Slow Cooker Pot Roast
A simple and cozy slow-cooked pot roast featuring tender beef and rich gravy, perfect for family dinners.
Ingredients
Main ingredients
- 3-4 lb chuck roast
- 1 tbsp olive oil for searing
- 1 sliced onion
- 4 chunks carrots cut into chunks
- 4 quartereds gold potatoes
- 3 cloves garlic minced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
Instructions
Preparation
- Pat the roast dry and season all sides with salt and black pepper.
- Heat olive oil in a skillet over medium-high heat. Sear roast for 2–3 minutes per side until browned.
- Place sliced onion, carrot chunks, and quartered potatoes in the slow cooker.
- Add minced garlic, dried thyme, and bay leaf over the vegetables. Stir in Worcestershire sauce.
- Put the seared roast on top of the vegetables.
- Pour beef broth around the roast (not directly over the top).
Cooking
- Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the roast easily pulls apart with a fork.
- Remove the bay leaf before serving. Let the roast rest for 10 minutes, then slice or shred.
Notes
Serve sliced or shredded over the cooked vegetables and spoon the cooking liquid on top. For creamier potatoes, mash the cooked potatoes or serve with buttered egg noodles. Garnish with chopped fresh parsley.