Pot Roast Slow Cooker
This comforting Slow Cooker Pot Roast is a hearty meal that's perfect for busy days. Cooking low and slow allows the flavors to meld beautifully while the meat becomes tender and juicy.
Equipment
- 1 slow cooker at least 6-quart capacity
- 1 large skillet for browning meat
- 1 cutting board
- 1 measuring cups and spoons
Ingredients
- 3 to 4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 4 medium carrots, peeled and cut into 1-inch pieces
- 3 medium potatoes, peeled and cut into chunks
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
- to taste fresh parsley for garnish Optional
Instructions
- Season the beef chuck roast with salt, black pepper, garlic powder, onion powder, and dried thyme. Rub the spices evenly over the meat.
- Heat the olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned, about 3-4 minutes per side.
- In the slow cooker, combine the carrots, potatoes, chopped onion, and minced garlic.
- Place the seared roast on top of the vegetables in the slow cooker.
- In a separate bowl, mix together the beef broth, Worcestershire sauce, and bay leaf. Pour this mixture over the roast and vegetables.
- Cover the slow cooker with its lid and set it to cook on low for 8 hours.
- Once cooking is complete, remove the bay leaf, and let the pot roast rest for a few minutes before slicing.
- Serve with vegetables and broth.
Notes
For extra flavor, you can add other herbs such as rosemary or paprika.
If you prefer a thicker gravy, remove a cup of the cooking liquid and mix it with 2 tablespoons of cornstarch; return it to the slow cooker and stir on high for 15 minutes until thickened.
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.