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Slow Cooker Pot Roast

A comforting and delicious slow-cooked pot roast that melts in your mouth, perfect for family gatherings and easy weeknight dinners.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Pot Roast
  • 3 to 4 pounds beef chuck roast Ideal cut due to marbling and tenderness.
  • 2 tablespoons olive oil Used for searing the meat.
  • Salt to taste Salt To season the meat.
  • Pepper to taste Pepper To season the meat.
Vegetables
  • 4 carrots, chopped Adds sweetness and texture.
  • 4 potatoes, peeled and cubed Soaks up flavors from the roast.
  • 1 onion, chopped Enhances the aroma.
  • 4 cloves garlic, minced For additional flavor.
Liquids and Seasoning
  • 2 cups beef broth Provides the base for the cooking liquid.
  • 1 tablespoon Worcestershire sauce Halal-friendly option available.
  • 1 teaspoon dried thyme For aromatic flavor.
  • 1 teaspoon dried rosemary Complements the pot roast.

Method
 

Preparation
  1. Start by chopping your carrots, potatoes, and onion. Mince the garlic to add an extra layer of flavor.
Searing the Meat
  1. In a large skillet, heat the olive oil over medium-high heat. Season the chuck roast with salt and pepper. Once the oil is hot, sear the roast for 3-4 minutes on each side until browned. This step locks in the flavors.
Cooking
  1. Place the seared roast into your slow cooker. Add the chopped carrots, potatoes, onions, and minced garlic around the roast.
  2. Pour in the beef broth and Worcestershire sauce. Sprinkle the thyme and rosemary on top for that aromatic touch.
  3. Cover the slow cooker and set it to low for 8 hours or high for 4 hours. The long cooking time ensures your meat becomes tender and infused with all those delicious flavors.
Serving
  1. Once the cooking time is up, shred the roast with two forks (it should fall apart easily!) and serve hot with the veggies and juices from the slow cooker.

Notes

Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. Reheat in a saucepan over low heat, adding a bit of beef broth if needed.