Slow Cooker Pot Roast
A hearty family favorite that combines tender meat with a medley of vegetables in a rich, savory sauce.
Servings: 6 servings
Equipment
- Slow Cooker
- Skillet
- Cutting Board
Ingredients
Meat
- 3-4 pounds Chuck Roast Well-marbled cut of beef for tenderness.
Vegetables
- 4 medium Carrots Peeled and cut into chunks.
- 4 medium Potatoes Yukon Gold or Russet, cut into quarters.
- 2 medium Onions Chopped into large chunks.
- 4-5 cloves Garlic Minced.
Liquids
- 2 cups Beef Broth Low-sodium preferred.
- 2 tablespoons Worcestershire Sauce
Herbs and Spices
- 1 teaspoon Thyme Dried or fresh.
- 2 leaves Bay Leaves Remove before serving.
- to taste Salt and Pepper Essential seasonings.
- 1 tablespoon Olive Oil For searing the roast.
Instructions
- Prepare the ingredients by washing and peeling the carrots, cutting them into large chunks, quartering the potatoes, and chopping the onions. Mince the garlic and measure out your broth and seasonings.
- Generously season the chuck roast with salt and pepper on all sides.
- In a large skillet, heat olive oil over medium-high heat. Sear the roast for about 4-5 minutes on each side until browned.
- In the slow cooker, place the chopped onions, carrots, and potatoes at the bottom.
- Transfer the seared roast to the slow cooker, placing it on top of the vegetables.
- Sprinkle the minced garlic over the roast, add thyme and bay leaves, and drizzle Worcestershire sauce over everything.
- Pour the beef broth around the roast, avoiding pouring directly on top.
- Cover the slow cooker and set it to low for 8 hours or high for 4-5 hours.
- Check the roast for tenderness about an hour before the cooking time is up. It should be fork-tender.
- Once cooked, remove the roast and let it rest for about 15 minutes before slicing.
- Serve the sliced roast with the cooked vegetables and broth.
Notes
Consider adding different vegetables or spices for variations. Serve with crusty bread or over rice for a complete meal.