Description
Slow Cooker Pot Roast is a classic, hearty dish made with tender beef, potatoes, carrots, and savory herbs, all simmered to perfection in a flavorful broth. It’s the ultimate comfort food for a cozy, hands-off meal.
Ingredients
Units
Scale
- 3–4 lb chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 onion, chopped
- 4 carrots, cut into chunks
- 3–4 medium potatoes, cut into chunks
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons cornstarch + 2 tablespoons water (optional, for thickening)
Instructions
- Season the chuck roast with salt, pepper, and garlic powder.
- Heat olive oil in a skillet over medium-high heat. Sear the roast on all sides until browned, about 2–3 minutes per side.
- Place the roast in the slow cooker. Add chopped onion, carrots, potatoes, and garlic around the meat.
- Pour in beef broth and Worcestershire sauce. Sprinkle thyme and rosemary over the top.
- Cover and cook on low for 8–9 hours or on high for 4–5 hours, until the roast is fork-tender.
- If desired, remove 1/2 cup of cooking liquid, whisk in cornstarch and water, and return to the pot. Cook on high for 10–15 more minutes until thickened.
- Shred the roast or slice and serve with vegetables and gravy.
Notes
- Searing the meat adds extra flavor but can be skipped for convenience.
- Use baby potatoes or fingerlings for less prep.
- Leftovers make great sandwiches or hash.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 115mg