Description
This Slow Cooker Pot Roast is the ultimate comfort food—tender beef chuck roast simmered with carrots, potatoes, onions, and a rich broth. It’s cozy, flavorful, and practically cooks itself while you get on with your day.
Ingredients
3–4 pounds beef chuck roast
4 large potatoes, peeled and chopped
3–4 carrots, chopped
1 onion, sliced
4 cloves garlic, minced
4 cups beef broth
1 tablespoon Worcestershire sauce
2 teaspoons thyme (dried or fresh)
Salt and pepper, to taste
Instructions
Season the Beef: Rub the chuck roast generously with salt and pepper.
Optional – Sear the Roast: In a hot skillet, sear each side of the roast for 3–4 minutes to deepen the flavor.
Layer the Vegetables: Place potatoes, carrots, and onions at the bottom of your slow cooker.
Add the Roast: Set the seasoned roast on top of the veggies.
Mix the Broth: Combine beef broth, Worcestershire sauce, thyme, and garlic in a bowl. Pour over the roast and vegetables.
Cook: Cover and cook on low for 8 hours or high for 4 hours, until the beef is fork-tender.
Serve: Remove the roast, let it rest for 10 minutes, then slice and serve with the veggies and gravy-style broth.
Notes
You can skip the searing step if you’re short on time—your pot roast will still be delicious!
For a thicker gravy, whisk 1 tablespoon cornstarch with 2 tablespoons water and stir it into the broth during the last 30 minutes of cooking.
Leftovers reheat beautifully or can be shredded for sandwiches or tacos the next day.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/6 of recipe
- Calories: 465 kcal
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 115 mg