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–+ servings

Slow-Cooker Pot Roast

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A comforting and flavorful dish perfect for family gatherings and busy weeknights, featuring tender seared beef chuck roast cooked with hearty vegetables in a slow cooker.
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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: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2-3 lbs beef chuck roast Tough cut that benefits from slow cooking.
  • 4 cups beef broth For added depth of flavor.
  • 3 medium onions, sliced
  • 4 pcs carrots, cut into chunks
  • 1 lb baby potatoes, halved
  • 3 cloves garlic, minced
  • 2 tbsp Worcestershire sauce For seasoning.
  • 1 tsp dried thyme Can substitute with fresh thyme.
  • 1 tsp dried rosemary Can substitute with fresh rosemary.
  • Salt to taste Salt and pepper to taste
  • 2 tbsp olive oil For searing the meat.

Method
 

Preparation
  1. In a large skillet, heat the olive oil over medium-high heat. Season the beef chuck roast with salt and pepper and sear it on all sides until browned.
  2. Transfer the seared roast to the slow cooker.
  3. Add the sliced onions, carrots, and baby potatoes around the roast.
  4. In a bowl, mix together beef broth, garlic, Worcestershire sauce, thyme, and rosemary. Pour this mixture over the roast and vegetables in the slow cooker.
Cooking
  1. Cover and cook on low for 8-10 hours or until the meat is tender.
Serving
  1. Serve the pot roast with the vegetables and gravy.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 7gSodium: 800mgFiber: 5gSugar: 4g

Notes

For extra flavor, let the roast marinate in the seasoning and Worcestershire sauce a few hours before cooking. You can add other vegetables like celery or parsnips for more variety. If you prefer a thicker sauce, mix a little cornstarch with water and stir it into the cooked gravy before serving. Leftovers can be stored in an airtight container for 3-4 days in the fridge or frozen in portions for up to three months.
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