Description
This Easy Slow Cooker Pot Roast is a comforting and flavorful classic meal perfect for dinner. Tender chuck roast is seared to lock in juices, then slow-cooked with aromatic herbs, garlic, carrots, onions, and potatoes in a savory beef broth until melt-in-your-mouth tender. The slow cooking method infuses the meat and vegetables with rich flavors, making it an effortless and hearty dish ideal for family meals or special occasions.
Ingredients
Scale
Meat
- 3–4 lbs. chuck roast
- 1 Tbsp olive oil (for searing)
- Salt, to taste
- Black pepper, to taste
Vegetables & Aromatics
- 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 & Seasonings
- 2 cups beef broth
- 1 Tbsp Worcestershire sauce
- 1 tsp dried thyme (or 1 Tbsp fresh)
- 1 tsp dried rosemary (or 1 Tbsp fresh)
- 2 bay leaves
Instructions
- Prepare the Meat: Season the chuck roast generously with salt and black pepper on all sides.
- Sear the Roast: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, sear the roast for about 3-4 minutes on each side until browned. This step helps to lock in the meat’s flavors and improve the final texture.
- Layer Vegetables: Place the sliced onions, minced garlic, carrots, and halved baby potatoes into the bottom of the slow cooker, spreading evenly.
- Add the Roast and Liquids: Place the seared roast on top of the vegetables. Pour in 2 cups of beef broth and 1 tablespoon of Worcestershire sauce over the meat and veggies.
- Season: Sprinkle dried thyme and rosemary over the ingredients and add 2 bay leaves to the slow cooker.
- Slow Cook: Cover the slow cooker with its lid and cook on low heat for 7-8 hours or on high heat for 4-5 hours. The roast is done when it is fork-tender and the vegetables are cooked through.
- Final Touch: Remove the bay leaves. Slice or shred the roast before serving with the vegetables and juices from the slow cooker.
Notes
- For more flavor, you can sear the vegetables briefly in the skillet before placing them in the slow cooker.
- If using fresh herbs, increase the quantity to 1 tablespoon each as fresh herbs are less concentrated than dried.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To thicken the cooking liquid into a gravy, remove the roast and vegetables, then stir in a mixture of cornstarch and cold water, cooking on high for 15 minutes until thickened (if your slow cooker has a sauté function), or transfer to a stovetop saucepan to thicken.
Keywords: slow cooker pot roast, easy pot roast, chuck roast recipe, slow cooker beef, comfort food dinner, hearty meal