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Slow Cooker Pot Roast

A tender beef chuck roast simmered with hearty vegetables, perfect for busy weeknights or cozy gatherings.
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Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-5 pounds beef chuck roast Choose a roast with good marbling for tenderness.
  • 2 tablespoons olive oil For searing the roast.
  • to taste Salt and pepper Use as desired for seasoning.
  • 4 carrots, chopped Fresh and vibrant.
  • 4 potatoes, chopped Can substitute with sweet potatoes.
  • 1 onion, chopped Adds depth of flavor.
  • 3 cloves garlic, minced Enhances the aroma.
  • 2 cups beef broth Consider using homemade stock for better flavor.
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dried thyme
  • 2 bay leaves Remove before serving.

Method
 

Preparation
  1. In a skillet over medium-high heat, heat the olive oil.
  2. Season the beef chuck roast well with salt and pepper, then sear it for about 4-5 minutes on each side until beautifully browned.
  3. Layer the chopped carrots, potatoes, onion, and minced garlic in the bottom of your slow cooker.
  4. Place the seared roast on top of the vegetables.
  5. In a bowl, combine the beef broth, Worcestershire sauce, dried thyme, and bay leaves. Pour this mixture over the roast and vegetables.
Cooking
  1. Cover the slow cooker and set it to cook on low for 8-10 hours or on high for 4-6 hours.
  2. The roast is done when it shreds easily with a fork.
Serving
  1. Once cooked, carefully remove the roast, slice it, and serve with the tender vegetables.
  2. Drizzle some of the flavorful broth over each serving.

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. When reheating, add broth to maintain moisture.