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Slow Cooker Pot Roast

A hearty and comforting slow-cooked pot roast made with tender beef, vegetables, and a rich broth, perfect for family dinners or special occasions.
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Prep Time 30 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pounds beef chuck roast Ideal cut for tender pot roast
  • 1 tablespoon olive oil For searing the beef
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 4 medium carrots, sliced
  • 4 medium potatoes, diced Feel free to substitute with other root vegetables
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon rosemary
  • to taste Salt and pepper

Method
 

Preparation
  1. Heat the olive oil in a skillet over medium-high heat and sear the beef chuck roast on all sides until it's deeply browned.
  2. Place the chopped onion and minced garlic in the bottom of the slow cooker.
  3. Add the seared roast on top of the onions and garlic.
  4. Arrange the sliced carrots and diced potatoes around the roast.
  5. In a mixing bowl, combine the beef broth, Worcestershire sauce, dried thyme, rosemary, salt, and pepper. Pour this mixture over the contents in the slow cooker.
  6. Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is fork-tender.
  7. Serve hot, drizzling the juices over the roast and vegetables.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for up to 3 months. To reheat, add a splash of broth if needed.