Slow Cooker Pot Roast
A tender and flavorful Slow Cooker Pot Roast made with chuck roast, fresh vegetables, and a rich broth, perfect for busy weeknights and family gatherings.
Servings: 6 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 1.5 to 1.8 kg chuck roast A well-marbled cut is preferred
- 1 tbsp olive oil For searing the roast
- 1 onion, sliced Provides flavor foundation
- 4 carrots, cut into chunks Add sweetness and texture
- 4 gold potatoes, quartered Adds heartiness to the meal
- 3 cloves garlic, minced Enhances the overall flavor
- 500 ml beef broth Use low-sodium if desired
- 1 tbsp Worcestershire sauce Adds depth to the broth
- 1 tsp salt To taste
- ½ tsp black pepper To taste
- 1 tsp dried thyme For herbal flavor
- 1 leaf bay leaf For additional aroma
Instructions
Preparation
- Pat the chuck roast dry with paper towels to help achieve a nice sear.
- Season the roast generously on all sides with salt and black pepper.
Searing
- In a large skillet, heat olive oil over medium-high heat.
- Add the roast to the skillet and cook for about 2 to 3 minutes per side until it’s nicely browned.
Layering and Cooking
- In a slow cooker, place the sliced onions, carrots, and quartered potatoes at the bottom.
- Sprinkle the minced garlic, dried thyme, and bay leaf over the vegetables.
- Carefully place the seared roast on top of the vegetable layer.
- In a bowl, whisk together the beef broth and Worcestershire sauce, and pour this mixture around the sides of the roast.
- Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 4 to 5 hours, until the meat is fork-tender.
Serving
- Remove the bay leaf and let the roast rest for about 10 minutes before slicing or shredding.
- Arrange the beef slices on a platter surrounded by the vegetables.
- Consider serving with warm bread or a fresh salad.
Notes
Feel free to add additional veggies like celery or parsnips for more flavor. For a spicy kick, add crushed red pepper flakes.