Slow Cooker Pot Roast (Printer-friendly)

Hearty pot roast cooked slowly with carrots, potatoes, and savory herbs for a tender meal.

# What You Need:

→ Beef

01 - 3 lb chuck roast, trimmed

→ Vegetables

02 - 1 lb carrots, peeled and cut into large chunks
03 - 1 lb baby potatoes, halved
04 - 1 large yellow onion, cut into wedges
05 - 3 cloves garlic, minced

→ Liquids

06 - 2 cups beef broth (gluten-free if needed)
07 - 1/4 cup dry red wine (optional)

→ Seasonings & Herbs

08 - 2 tbsp tomato paste
09 - 2 tbsp Worcestershire sauce (gluten-free if needed)
10 - 2 tsp salt
11 - 1 tsp black pepper
12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - 2 bay leaves

→ Finishing

15 - 2 tbsp fresh parsley, chopped

# How to Make It:

01 - Pat the chuck roast dry with paper towels and season all sides with salt and pepper.
02 - Heat a little oil in a large skillet over medium-high heat and sear the roast on all sides until browned, about 3-4 minutes per side.
03 - Place the carrots, potatoes, onion, and garlic in the bottom of the slow cooker.
04 - Lay the seared roast on top of the vegetables in the slow cooker.
05 - In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, dry red wine (if using), dried thyme, and dried rosemary; pour over the roast and vegetables. Add bay leaves.
06 - Cover and cook on the low setting for 8 hours, until the beef is tender and shreds easily with a fork.
07 - Remove bay leaves. Transfer roast and vegetables to a platter. Optionally skim fat from juices and serve as is, or reduce juices in a saucepan over medium heat for a thicker gravy. Garnish with chopped parsley before serving.

# Expert Tips:

01 -
  • You can walk away for hours and come back to a meal that tastes like you fussed over it all day.
  • The vegetables cook right alongside the beef, so theres no juggling multiple pots or timing side dishes.
  • Leftovers somehow taste even better the next day, especially piled onto toasted sourdough.
02 -
  • Searing the meat before slow cooking is optional, but it adds a layer of caramelized flavor you cant get any other way.
  • Cutting the vegetables too small will turn them mushy, so go bigger than you think and trust the process.
  • If the cooking liquid looks greasy at the end, skim the fat off the top with a ladle or use a fat separator before serving.
03 -
  • If youre short on time, skip the searing and just season the beef well, it will still turn out delicious.
  • Use a slow cooker liner for the easiest cleanup of your life, trust me on this one.
  • Let the roast rest for a few minutes after you pull it out so the juices redistribute and every slice stays tender.

Return