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Slow-Cooker Pot Roast

This comforting slow-cooker pot roast features tender beef chuck roast slow-cooked with vegetables and aromatic herbs for a deliciously easy family meal.
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Prep Time 20 minutes
Cook Time 9 hours
Total Time 9 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 piece beef chuck roast Well-marbled for tenderness.
  • 4 medium onions, quartered Use yellow or sweet onions.
  • 4 medium carrots, cut into large chunks Adds sweetness and color.
  • 1 lb baby potatoes, halved No peeling required.
  • 2 cups beef broth Use low-sodium for a lighter option.
  • 2 tablespoons Worcestershire sauce Adds depth and umami flavor.
  • 4 cloves garlic, minced Brings aromatic warmth.
  • 1 tablespoon dried thyme Compliments beef beautifully.
  • 1 tablespoon dried rosemary Enhances flavor and aroma.
  • Salt and pepper To taste.

Method
 

Preparation
  1. Pat the chuck roast dry and season both sides with salt and pepper.
  2. If you choose to brown, heat a skillet over medium-high heat with a tablespoon of oil and sear the roast 2–3 minutes per side until nicely browned.
  3. Quarter the onions, cut the carrots into large chunks, halve the baby potatoes, and mince the garlic.
Cooking Method
  1. Place the onions, carrots, and potatoes in the bottom of the slow cooker to form a nest.
  2. Put the seared (or raw) roast on top of the vegetables.
  3. In a bowl, whisk together the beef broth, Worcestershire sauce, minced garlic, thyme, and rosemary. Pour the mixture over the roast and vegetables.
  4. Cover and cook on low for 8–9 hours or on high for 4–5 hours, until the meat is fork-tender and pulls apart easily.
  5. Remove the roast to a cutting board and let it rest for 10 minutes. Taste the cooking liquid and adjust salt and pepper.
  6. Serve the roast sliced or shredded with the vegetables and spoon the juices over the top.

Notes

Cool leftovers within two hours and store in an airtight container for up to 4 days. For long-term storage, freeze portioned meat and vegetables with some cooking liquid in freezer-safe containers for up to 3 months.