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Slow Cooker Pot Roast

A comforting and satisfying meal featuring tender beef slow-cooked with vegetables and herbs for a rich flavor.
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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
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lb chuck roast Choose halal-certified meat.
  • 1 onion chopped onion
  • 3 pieces carrots sliced
  • 3 pieces potatoes quartered
  • 2 cups beef broth Adjust liquid amount to avoid overfilling.
  • 2 cloves garlic minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp rosemary

Method
 

Preparation
  1. Start by seasoning the chuck roast with salt and pepper on all sides.
  2. Heat a skillet over medium-high heat and brown the roast for a few minutes on each side.
  3. Once browned, transfer the roast to your slow cooker.
  4. In the same skillet, sauté the chopped onions and minced garlic until fragrant, then add them to the slow cooker.
  5. Layer the sliced carrots and quartered potatoes around the meat.
  6. Pour in the beef broth and sprinkle with dried thyme and rosemary.
  7. Cover and set your slow cooker to low.
  8. Let it run for 6-8 hours until the meat is fork-tender.

Notes

If using a different cut of beef, ensure it is halal-certified. Avoid adding too much liquid as vegetables will release moisture during cooking. Leftovers can be stored in an airtight container for 3-4 days or frozen for up to 3 months.