roast Recipe

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4.4 from 87 reviews

This Easy Slow Cooker Pot Roast is a comforting and flavorful main course that requires minimal hands-on time. Featuring a tender, seared chuck roast cooked low and slow with hearty carrots, baby golden potatoes, and aromatic herbs in a rich beef broth, this recipe delivers a classic home-cooked meal perfect for family dinners or special occasions.

  • Total Time: 8 hours 15 minutes
  • Yield: 4 servings

Ingredients

Meat

  • 3-4 lbs. chuck roast
  • 1 Tbsp olive oil (for searing)
  • Salt, to taste
  • Black pepper, to taste

Vegetables

  • 1 medium yellow onion, peeled, halved & cut into thick slices
  • 5 garlic cloves, minced
  • 4-5 medium carrots, peeled & cut into inch pieces
  • 1.5 lbs. baby golden potatoes, halved

Liquids & Sauces

  • 2 cups beef broth
  • 1 Tbsp Worcestershire sauce

Herbs & Spices

  • 1 tsp dried thyme (or 1 Tbsp fresh)
  • 1 tsp dried rosemary (or 1 Tbsp fresh)
  • 2 bay leaves

Instructions

  1. Sear the roast: Pat the chuck roast dry with paper towels to remove excess moisture, then season both sides generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned roast and sear for 3-4 minutes on each side until a golden-brown crust forms. Transfer the seared roast to the slow cooker.
  2. Add the veggies and aromatics: In the same skillet, add the sliced onions and sauté for 1-2 minutes until slightly softened. Add minced garlic and cook for an additional 30 seconds until fragrant. Stir in the beef broth, Worcestershire sauce, dried thyme, and dried rosemary, scraping the bottom of the pan to loosen any browned bits. Pour this flavorful mixture over the roast in the slow cooker.
  3. Layer the vegetables: Arrange the chopped carrots and halved baby golden potatoes on top of the onion mixture in the slow cooker. Add the bay leaves. Optionally, season the vegetables with a bit more salt and pepper.
  4. Cook the pot roast: Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours. The roast is done when it is tender and easily shredded with forks.
  5. Serve: Remove the roast and vegetables from the slow cooker. Shred the meat using two forks, discarding any excess fat. Transfer the cooking juices to a fat separator and pour some of the juice over the shredded meat to keep it moist. Optionally, use the remaining juice to make a homemade beef gravy. Plate the meat with the roasted carrots and potatoes, serve immediately, and enjoy.

Notes

  • For deeper flavor, sear the roast well on all sides before slow cooking.
  • You can substitute fresh herbs for dried, adjusting quantities accordingly.
  • If you prefer thicker gravy, reserve some cooking liquid and thicken with a cornstarch slurry on the stovetop.
  • Leftovers keep well refrigerated for up to 3 days and make excellent sandwiches or stews.
  • Adjust seasoning at the end to taste, as slow cooking sometimes mellows spices.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://ellarecipe.com/easy-slow-cooker-pot-roast-recipe-2/