Description
This slow cooker pot roast recipe delivers a tender, flavorful meal with minimal effort. Perfect for busy weeknights or a comforting Sunday dinner, it’s a classic dish that’s simple enough for beginners.
Ingredients
- 3–4 lb chuck roast
- 4 medium carrots, chopped
- 4 medium potatoes, cubed
- 1 large onion, quartered
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 Tbsp Worcestershire sauce
- 2 Tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 2 bay leaves
- 2–3 sprigs fresh thyme (optional)
Instructions
- Season roast with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned (about 4–5 min per side).
- Chop carrots and potatoes, quarter the onion, and mince the garlic while searing.
- Layer the carrots, potatoes, and onion on the bottom of the slow cooker. Place the seared roast on top.
- In a bowl, whisk together beef broth, Worcestershire sauce, garlic, salt, pepper, and bay leaves. Pour over the roast and veggies. Add thyme if using.
- Cover and cook on low for 8–10 hours or high for 4–6 hours.
- For a thicker gravy, uncover during the last 30 minutes to reduce liquids.
- Remove roast, let rest, then slice or shred. Serve with vegetables and spoon gravy over the top.
Notes
- Use tough cuts like chuck roast for tenderness.
- Searing the roast deepens flavor.
- Customize with parsnips, turnips, or celery.
- Prep vegetables the night before for a quicker morning.
- Refrigerate leftovers for up to 3–4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 8-10 hours on low or 4-6 hours on high
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American