Go Back

Slow Cooker Pot Roast

This hearty slow cooker pot roast is perfect for busy weeknights or large family gatherings, offering fabulous flavors with minimal fuss.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-5 pounds beef chuck roast Look for well-marbled cuts for enhanced flavor and tenderness.
  • 2 tablespoons olive oil
  • Salt and pepper to taste Salt and pepper
Vegetables
  • 4 carrots, chopped
  • 4 potatoes, chopped Consider replacing some potatoes with extra veggies for a lighter meal.
  • 1 onion, chopped
  • 3 cloves garlic, minced
Cooking Liquid
  • 2 cups beef broth Ensure it's gluten-free if needed.
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dried thyme Fresh herbs can be used for more flavor.
  • 2 bay leaves

Method
 

Preparation
  1. In a skillet over medium-high heat, heat the olive oil. Season the roast with salt and pepper, then sear it on all sides until it’s browned (about 4-5 minutes).
  2. Place the carrots, potatoes, onion, and garlic in the slow cooker, ensuring they are roughly the same size for even cooking.
  3. Lay the seared roast on top of the vegetables in the slow cooker.
  4. In a bowl, mix together the beef broth, Worcestershire sauce, thyme, and bay leaves. Pour this mixture over the roast and vegetables evenly.
Cooking
  1. Cover and cook on low for 8-10 hours or on high for 4-6 hours until the roast is tender and easily shredded.
  2. Check for doneness as undercooking can lead to toughness.
Serving
  1. Once done, remove the roast from the slow cooker, slice it, and serve with the tender vegetables.

Notes

Store leftover pot roast in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. Reheat on the stove with a splash of beef broth for moisture.