Description
This Slow Cooker Pot Roast is a comforting and hearty American classic, featuring a tender chuck roast slowly cooked with aromatic herbs, garlic, onions, carrots, and potatoes. The slow cooking process results in melt-in-your-mouth beef infused with rich flavors, perfect for an easy and satisfying meal.
Ingredients
Scale
Meat
- 3–4 lb chuck roast
Seasonings and Oils
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp tomato paste
Vegetables
- 1 yellow onion, sliced
- 4 cloves garlic, minced
- 4 carrots, peeled and cut into large chunks
- 4 medium potatoes, quartered
Liquids and Herbs
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
Instructions
- Season the Meat: Thoroughly season the chuck roast all over with salt, black pepper, garlic powder, and onion powder to ensure full flavor penetration.
- Sear the Roast: In a large skillet over medium-high heat, warm up the olive oil. Sear the seasoned roast for 3–4 minutes on each side until it develops a deep brown crust, which helps lock in juices and adds flavor.
- Arrange in Slow Cooker: Transfer the seared roast to the slow cooker. Surround it with sliced onions, minced garlic, carrots, and quartered potatoes to cook alongside the meat.
- Prepare Cooking Liquid: In a small bowl, whisk together beef broth, Worcestershire sauce, and tomato paste until smooth. Pour this mixture evenly over the roast and vegetables inside the slow cooker.
- Add Herbs: Place fresh rosemary and thyme sprigs on top of the ingredients to infuse herbal aromas during cooking.
- Cook Low and Slow: Cover the slow cooker with the lid and cook on low heat for 8–9 hours, or on high for 4–5 hours. The roast should become tender and easily shred with a fork when done.
- Finish and Serve: Remove the herb sprigs and decide whether to slice or shred the roast. Serve with the cooked vegetables and spoon pan juices over for extra flavor.
Notes
- For a thicker gravy, remove 1 cup of the cooking liquid near the end, whisk in 1 tablespoon of cornstarch until smooth, then stir it back into the slow cooker and cook additional 15 minutes to thicken.
- This pot roast is excellent for meal prep and leftovers, as flavors deepen after resting.
