Description
This 5-Star Pot Roast Slow Cooker recipe delivers tender, flavorful beef with perfectly cooked vegetables. The chuck roast is seared to lock in juices before slow cooking alongside carrots, potatoes, and aromatic herbs for a comforting and hearty meal. Easy to prepare and ideal for a cozy family dinner.
Ingredients
Scale
Meat
- 3–4 lb chuck roast
Vegetables
- 1 onion, sliced
- 4 carrots, cut into chunks
- 4 gold potatoes, quartered
- 3 cloves garlic, minced
Liquids & Sauces
- 2 cups beef broth
- 1 tbsp Worcestershire sauce (ensure it’s alcohol-free)
- 1 tbsp olive oil
Seasonings & Herbs
- Salt and black pepper to taste
- 1 tsp dried thyme
- 1 bay leaf
Instructions
- Season the Roast: Generously season the chuck roast with salt and black pepper on all sides to enhance flavor.
- Sear the Meat: Heat olive oil in a skillet over medium-high heat and sear the roast for 2–3 minutes on each side until nicely browned, which helps seal in juices.
- Prepare Vegetables: Place the sliced onion, chopped carrots, and quartered potatoes in the slow cooker as a base for the roast.
- Add Aromatics: Sprinkle minced garlic, dried thyme, and add the bay leaf along with Worcestershire sauce over the vegetables to infuse rich flavors.
- Place Roast in Slow Cooker: Carefully position the seared chuck roast on top of the vegetable mixture in the slow cooker.
- Add Broth: Pour the beef broth gently around the sides of the roast, avoiding pouring directly over to keep seasoning intact.
- Slow Cook: Cover the slow cooker and cook on low for approximately 8 hours or on high for 4–5 hours until the meat is tender and easily pulls apart.
- Finish and Rest: Remove the bay leaf, take out the roast and vegetables, and let the meat rest for 10 minutes before slicing for serving.
Notes
- For best results, sear the roast well to develop deeper flavor.
- You can swap gold potatoes for red or Yukon gold for variation.
- Adjust cooking times depending on your slow cooker model and preferred tenderness.
- Make sure Worcestershire sauce is alcohol-free if needed for dietary reasons.
- Leftovers keep well in the refrigerator for 3–4 days or can be frozen for up to 2 months.
