Description

This Slow Cooker Pot Roast is a comforting, hearty meal perfect for family dinners. Featuring a tender, seared beef chuck roast cooked low and slow with carrots, potatoes, onions, and a flavorful broth infused with garlic, Worcestershire sauce, thyme, and rosemary. The slow cooking method ensures melt-in-your-mouth meat and perfectly cooked vegetables that soak up all the delicious juices.

Ingredients

Scale

Meat

3–4 pounds beef chuck roast

Vegetables

4 carrots, peeled and cut into chunks
4 potatoes, peeled and quartered
1 onion, quartered
4 cloves garlic, minced

Liquids and Seasonings

2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper to taste

Other

2 tablespoons olive oil

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Instructions

Brown the Roast: Heat olive oil in a large skillet over medium-high heat. Season chuck roast generously with salt and black pepper. Sear the roast for 3-4 minutes per side until well-browned to lock in flavor.
Transfer to Slow Cooker: Place the seared roast into the slow cooker, setting the stage for low and slow cooking.
Sauté Aromatics: In the same skillet, sauté the quartered onion and minced garlic for 2-3 minutes until fragrant, enhancing the flavor base.
Prepare Broth Mixture: Add beef broth and Worcestershire sauce to the skillet, stirring well and scraping up browned bits from the bottom. Then stir in dried thyme and rosemary to infuse the liquid.
Pour Broth Over Roast: Carefully pour the seasoned broth mixture over the roast inside the slow cooker.
Add Vegetables: Arrange the carrots and potatoes around the roast, making sure the vegetables are submerged in the cooking liquid to cook evenly and absorb flavors.
Cook Slowly: Cover the slow cooker and cook on low for 8-10 hours or on high for 4-5 hours, until the roast is fork-tender and vegetables are cooked through.
Rest the Meat: Remove the roast and vegetables from the slow cooker and let the roast rest briefly before slicing to retain juices.
Serve: Slice the roast and serve alongside the cooked vegetables, using the cooking liquid as a rich, flavorful gravy.

Notes

For enhanced flavor, sear the roast well to develop a rich crust before slow cooking.
Using a chuck roast is ideal due to its marbling and flavor for slow cooking.
Feel free to add other root vegetables like parsnips or turnips to vary the flavors.
Leftovers can be stored in the refrigerator for up to 3 days and make excellent sandwiches or stews.
If you prefer thicker gravy, remove broth after cooking and simmer on the stove with a flour or cornstarch slurry until thickened.

Prep Time: 20 minutes
Cook Time: 8-10 hours (low) or 4-5 hours (high)
Category: Main Course
Method: Slow Cooking
Cuisine: American