Print

Easy Slow Cooker Pot Roast Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 86 reviews

This easy slow cooker pot roast recipe delivers tender, flavorful beef with perfectly cooked vegetables. Using a chuck roast seared to lock in juices, then slow-cooked with aromatic herbs, garlic, and beef broth, this dish is a comforting classic perfect for a hearty family meal.

Ingredients

Scale

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 & 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

  1. Prepare the Roast: Season the chuck roast generously on all sides with salt and black pepper to enhance the flavor.
  2. Sear the Meat: Heat olive oil in a heavy skillet over medium-high heat. Once hot, add the roast and sear each side until nicely browned, about 3-4 minutes per side. This step locks in juices and adds depth to the flavor.
  3. Add Aromatics to Slow Cooker: Place the sliced onions and minced garlic at the bottom of the slow cooker. They provide an aromatic base for the roast during cooking.
  4. Transfer Roast and Add Liquids: Put the seared roast on top of the onions in the slow cooker. Pour in the beef broth and Worcestershire sauce around the roast, ensuring even moisture during cooking.
  5. Season with Herbs and Bay Leaves: Sprinkle thyme and rosemary over the roast and broth. Add the bay leaves to infuse the pot roast with herbal flavors.
  6. Add Vegetables: Surround the roast with the cut carrots and halved baby golden potatoes. These will cook together with the meat, absorbing rich flavors.
  7. Cook Low and Slow: Cover the slow cooker and cook on low for 8-9 hours or on high for 4-5 hours, until the meat is tender and easily pulls apart with a fork.
  8. Finish and Serve: Remove the bay leaves before serving. Slice or shred the roast, and serve with the cooked vegetables and some of the flavorful cooking liquid spooned over the top.

Notes

  • For best results, choose a well-marbled chuck roast for maximum tenderness and flavor.
  • Searing the meat is optional but highly recommended to develop richer taste.
  • You can substitute baby yukon gold potatoes if preferred.
  • Adjust seasoning as needed before serving.
  • Leftovers keep well refrigerated for up to 3 days and make excellent sandwiches.

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