Recipe

Slow Cooker Pot Roast

Name: Slow Cooker Pot Roast
Prep time: 15 min
Yield: 6 servings
Ingredients: 3 pounds chuck roast, trimmed of excess fat; 1 tablespoon olive oil, for browning; 1 whole onion, chopped; 3 cloves garlic, minced; 4 carrots sliced into rounds, medium-sized; 4 whole potatoes, cubed; 1 cup beef broth, low-sodium preferred; 2 tablespoons Worcestershire sauce; 2 teaspoons dried thyme; 2 teaspoons salt, to taste; 1 teaspoon black pepper, to taste; 2 bay leaves

A comforting dish featuring tender beef, rich vegetables, and savory broth. Perfect for a cozy dinner, this pot roast delivers mouthwatering flavors with every bite.

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Notes

Slow Cooker Pot Roast is a quintessential comfort food that brings together tender beef, hearty vegetables, and a deeply flavorful broth. As the roast cooks low and slow, the meat becomes exceptionally juicy, while the carrots and potatoes become infused with savory goodness, creating a delightful contrast between the rich, succulent beef and the sweet, tender vegetables. This dish is not only satisfying but also incredibly aromatic, filling your kitchen with an inviting scent that beckons you to the dinner table.

The magic of this pot roast lies in its slow cooking process. By allowing the meat to simmer in its own juices along with broth and herbs, the flavors meld beautifully, resulting in a dish that is both hearty and comforting. The low temperature and extended cooking time ensure that the beef is not only tender but can also be shredded with a fork. This technique breaks down the tough fibers in the meat without losing any of the robust flavors, making every bite a tender experience.

Pair your Slow Cooker Pot Roast with a full-bodied red wine like Cabernet Sauvignon or a smooth Merlot, both of which complement the rich flavors of the dish. For a non-alcoholic option, consider serving it with a sparkling apple cider to balance the savory notes. This dish also pairs well with sides like creamy mashed potatoes, roasted brussels sprouts, or a fresh green salad to provide a refreshing contrast. Don’t forget some crusty bread to soak up the delicious gravy!

For those planning ahead, this pot roast is perfect for meal prep; it can be made a day in advance and reheated, allowing the flavors to deepen. It’s also ideal for gatherings, as it requires minimal attention while cooking and can easily feed a crowd. Enjoy this classic dish any time of the year for a satisfying meal that warms the soul.

Ingredients

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Servings

3 poundschuck roast, trimmed of excess fat
1 tablespoonolive oil, for browning
1 wholeonion, chopped
3 clovesgarlic, minced
4carrots sliced into rounds, medium-sized
4 wholepotatoes, cubed
1 cupbeef broth, low-sodium preferred
2 tablespoonsWorcestershire sauce
2 teaspoonsdried thyme
2 teaspoonssalt, to taste
1 teaspoonblack pepper, to taste
2bay leaves

Directions

Step1
Brown the Beef
In a large skillet, heat olive oil over medium-high heat. Add the chuck roast and sear on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
Step2
Sauté Onions and Garlic
In the same skillet, add the chopped onion and minced garlic. Sauté until translucent and fragrant, about 3-4 minutes. Scrape up any browned bits from the bottom of the skillet.
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Step3
Prepare the Vegetables
In the slow cooker, layer the sliced carrots and cubed potatoes evenly at the bottom. This will allow them to absorb flavors while cooking.
Step4
Combine Ingredients
Place the seared roast on top of the vegetables in the slow cooker. Add sautéed onions and garlic over the roast. Pour the beef broth and Worcestershire sauce over all ingredients.
Step5
Season the Roast
Sprinkle dried thyme, salt, and black pepper over the roast. Add bay leaves for extra flavor. Ensure everything is well-seasoned.
Step6
Slow Cook
Cover the slow cooker and set it to low heat. Cook for 8-10 hours, or until the beef is fork-tender. No need to check it frequently.
Step7
Rest and Shred
Once cooked, remove the roast from the slow cooker and let it rest for about 15 minutes. Shred the meat with two forks and return it to the pot.
Step8
Serve
Ladle the pot roast and vegetables onto plates, spooning plenty of gravy over the top. Garnish with fresh herbs if desired and enjoy!