Here’s a classic Slow Cooker Pot Roast recipe that guarantees a tender, flavorful meal with minimal prep work. This hearty dish is perfect for a comforting family dinner.
Ingredients:
- 1 (3 to 4-pound) chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 onion, quartered
- 4 carrots, peeled and cut into large chunks
- 4 potatoes, peeled and cut into large chunks
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
Preparation:
Step 1: Brown the Meat
- Heat the olive oil in a large skillet over medium-high heat.
- Season the chuck roast with salt and pepper.
- Sear the roast on all sides until browned, about 3-4 minutes per side, to develop flavor.
Step 2: Slow Cooker Setup
- Place the browned roast into the slow cooker.
- Add the quartered onion, carrots, and potatoes around and on top of the roast.
- Sprinkle the minced garlic, thyme, and rosemary over the meat and vegetables.
- Pour the beef broth and Worcestershire sauce over the ingredients.
- Tuck the bay leaves into the broth.
Step 3: Cooking
- Cover and cook on low for 8-10 hours, or on high for 5-6 hours. The roast should be tender enough to break apart easily with a fork.
Step 4: Serve
- Remove the bay leaves and discard.
- Transfer the roast and vegetables to a serving platter.
- Optionally, use the cooking juices left in the slow cooker to make a gravy. Skim off excess fat, then pour the juices into a saucepan. Mix a tablespoon of cornstarch with a little cold water, then whisk it into the juices over medium heat until thickened.
Tips:
- For Enhanced Flavor: Consider deglazing the skillet with a splash of red wine after browning the meat and pour those tasty bits and liquid into the slow cooker.
- Variations: Feel free to add other root vegetables such as turnips or parsnips, or a splash of red wine for depth.
- Gravy Thickening: If you prefer a thicker gravy, you can blend some of the cooked vegetables with the juices before thickening.
This slow cooker pot roast recipe is a perfect set-it-and-forget-it meal that will fill your home with a delicious aroma and yield a deliciously tender and satisfying dinner.
Slow Cooker Pot Roast Recipe
- Total Time: 8 hours 20 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Learn how to make the most tender and flavorful slow cooker pot roast with this foolproof recipe. It's the perfect comfort food for a hassle-free dinner that the whole family will love.
Ingredients
- 3 lbs chuck roast
- 2 tbsp olive oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 4 carrots, peeled and cut into chunks
- 4 potatoes, peeled and quartered
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried rosemary
- 1 tsp dried thyme
Instructions
- Heat olive oil in a large skillet over medium heat and brown the roast on all sides.
- Place the sliced onion in the bottom of the slow cooker. Add the browned roast on top.
- Arrange garlic, carrots, and potatoes around the roast.
- Pour beef broth and Worcestershire sauce over the meat and vegetables.
- Season with salt, pepper, rosemary, and thyme.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the roast is tender.
- Remove the roast and vegetables from the slow cooker, and let rest before slicing the meat.
Notes
- Thicken the cooking juices with a flour or cornstarch slurry to make a gravy if desired.
- Add other root vegetables like parsnips or turnips for variety.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: ⅙ of roast
- Calories: 510
- Sugar: 5 g
- Sodium: 590 mg
- Fat: 35 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 2 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 130 mg
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