Slow Cooker Pot Roast
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.
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
Directions
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.
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.
In the slow cooker, layer the sliced carrots and cubed potatoes evenly at the bottom. This will allow them to absorb flavors while cooking.
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.
Sprinkle dried thyme, salt, and black pepper over the roast. Add bay leaves for extra flavor. Ensure everything is well-seasoned.
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.
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.
Ladle the pot roast and vegetables onto plates, spooning plenty of gravy over the top. Garnish with fresh herbs if desired and enjoy!