Slow Cooker Pot Roast
A comforting and flavorful pot roast, slow-cooked to perfection with aromatic herbs and vegetables, perfect for family gatherings.
Ingredients
Main Ingredients
- 3 lbs beef chuck roast Ideal cut for pot roast
- 3 cups chopped carrots Fresh or frozen
- 3 cups chopped potatoes Can substitute with sweet potatoes
- 2 cups chopped onions
For the Sauce
- 2 cups beef broth Low-sodium option for healthier choice
- 2 tbsp Worcestershire sauce
- 4 cloves garlic, minced
- 2 tbsp herbs (thyme, rosemary, etc.) Use fresh or dried
Instructions
Preparation
- Pat the roast dry with paper towels and season generously with salt and pepper.
- In a hot skillet, add oil and sear the roast on all sides until a nice brown crust forms.
Cooking
- Place the roast in the slow cooker and surround it with chopped carrots, potatoes, and onions.
- In a bowl, combine beef broth, Worcestershire sauce, garlic, and herbs. Pour over the meat and veggies.
- Cover the slow cooker and cook on low for 8 hours or high for 4 hours.
Serving
- Once tender, slice or shred the roast and serve with the veggies and some of the broth over the top.
Notes
Leftovers can taste even better the next day. Store in the fridge for up to 3 days or freeze for up to 3 months. Don't skip the searing for enhanced flavor. Use a meat thermometer to ensure perfect doneness.