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Ultimate Slow Cooker Pot Roast

A comforting and delicious meal combining tender beef and hearty vegetables, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pounds beef chuck roast Tender and flavorful cut of beef ideal for slow cooking.
  • 2 tablespoons olive oil For searing the beef.
  • 1 large onion, chopped Adds flavor to the dish.
  • 3 cloves garlic, minced Enhances the taste of the pot roast.
  • 4 medium carrots, cut into chunks Provides sweetness and texture.
  • 4 medium potatoes, cut into chunks Adds heartiness to the meal.
  • 2 cups beef broth For added moisture and flavor.
  • 2 tablespoons Worcestershire sauce Adds depth of flavor.
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste Salt and pepper Season according to preference.

Method
 

Preparation
  1. Heat olive oil in a skillet over medium-high heat.
  2. Season the beef chuck roast with salt and pepper and sear on all sides until browned.
  3. Place onions and garlic at the bottom of the slow cooker.
  4. Add the seared roast to the slow cooker.
  5. Add carrots and potatoes on top.
  6. In a bowl, mix together beef broth, Worcestershire sauce, thyme, and rosemary. Pour over the roast and vegetables.
  7. Cover and cook on low for 8-10 hours or high for 4-5 hours until the meat is tender.
Serving
  1. Serve the pot roast hot, sliced or shredded, with the tender carrots and potatoes on the side.
  2. Drizzle the flavorful juices over the meat and vegetables.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Ensure to thaw in the refrigerator before reheating. For a thicker gravy, remove some juices at the end and simmer until reduced.