Slow Cooker Pot Roast
A comforting pot roast made effortlessly in a slow cooker, featuring savory vegetables and tender beef for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Total Time: 495 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: None
Ingredients
- 3-4 pounds beef chuck roast
- Salt and pepper
- 2 tablespoons vegetable oil
- 4 carrots, peeled and cut into chunks
- 4 potatoes, cut into chunks
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons Worcestershire sauce
- 2-3 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2-3 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
Instructions
- Sear the meat: Heat the vegetable oil in a skillet over medium-high heat. Season the chuck roast generously with salt and pepper. Sear the roast on all sides until browned, about 3-4 minutes per side.
- Prepare the vegetables: Place the chopped carrots, potatoes, onion, and minced garlic in the bottom of the slow cooker.
- Add the roast: Transfer the seared chuck roast to the slow cooker, placing it on top of the vegetables.
- Mix the liquid: In a bowl, combine beef broth, red wine (if using), and Worcestershire sauce. Pour the mixture over the roast and vegetables. Add the thyme and rosemary sprigs.
- Set the cooker: Cover the slow cooker with its lid. Set to cook on low for about 480 minutes or on high for 240 minutes.
- Check for doneness: The pot roast is done when it’s fork-tender and the vegetables are soft. Remove everything from the slow cooker and let the roast rest for a few minutes before slicing.
Notes
Ensure to sear the meat for better flavor and check for tenderness throughout cooking.