Slow Cooker Pot Roast (Printable)
Savory beef chuck roast slow-cooked with tender vegetables and aromatic herbs for a comforting, hassle-free family meal.
# What You'll Need:
→ Meats
01 - 1 (3-4 lb) beef chuck roast
→ Vegetables
02 - 4 large carrots, peeled and cut into 2-inch pieces
03 - 4 medium russet potatoes, peeled and quartered
04 - 2 celery stalks, cut into 1-inch pieces
05 - 1 large yellow onion, sliced
06 - 4 cloves garlic, minced
→ Liquids
07 - 2 cups beef broth (gluten-free if needed)
08 - 1 tbsp Worcestershire sauce (gluten-free if needed)
→ Spices & Herbs
09 - 2 tsp salt
10 - 1 tsp black pepper
11 - 1 tsp dried thyme
12 - 1 tsp dried rosemary
13 - 2 bay leaves
→ Optional
14 - 2 tbsp tomato paste
# How To Make It:
01 - Pat the beef roast dry with paper towels. Season all sides generously with salt and pepper.
02 - Heat a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Transfer to the slow cooker.
03 - Place carrots, potatoes, celery, and onion around and beneath the roast in the slow cooker.
04 - Whisk together beef broth, Worcestershire sauce, tomato paste (if using), thyme, rosemary, and garlic in a bowl. Pour over the beef and vegetables. Tuck bay leaves into the liquid.
05 - Cover and cook on LOW for 8 hours, or until beef shreds easily with a fork and vegetables are tender.
06 - Discard bay leaves. Shred beef using two forks. Serve hot with vegetables and cooking juices.
# Expert Suggestions:
01 -
- The meat becomes impossibly tender without you hovering over a stove all day
- One pot means less cleanup and more time with people you actually like
- Leftovers somehow taste better the next day, if they last that long
02 -
- Searing creates flavor compounds you can't get any other way, but it's not deal breaker if you're pressed for time
- Don't lift the lid too often or you'll add 30 minutes of cooking time every single time you sneak a peek
03 -
- Low and slow beats fast and furious every time with tough cuts of meat
- Letting it rest for 15 minutes before serving helps the juices redistribute