slow cooker pot roast

Here’s a classic, tender Slow Cooker Pot Roast recipe 🥩🥕—perfect for a hands-off, comforting meal.

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Slow Cooker Pot Roast

Ingredients (Serves 4–6)

• 3–4 lb (1.5–2 kg) beef chuck roast
• 1 tbsp olive oil
• Salt & black pepper, to taste
• 4 carrots, peeled and cut into chunks
• 3 potatoes, peeled and cut into chunks
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 2 tbsp cornstarch (optional, for gravy)

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Instructions

1. Sear the roast (optional but adds flavor)
   • Heat olive oil in a skillet over medium-high heat.
   • Season roast with salt and pepper, then sear 3–4 minutes per side until browned.
2. Prepare slow cooker
   • Place carrots, potatoes, and onion at the bottom of the slow cooker.
   • Add garlic, thyme, rosemary, and bay leaves.
3. Add roast & liquids
   • Place seared roast on top of vegetables.
   • Pour beef broth and Worcestershire sauce over the roast.
4. Cook
   • Cover and cook on low for 8 hours or high for 5 hours, until meat is tender and shreds easily.
5. Optional gravy
   • Remove meat and vegetables.
   • Pour juices into a saucepan.
   • Mix 2 tbsp cornstarch with 2–3 tbsp water and stir into juices.
   • Simmer until thickened.
6. Serve
   • Slice or shred the roast and serve with vegetables and gravy.

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Tips

• Add celery or parsnips for extra flavor.
• Use red wine (½ cup) in place of part of the broth for deeper flavor.
• Let the roast rest 10 minutes before slicing to keep it juicy.

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If you want, I can also give a crispier, oven-finished version that starts in the slow cooker and ends in the oven for a browned crust on the roast.

Do you want me to share that version?