Easy Slow Cooker Pot Roast Recipe
This Easy Slow Cooker Pot Roast is a comforting and flavorful dish perfect for a hearty family meal. Tender chuck roast is seared for extra flavor and then slow-cooked with aromatic herbs, garlic, onions, carrots, and baby potatoes in a savory beef broth, resulting in a melt-in-your-mouth experience with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 8 hours 30 minutes
- Total Time: 8 hours 45 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Meat
- 3–4 lbs. chuck roast
- 1 Tbsp olive oil (for searing)
- Salt, to taste
- Black pepper, to taste
Vegetables & Aromatics
- 1 medium yellow onion, peeled, halved & cut into thick slices
- 5 garlic cloves, minced
- 4–5 medium carrots, peeled & cut into inch pieces
- 1.5 lbs. baby golden potatoes, halved
Liquids & Seasonings
- 2 cups beef broth
- 1 Tbsp Worcestershire sauce
- 1 tsp dried thyme (or 1 Tbsp fresh)
- 1 tsp dried rosemary (or 1 Tbsp fresh)
- 2 bay leaves
Instructions
- Preparation of Meat: Season the chuck roast generously with salt and black pepper on all sides to enhance the flavor throughout the cooking process.
- Searing the Roast: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the seasoned chuck roast on all sides until browned, about 3-4 minutes per side, to lock in juices and develop a rich crust.
- Arranging Ingredients in Slow Cooker: Place the sliced onion halves, minced garlic, carrots, and baby golden potatoes evenly in the bottom of the slow cooker. Lay the seared chuck roast on top of the vegetables.
- Adding Liquids and Seasonings: Pour 2 cups of beef broth over the roast. Add 1 tablespoon Worcestershire sauce, dried thyme, rosemary, and 2 bay leaves to the slow cooker for robust flavor.
- Slow Cooking: Cover the slow cooker with the lid and cook on low for 8-9 hours, or on high for 4-5 hours, until the roast is fork-tender and the vegetables are soft.
- Finishing Touches: Remove the bay leaves before serving. Taste and adjust seasoning if necessary. Serve the pot roast sliced with the cooked vegetables and spoon some of the flavorful cooking liquid on top.
Notes
- For best results, use a well-marbled chuck roast to ensure tenderness and flavor.
- You can substitute fresh herbs for dried as per availability, just triple the quantity.
- To thicken the cooking liquid into gravy, remove the roast and vegetables and simmer the liquid in a pan with a slurry of cornstarch and water until thickened.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a richer taste, sear the vegetables lightly before adding them to the slow cooker.
Keywords: slow cooker pot roast, easy pot roast recipe, chuck roast slow cooker, classic pot roast, beef pot roast with vegetables
Find it online: https://mjrecipe.com/easy-slow-cooker-pot-roast-recipe/