Slow Cooker Pot Roast Recipe

Introduction

Slow cooker pot roast is a comforting classic that makes for an easy and hearty meal. Tender beef, fragrant herbs, and nourishing vegetables come together with minimal effort for a satisfying dish perfect any day of the week.

Ingredients

• 3 to 4 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 4 large carrots, cut into 1-inch pieces
• 4 medium potatoes, cut into chunks
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 bay leaves
• Optional: 1 cup mushrooms, sliced

Instructions

1. Step 1: Pat the beef chuck roast dry with paper towels and season generously with salt and pepper on all sides.
2. Step 2: Heat the olive oil in a large skillet over medium-high heat. Once hot, sear the roast for 3-4 minutes on each side until browned to enhance flavor.
3. Step 3: Remove the roast from the skillet and place it in the slow cooker.
4. Step 4: In the same skillet, sauté the chopped onion for 2-3 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant.
5. Step 5: Transfer the onion and garlic mixture over the roast in the slow cooker.
6. Step 6: Arrange the carrots and potatoes around the roast. Add mushrooms if using.
7. Step 7: In a bowl, mix beef broth, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Pour over the roast and vegetables.
8. Step 8: Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the meat is fork-tender and the vegetables are cooked through.
9. Step 9: Remove the roast and vegetables from the slow cooker. Let the roast rest for at least 10 minutes before slicing. Serve with vegetables and some cooking liquid spooned over.

Tips & Variations

• For extra richness, deglaze the skillet with a splash of red wine before adding onions and garlic.
• Swap potatoes for sweet potatoes for a slightly sweeter flavor.
• Adding a splash of balsamic vinegar at the end brightens the dish.
• Use fresh herbs if available, doubling the quantity for more vibrant flavor.

Storage

Store leftover pot roast and vegetables in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a little broth or cooking liquid to keep the meat moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, cuts like brisket or round roast also work well in slow cookers, though cooking time may vary slightly. Chuck roast is preferred for its tenderness and marbling.

Can I prepare this recipe in an oven instead of a slow cooker?

Yes, you can cook the roast in a covered oven-safe pot at 325°F (163°C) for about 3-4 hours until tender, adjusting time as needed based on the size of the roast.

Slow Cooker Pot Roast Recipe

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★★★★★

4.9 from 104 reviews

• Author: Julian
• Total Time: 8 hours 30 minutes
• Yield: 6 servings 1x

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Description

A comforting and flavorful Slow Cooker Pot Roast featuring tender beef chuck roast cooked low and slow with aromatic herbs, garlic, carrots, potatoes, and optional mushrooms. Easy to prepare and perfect for a hearty meal with minimal hands-on time.

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Ingredients

Scale 1x2x3x

Beef and Meat

• 3 to 4 pounds beef chuck roast
• 2 tablespoons olive oil

Vegetables

• 1 medium onion, chopped
• 4 cloves garlic, minced
• 4 large carrots, cut into 1-inch pieces
• 4 medium potatoes, cut into chunks
• Optional: 1 cup mushrooms, sliced

Liquids and Seasonings

• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 bay leaves

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Instructions

1. Season the Roast: Pat the beef chuck roast dry with paper towels and season generously with salt and pepper on all sides to enhance flavor.
2. Sear the Meat: Heat olive oil in a large skillet over medium-high heat. Once hot, add the roast and sear for 3-4 minutes on each side until browned, locking in juices and adding depth to the flavor.
3. Transfer to Slow Cooker: Remove the seared roast from the skillet and place it in the slow cooker.
4. Sauté Aromatics: In the same skillet, add the chopped onion and sauté for 2-3 minutes until softened. Add minced garlic and sauté for an additional minute until fragrant.
5. Add Aromatics to Slow Cooker: Transfer the sautéed onion and garlic mixture over the roast in the slow cooker, spreading evenly.
6. Add Vegetables: Arrange carrots and potatoes around the roast in the slow cooker. Add mushrooms if using.
7. Prepare Liquid Mixture: In a bowl, combine beef broth, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Pour this mixture over the roast and vegetables.
8. Cook Low and Slow: Cover the slow cooker and cook on low for 8-10 hours or high for 4-5 hours, until the beef is fork-tender and vegetables are tender.
9. Rest and Serve: Remove the roast and vegetables, let the meat rest for at least 10 minutes before slicing. Serve with vegetables and some cooking liquid spooned over the top for extra flavor.

Notes

• For best flavor, searing the meat before slow cooking is recommended but can be skipped for convenience.
• You can substitute beef broth with vegetable broth if preferred.
• Feel free to add other root vegetables like parsnips or turnips for variety.
• Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.
• Cooking time may vary depending on slow cooker model; check meat tenderness before serving.

• Prep Time: 30 minutes
• Cook Time: 8 hours
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Keywords: Slow cooker pot roast, Beef chuck roast, Easy pot roast recipe, Slow cooker beef, Comfort food, Hearty dinner