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Pot Roast Slow Cooker

A straightforward and forgiving recipe that delivers tender, fall-apart beef and soft vegetables with minimal hands-on time, perfect for family dinners or meal prep.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lb chuck roast Ideal for its marbling and tenderness.
  • 1 tbsp olive oil For searing the roast.
  • 1 onion, sliced
  • 4 carrots, cut into chunks
  • 4 gold potatoes, quartered
  • 3 cloves garlic, minced
  • 2 cups beef broth For braising liquid.
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt Adjust to taste.
  • 1/2 tsp black pepper Adjust to taste.
  • 1 tsp dried thyme
  • 1 leaf bay leaf Remove before serving.

Method
 

Preparation
  1. Season roast with salt and pepper on all sides.
  2. In a hot skillet, sear roast for 2–3 minutes per side.
  3. Place onion, carrots, and potatoes into the slow cooker.
  4. Add garlic, thyme, bay leaf, and Worcestershire sauce.
  5. Place seared roast on top of vegetables.
  6. Pour in beef broth around the sides.
  7. Cover and cook on low for 8 hours or high for 4–5 hours.
  8. Remove bay leaf before serving. Let rest 10 minutes before slicing.

Notes

Serve with a green salad or steamed greens. Use a thermometer to ensure the roast reaches 190–200°F for pull-apart tenderness. Skim fat from the liquid for a smoother gravy.