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Tender pot roast in the slow cooker with vegetables and herbs

Ultimate Slow Cooker Pot Roast

A hearty and comforting dish that combines tender beef chuck roast with savory vegetables, perfect for busy families or anyone seeking a simple yet delicious home-cooked meal.
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Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Pot Roast
  • 3-4 pounds beef chuck roast A well-marbled roast will yield the best results.
  • 1 unit onion, chopped
  • 4 cloves garlic, minced
  • 4 units carrots, sliced
  • 3 units potatoes, diced
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste Salt and pepper
  • 2 tablespoons olive oil For searing the roast.

Method
 

Preparation
  1. Season the beef chuck roast generously with salt and pepper.
  2. In a skillet, heat the olive oil over medium-high heat and sear the roast on all sides until it’s nicely browned.
  3. Chop the onion, mince the garlic, slice the carrots, and dice the potatoes.
  4. Place the prepared vegetables in the slow cooker.
Cooking
  1. Add the seared roast on top of the bed of vegetables.
  2. Pour in the beef broth and Worcestershire sauce, then sprinkle with dried thyme and rosemary.
  3. Cover the slow cooker and cook on low for 8-10 hours, or until the meat is tender and easily shredded.
Serving
  1. When ready, serve your pot roast along with the delicious vegetables and cooking juices.

Notes

For leftovers, keep any remaining beef and vegetables in an airtight container in the fridge for up to 4 days. You can reheat in the microwave or on the stovetop with a splash of beef broth.