Pot Roast

This slow cooker pot roast recipe yields tender beef, soft vegetables, and rich gravy with minimal effort, making it an ideal stress-free dinner choice.

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Prep Time 20

Cook Time 10

Total Time 8 30

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

Beef

3 to 4 pounds chuck roast Choose a well-marbled piece.
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil For searing.

Vegetables

1 large yellow onion, chopped
4 large carrots, cut into chunks
2 pounds potatoes, cut into chunks
4 cloves garlic, minced Keep separate from other vegetables until later.

Flavor Builders

2 cups beef broth
2 tablespoons Worcestershire sauce
2 teaspoons fresh rosemary Or 1 teaspoon dried.
2 teaspoons fresh thyme Or 1 teaspoon dried.
2 tablespoons cornstarch mixed with water Optional, for gravy.

Method

Preparation

Wash your potatoes and carrots well. Cut them into large chunks, about two inches wide.
Mince the garlic and set it aside.

Seasoning and Searing

Pat the chuck roast dry with paper towels. Sprinkle the salt and black pepper on all sides.
Heat the olive oil in a skillet over medium-high heat and sear each side of the roast for 3 to 4 minutes until browned.

Slow Cooker Setup

Spread the chopped onion, carrots, and potatoes in the bottom of the slow cooker.
Place the seared roast on top of the vegetables and scatter minced garlic around the meat.

Adding Liquids and Herbs

Pour the beef broth and Worcestershire sauce around the roast, and sprinkle the rosemary and thyme on top.

Cooking

Cover and cook on low for 8 to 10 hours, until the meat pulls apart easily.

Resting and Gravy

Carefully lift the roast out and let it rest for 10 to 15 minutes before slicing.
Pour the cooking liquid into a saucepan and thicken with cornstarch if desired.

Notes

Choose a good quality chuck roast for the best flavor. Do not skip the searing step, as it adds essential flavor.