Ultimate Slow Cooker Pot Roast
This delicious, tender pot roast is slow-cooked with fresh vegetables, creating a comforting family dinner that warms the soul.
Servings: 8 servings
Calories: 400kcal
Ingredients
Main Ingredients
- 4-5 pounds chuck roast Around 1.8 - 2.3 kg
- 1 tablespoon olive oil (15 ml)
- Salt and pepper to taste
- 4 carrots, chopped
- 4 potatoes, chopped
- 1 onion, quartered
- 4 cloves garlic, minced
- 2 cups beef broth (480 ml)
- 2 tablespoons Worcestershire sauce (30 ml)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 leaf bay leaf
Instructions
Preparation
- In a large skillet, heat the olive oil over medium-high heat. Season the chuck roast generously with salt and pepper.
- Sear the roast on all sides until it is beautifully browned.
- While the roast is searing, chop the vegetables.
- In the bottom of the slow cooker, place the chopped carrots, potatoes, onions, and minced garlic.
- Once the roast is browned, carefully place it on top of the layer of vegetables in the slow cooker.
- In a mixing bowl, combine the beef broth, Worcestershire sauce, dried thyme, dried rosemary, and bay leaf. Mix well and pour this marinade over the roast.
- Cover the slow cooker and set to cook on low for 8-10 hours, or until the meat is fork-tender.
Serving
- When done cooking, carefully remove the roast and vegetables from the slow cooker.
- Slice the roast and serve warm alongside the veggies.
- Pour some savory liquid from the slow cooker over the top for added flavor.
Notes
Expert tips: Don't skip the searing step for flavor. You can mix in other vegetables like parsnips or sweet potatoes. Leftovers can be shredded for sandwiches or tacos.