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Slow Cooker Pot Roast

This Slow Cooker Pot Roast is SO EASY! Tender beef chuck roast slow-cooked with hearty vegetables and rich broth for a comforting, melt-in-your-mouth meal.
Prep Time20 minutes
Cook Time8 hours
Total Time8 hours 20 minutes
Servings: 6 servings

Ingredients

  • 3 to 4 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 4 carrots sliced
  • 4 stalks celery sliced
  • 4 potatoes quartered
  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • salt and pepper to taste

Instructions

  • Pat your beef chuck roast dry with paper towels and generously season it with salt and pepper.
  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, sear the roast on all sides until it develops a rich, brown crust—about 3-4 minutes per side.
  • Place the chopped onion, sliced carrots, sliced celery, and quartered potatoes in the bottom of your slow cooker.
  • Nestle the seared roast on top of the vegetables.
  • Sprinkle the minced garlic, dried thyme, and dried rosemary over the meat and vegetables.
  • Pour in 4 cups of beef broth and 1 tablespoon Worcestershire sauce.
  • Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours until meat is tender and vegetables are soft.
  • Once cooked, remove the roast and vegetables carefully. Let the beef rest for a few minutes before slicing or shredding.
  • Optionally, strain the cooking liquid and simmer it on the stove to reduce into a thick gravy.
  • Serve your Slow Cooker Pot Roast with a dollop of Horseradish Sauce for a zesty kick.

Equipment

  • Slow cooker (crockpot)
  • Large Skillet
  • Sharp Knife
  • Cutting Board
  • Measuring Spoons
  • Measuring Cups
  • Tongs or spatula

Notes

  • For best flavor, sear the roast before slow cooking to lock in juices and add depth.
  • Cut vegetables into larger chunks to prevent them from becoming mushy during cooking.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
  • Use different cuts of beef like brisket or blade roast if chuck roast is unavailable; adjust cooking time accordingly.
  • Thicken the cooking liquid by simmering with a cornstarch slurry for a rich gravy.