Slow Cooker Pot Roast (Printable)
Hearty beef cooked slowly with root vegetables and herbs for a flavorful, tender main dish.
# Ingredient List:
→ Meats
01 - 1 beef chuck roast (3–4 lb)
→ Vegetables
02 - 4 large carrots, peeled and cut into 2-inch pieces
03 - 4 medium russet potatoes, peeled and quartered
04 - 2 celery stalks, cut into 1-inch pieces
05 - 1 large yellow onion, sliced
06 - 4 cloves garlic, minced
→ Liquids
07 - 2 cups beef broth (gluten-free if needed)
08 - 1 tbsp Worcestershire sauce (gluten-free if needed)
→ Spices & Herbs
09 - 2 tsp salt
10 - 1 tsp black pepper
11 - 1 tsp dried thyme
12 - 1 tsp dried rosemary
13 - 2 bay leaves
→ Optional
14 - 2 tbsp tomato paste
# How to Make:
01 - Pat the beef roast dry with paper towels. Season all sides generously with salt and pepper, ensuring even coverage.
02 - Heat a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, approximately 3–4 minutes per side. Transfer the seared roast to the slow cooker.
03 - Place carrots, potatoes, celery, and onion around and beneath the roast in the slow cooker, distributing evenly for consistent cooking.
04 - Whisk together beef broth, Worcestershire sauce, tomato paste (if using), thyme, rosemary, and minced garlic until well combined. Pour the mixture over the beef and vegetables. Tuck bay leaves into the liquid.
05 - Cover and cook on LOW setting for 8 hours, or until the beef pulls apart easily with a fork and vegetables are fork-tender.
06 - Discard bay leaves. Shred the beef using two forks. Serve hot with vegetables and pan juices.
# Helpful Tips:
01 -
- Set it in the morning and come home to dinner practically done
- The beef becomes so tender you can cut it with a fork
- One pot means almost zero cleanup after eating
02 -
- Searing might seem like an extra step but it creates caramelized flavor that slow cooking alone cannot achieve
- Resist the urge to lift the lid during cooking because every time you do, you add 30 minutes to the cooking time
03 -
- Pot roast tastes even better the next day as flavors continue to develop
- If the sauce seems too thin at the end, remove the meat and vegetables and cook the liquid on HIGH uncovered for 30 minutes