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Slow Cooker Pot Roast

A hearty and tender Slow Cooker Pot Roast simmered with vegetables, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pounds beef chuck roast Choose a well-marbled cut for best tenderness.
  • 4 large potatoes, peeled and chopped
  • 3-4 carrots, chopped
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons thyme (dried or fresh)
  • Salt and pepper, to taste

Method
 

Preparation
  1. Start by seasoning your beef chuck roast generously with salt and pepper.
  2. Optional: In a hot pan, sear the roast for about 3-4 minutes on each side until it's browned.
  3. Place the chopped potatoes, carrots, and onions at the bottom of your slow cooker.
  4. Nestle the seasoned roast right on top of the vegetables.
  5. In a bowl, combine the minced garlic, beef broth, Worcestershire sauce, thyme, and any additional seasonings. Pour this mixture over the roast and veggies.
  6. Cover and cook on low for 8 hours or high for 4 hours.
  7. Once done, carefully remove the roast and let it rest for 10 minutes before slicing.
  8. Serve the beef alongside the veggies and drizzle some of the cooking liquid on top.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 3 months.