Description
This Classic Slow Cooker Pot Roast recipe offers a tender, flavorful beef roast cooked to perfection alongside hearty vegetables in a rich, savory broth. Ideal for busy days, this comforting one-pot meal requires minimal prep and yields a satisfying main course with melt-in-your-mouth meat and perfectly cooked carrots, potatoes, and onions. Slow cooking infuses the dish with deep flavors, making it a timeless American comfort food classic.
Ingredients
Scale
Beef and Seasoning
- 3 to 4 pounds chuck roast
- Salt and pepper to taste
- 2 tablespoons olive oil
Vegetables
- 4 large carrots, peeled and cut into chunks
- 4 medium Yukon Gold potatoes, cut into chunks
- 1 yellow onion, cut into wedges
- 3 cloves garlic, minced
Broth and Seasonings
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
Instructions
- Season the Roast: Generously season the chuck roast with salt and pepper on all sides to enhance flavor.
- Sear the Meat: Heat olive oil in a large skillet over medium-high heat. Sear the roast for about 4–5 minutes on each side until a deep golden-brown crust forms, locking in juices.
- Prepare the Slow Cooker: Transfer the seared roast to the slow cooker. Arrange the carrots, potatoes, onion, and minced garlic evenly around the roast for balanced cooking.
- Make the Broth Mixture: In a bowl, whisk together beef broth, Worcestershire sauce, tomato paste, dried thyme, and dried rosemary until smooth and well combined.
- Add Broth and Bay Leaves: Pour the broth mixture over the roast and vegetables, then tuck in the two bay leaves for aromatic depth.
- Cook the Pot Roast: Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours until the meat is fork-tender and vegetables are fully cooked.
- Finish and Serve: Remove the bay leaves before serving. Shred or slice the roast and serve with the cooked vegetables and pan juices for a hearty meal.
Notes
- For a thicker gravy, remove 1/2 cup of cooking liquid near the end of cooking, whisk in 1 tablespoon cornstarch, then stir the mixture back into the slow cooker for 20–30 minutes.
- Use Yukon Gold potatoes to ensure a creamy texture without falling apart during slow cooking.
- To enhance flavor, marinate the roast with spices overnight if time permits.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove or microwave.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 490
- Sugar: 4g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 115mg
