Pot Roast Slow Cooker

Pot Roast Slow Cooker

This Slow Cooker Pot Roast is a hands-off one-pot comfort meal with juicy, tender chuck roast slow-cooked over seasoned vegetables in a rich broth. Just 15 minutes of prep and the slow cooker does the rest.

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Prep Time 15

Cook Time 8

Total Time 8 15

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

3.5 lbs beef chuck roast 3 to 4 lbs, patted completely dry before searing
1 tbsp olive oil for searing
1 onion sliced
4 carrots cut into 2-inch chunks
4 gold potatoes quartered
3 garlic cloves minced
2 cups beef broth low-sodium preferred
1 tbsp Worcestershire sauce
1 tsp salt for seasoning the roast
0.5 tsp black pepper for seasoning the roast
1 tsp dried thyme
1 bay leaf removed and discarded before serving

Equipment

6-quart or larger slow cooker
Large skillet (for searing)
mixing bowl
whisk
Two forks (for shredding, optional)

Method

Pat the chuck roast completely dry with paper towels on all sides. Season generously with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the roast for 2 to 3 minutes per side without moving it, until a dark golden crust forms on all sides.
Layer the sliced onion, carrot chunks, and quartered potatoes into the bottom of the slow cooker.
Sprinkle the minced garlic, dried thyme, and bay leaf over the vegetables.
Place the seared chuck roast on top of the vegetable layer.
In a bowl, whisk together the beef broth and Worcestershire sauce. Pour the mixture around the sides of the roast, not directly over the top.
Cover and cook on LOW for 8 hours, or on HIGH for 4 to 5 hours, until the meat is fork-tender and the vegetables are soft.
Remove and discard the bay leaf. Let the roast rest with the lid cracked for 10 minutes before slicing against the grain or shredding with two forks.

Notes

Pat the roast completely dry before searing for best crust development. Pour broth around the sides of the roast, not over the top. The broth does not need to fully cover the roast. For firmer vegetables, add carrots and potatoes during the last 3 to 4 hours. For thicker gravy, whisk 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the juices, then cook on HIGH uncovered for 20 to 30 minutes.