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Slow Cooker Pot Roast

A comforting and flavorful pot roast that simmers in a slow cooker, bringing families together over a delicious meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Meat
  • 3-4 pounds chuck roast
Seasonings
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
For Searing
  • 2 tablespoons olive oil Used for searing the roast
Vegetables
  • 1 large yellow onion, cut into wedges
  • 3 carrots, peeled and cut into 2-inch pieces
  • 2 celery stalks, cut into 2-inch pieces
  • 1.5 pounds small potatoes, halved or quartered
  • 4 cloves garlic, minced
Broth and Sauces
  • 1.5 cups beef broth
  • 1 tablespoon Worcestershire sauce
Herbs
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 leaf bay leaf Remove before serving

Method
 

Preparation
  1. Pat the chuck roast dry with paper towels and season generously on all sides with salt, black pepper, garlic powder, and onion powder.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3 to 4 minutes on each side until a deep brown crust forms.
  3. Transfer the seared roast to your slow cooker, arranging onion wedges, carrots, celery, and potatoes around the roast.
  4. Sprinkle minced garlic over the vegetables.
  5. Whisk together beef broth and Worcestershire sauce in a small bowl and pour over roast and vegetables.
  6. Add dried thyme, dried rosemary, and bay leaf to the slow cooker.
Cooking
  1. Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours until meat is fork-tender.
  2. Remove bay leaf before serving. You can shred the pot roast directly in the slow cooker or transfer to a cutting board to shred.

Notes

Serve with crusty bread, a fresh green salad, or buttery mashed potatoes. Leftovers can be stored in an airtight container in the refrigerator for up to three days, or frozen for up to three months.