Description
This Slow Cooker Pot Roast is the definition of comfort food, with its melt-in-your-mouth beef and hearty vegetables. Perfectly seasoned and slow-cooked to perfection, this dish brings everyone to the table, filling the kitchen with an irresistible aroma. Ideal for family dinners or gatherings, this recipe is simple to prepare yet delivers rich flavors in every bite. Customize it with your favorite root vegetables, or add a splash of red wine to the broth for a deeper taste. Serve it up with a ladle of the savory broth, and watch as it becomes an instant hit at your dinner table.
Ingredients
Units
Scale
- 3–4 lbs beef chuck roast
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 large onion, chopped
- 4–5 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, cut into chunks
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
Instructions
- Season the beef roast generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side.
- Place the seared roast in the slow cooker. Add chopped onion, garlic, carrots, and potatoes around the roast.
- In a bowl, combine beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf. Pour this mixture over the roast and vegetables.
- Cover and cook on low for 8 hours or on high for 4-5 hours, until the meat is tender and easily shredded.
- Serve the roast with vegetables, spooning some of the broth over each serving for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 4-5 hours (high)
Nutrition
- Serving Size: 6 servings
- Calories: 450 kcal