Description
This Slow Cooker Pot Roast is the ultimate one-pot comfort food with juicy, tender beef slow cooked over seasoned vegetables in a rich, savory broth.
Ingredients
Scale
- 3–4 lb chuck roast
- 1 tbsp olive oil
- 1 onion, sliced
- 4 carrots, cut into chunks
- 4 gold potatoes, quartered
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
Instructions
- Pat the chuck roast dry and season all sides with salt and black pepper.
- Heat olive oil in a skillet and sear the roast for 2–3 minutes per side until browned.
- Place onions, carrots, and potatoes in the bottom of the slow cooker.
- Sprinkle garlic, thyme, and bay leaf over the vegetables.
- Place the seared roast on top of the vegetables.
- Whisk beef broth and Worcestershire sauce and pour around the roast.
- Cover and cook on LOW for 8 hours or HIGH for 4–5 hours until tender.
- Remove bay leaf, rest meat for 10 minutes, then slice or shred and serve.
Notes
- The broth does not need to fully cover the roast to cook evenly.
- Slice the meat against the grain for best texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Optional: substitute half the broth with red wine or add fresh rosemary.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 135 mg