Go Back

Slow Cooker Pot Roast

A hearty and comforting pot roast cooked slowly with tender beef and aromatic vegetables, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pounds beef chuck roast Look for good marbling; it adds flavor and tenderness.
  • 4 medium-sized carrots Cut into large chunks.
  • 4 medium-sized potatoes Peeled and quartered.
  • 1 medium onion Chopped.
  • 2 cloves garlic Minced.
  • 2 cups beef broth For a rich base.
  • 2 tablespoons olive oil For searing.
  • 2 teaspoons dried thyme A fragrant touch.
  • 1 teaspoon salt To enhance the flavors.
  • 1 teaspoon black pepper For a slight kick.
  • 1 piece bay leaf Optional, for added depth.

Method
 

Preparation
  1. Chop the carrots, potatoes, and onions into large pieces. Mince the garlic.
Searing the Beef
  1. In a large skillet, heat the olive oil over medium-high heat. Season the roast with salt and pepper. Sear the beef on all sides until browned, about 2-3 minutes per side.
Layering the Vegetables
  1. Place the chopped onions, carrots, and potatoes at the bottom of the slow cooker.
Adding Beef and Seasoning
  1. Place the seared roast on top of the vegetables. Sprinkle the minced garlic, dried thyme, and bay leaf over the beef.
Adding Broth
  1. Carefully add the beef broth around the meat and vegetables, ensuring it doesn’t wash off the seasonings.
Cooking
  1. Set the slow cooker to low and let it cook for 8-10 hours or until the beef is fork-tender.
Serving
  1. Remove the roast and veggies. Slice the beef and serve with gravy made from the cooking liquid if desired.

Notes

If you have leftovers, let the pot roast cool completely before storing in an airtight container for up to 3-4 days. It can be frozen for up to 3 months. Reheat gently to retain tenderness, adding a splash of broth if needed.