Slow cooker pot roast

Here’s a classic Slow Cooker Pot Roast — tender, flavorful, and hands-off 🥩🥕

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Slow Cooker Pot Roast

Ingredients

• 3–4 lb beef chuck roast
• Salt & pepper, to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 3–4 cloves garlic, minced
• 4 carrots, cut into chunks
• 3–4 potatoes, cut into chunks
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Optional: 1 tablespoon cornstarch for gravy

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Instructions

1. Season the roast with salt and pepper.
2. Sear (optional but recommended): Heat oil in a skillet over medium-high heat. Brown roast on all sides, about 3–4 minutes per side.
3. Layer vegetables in slow cooker: onions, carrots, potatoes. Place roast on top.
4. Add liquid & herbs: Pour in beef broth, Worcestershire sauce, thyme, rosemary, garlic, and bay leaves.
5. Cook: Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until meat is tender.
6. Make gravy (optional): Remove meat and veggies. Pour cooking liquid into a saucepan, whisk in 1 tablespoon cornstarch mixed with 2 tablespoons water, and simmer until thickened.
7. Serve: Slice or shred roast and serve with vegetables and gravy.

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Tips

• Use chuck roast for tender, juicy meat
• Add parsnips or celery for extra flavor
• Let roast rest 10 minutes before slicing for better texture

If you want, I can also give a slow cooker pot roast with red wine and mushrooms version that’s extra rich and restaurant-style.