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–+ servings

Slow Cooker Pot Roast

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A tender, flavorful pot roast cooked low-and-slow in a slow cooker, perfect for hands-off dinners and cozy family meals.
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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: 400
Ingredients Method Nutrition Notes

Ingredients
  

Meat and Vegetables
  • 3–4 lb chuck roast This cut becomes incredibly tender when slow-cooked.
  • 1 lb baby potatoes, halved Adds heartiness and absorbs flavors.
  • 1 lb baby carrots Sweetness complements savory components.
  • 1 large onion, quartered Brings depth to the flavor.
  • 3 cloves garlic, minced Adds aromatic quality.
Flavorings
  • 2 cups beef broth Foundation of the gravy; richer is better.
  • 2 tbsp tomato paste Enhances color and adds sweetness.
  • 1 tbsp Worcestershire sauce Brings umami and complexity.
  • 1 tsp dried thyme An earthy herb that complements beef.
  • 1 tsp dried rosemary Elevates flavor profile.
  • 1 tbsp olive oil For searing the roast; don’t skip this step.
  • Salt and pepper to taste Salt and pepper, to taste Simple but important.
Garnish
  • 1 handful fresh parsley, chopped Brightens up the dish.

Method
 

Preparation
  1. Pat the roast dry and season generously with salt and pepper on all sides. Let it sit for 10 minutes at room temperature while you prep the vegetables.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the roast 3–4 minutes per side until brown — don’t skip this; it adds flavor. Transfer the roast to the slow cooker.
  3. Scatter the halved baby potatoes, baby carrots, quartered onion, and minced garlic around and under the roast.
Combining Ingredients
  1. In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary until smooth. Taste and season lightly; you can adjust salt later. Pour the mixture over the roast and vegetables.
Cooking
  1. Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours. The roast is done when a fork slides through easily and the internal temperature reaches at least 190°F for shreddable texture.
Serving
  1. Carefully remove the roast and vegetables to a serving platter and tent with foil. If the cooking liquid is thin, transfer it to a saucepan and simmer to reduce, or whisk in a slurry of 1 tbsp cornstarch mixed with 2 tbsp cold water and simmer until thickened. Season to taste.
  2. Slice or shred the roast against the grain. Spoon gravy over meat and vegetables, and finish with chopped fresh parsley.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 45gFat: 15gSaturated Fat: 6gSodium: 900mgFiber: 4gSugar: 5g

Notes

If you prefer firmer vegetables, add potatoes and carrots halfway through cooking (about 4 hours before done on low). Refrigerate leftovers within 2 hours in an airtight container and consume within 3–4 days.
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