Name: Easy Slow Cooker Pot Roast
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: American
Ingredients: 3–4 lbs chuck roast; 1 Tbsp olive oil; Salt, to taste; Black pepper, to taste; 1 medium yellow onion, peeled, halved & thickly sliced; 5 garlic cloves, minced; 2 cups beef broth; 1 Tbsp Worcestershire sauce; 1 tsp dried thyme (or 1 Tbsp fresh); 1 tsp dried rosemary (or 1 Tbsp fresh); 4–5 medium carrots, peeled and cut into 1-inch pieces; 1.5 lbs baby golden potatoes, halved; 2 bay leaves

Description

This easy slow cooker pot roast delivers tender, fall-apart beef, perfectly cooked vegetables, and savory broth—all with minimal prep. A classic comfort meal that practically cooks itself, it’s perfect for cozy dinners and hearty leftovers.

Ingredients

3–4 lbs chuck roast
1 Tbsp olive oil
Salt, to taste
Black pepper, to taste
1 medium yellow onion, peeled, halved & thickly sliced
5 garlic cloves, minced
2 cups beef broth
1 Tbsp Worcestershire sauce
1 tsp dried thyme (or 1 Tbsp fresh)
1 tsp dried rosemary (or 1 Tbsp fresh)
4–5 medium carrots, peeled and cut into 1-inch pieces
1.5 lbs baby golden potatoes, halved
2 bay leaves

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Instructions

Pat chuck roast dry and season generously with salt and pepper.
In a skillet, heat olive oil over medium-high heat and sear roast for 3–4 minutes per side until browned. Transfer to slow cooker.
In the same pan, sauté onion for 2–3 minutes, then add garlic for 30 seconds. Stir in beef broth, Worcestershire, thyme, and rosemary. Scrape up browned bits and pour mixture over roast.
Layer carrots and potatoes on top of roast. Add bay leaves and lightly season veggies with salt and pepper.
Cover and cook on low for 6–8 hours or high for 4–5 hours, until beef is tender and easy to shred.
Remove roast and vegetables. Shred beef, discard fat, and serve with cooking juices or make a quick gravy.

Notes

Use brisket or bottom round if chuck roast isn’t available.
Swap ½ cup of beef broth for red wine for a deeper flavor.
Add parsnips, turnips, or fresh herbs for variation.
For gravy, simmer 1½ cups cooking liquid with a cornstarch slurry until thickened.
Store leftovers up to 4 days in fridge or 3 months in freezer.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 520
Sugar: 5g
Sodium: 640mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 45g
Cholesterol: 130mg