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Easy Slow Cooker Pot Roast Recipe

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3.9 from 60 reviews

This Easy Slow Cooker Pot Roast recipe delivers tender, flavorful beef accompanied by perfectly cooked carrots and potatoes. Utilizing a slow cooker, this comforting meal requires minimal hands-on time while developing rich, hearty flavors through slow cooking and searing to lock in juices.

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

Ingredients

Beef and Seasoning

  • 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 1-inch pieces
  • 1.5 lbs. baby golden potatoes, halved

Liquids and Herbs

  • 2 cups beef broth
  • 1 Tbsp Worcestershire sauce
  • 1 tsp dried thyme (or 1 Tbsp fresh thyme)
  • 1 tsp dried rosemary (or 1 Tbsp fresh rosemary)
  • 2 bay leaves

Instructions

  1. Sear the Roast: Pat the chuck roast dry with paper towels to remove excess moisture. Generously season both sides with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, sear the roast 3-4 minutes per side until browned. Transfer the roast to the slow cooker.
  2. Sauté Onions and Garlic: In the same skillet, add the sliced onion and sauté for 1-2 minutes until slightly softened. Add minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
  3. Deglaze and Prepare Broth Mixture: Pour in beef broth and Worcestershire sauce, then add dried thyme and rosemary. Heat the mixture while scraping up any browned bits from the bottom of the skillet to incorporate rich flavors. Pour this broth mixture over the roast in the slow cooker.
  4. Add Vegetables and Bay Leaves: Layer the chopped carrots and halved potatoes over the onion and broth mixture in the slow cooker. Add 2 bay leaves. Optionally, season the vegetables with additional salt and pepper to taste.
  5. Cook the Pot Roast: Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours, until the roast is tender and easily pulls apart with a fork.
  6. Serve: Remove the roast and vegetables from the slow cooker. Using two forks, shred the meat, discarding any excess fat. Plate the meat alongside the carrots and potatoes. Transfer the remaining cooking juices to a fat separator and pour some over the meat to keep it moist. Optionally, use the remaining juices to make a homemade beef gravy. Serve immediately and enjoy.

Notes

  • For added flavor, use fresh thyme and rosemary instead of dried herbs if available.
  • You can season the vegetables before cooking for enhanced taste.
  • Fat can be removed from juices using a fat separator for a leaner gravy.
  • Leftover pot roast can be stored in the refrigerator for up to 3 days.
  • This recipe works well with other root vegetables like parsnips or turnips as substitutes or additions.
  • 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/