🥩 Slow Cooker Pot Roast
Tender, fall-apart beef with rich gravy and hearty vegetables — the ultimate comfort meal.
🛒 Ingredients (Serves 4–6)
- 3–4 lb (1.3–1.8 kg) chuck roast
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme or rosemary
- 2 tbsp olive oil (for searing, optional but recommended)
- 1 onion, sliced
- 3–4 carrots, cut into chunks
- 3–4 potatoes, cut into chunks
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- Optional: 2 tbsp tomato paste
🔥 Instructions
1️⃣ Season & sear (optional but adds flavor)
- Pat roast dry and season with salt, pepper, garlic powder, and herbs.
- Heat oil in a skillet over medium-high heat.
- Sear roast 3–4 minutes per side until browned.
2️⃣ Layer slow cooker
- Place onions, carrots, and potatoes in bottom.
- Put roast on top.
- Add garlic.
3️⃣ Add liquids
- Mix broth, Worcestershire sauce, and tomato paste (if using).
- Pour around the roast (not directly over top to keep seasoning intact).
4️⃣ Cook
- LOW: 8–9 hours (best for tender results)
- HIGH: 4–5 hours
5️⃣ Finish & serve
- Roast should shred easily with a fork.
- Let rest 10 minutes before slicing or shredding.
- Spoon cooking juices over top.
🥣 Optional Gravy
- Remove 1–2 cups of cooking liquid.
- Whisk with 1–2 tbsp cornstarch slurry.
- Simmer on stovetop until thickened.
🌿 Tips
- Chuck roast works best because of its marbling.
- Avoid lifting the lid during cooking — it releases heat.
- Add mushrooms or celery for extra flavor.
- Leftovers make great sandwiches or beef stew.
If you’d like, I can give you:
- Mississippi pot roast version
- Italian-style slow cooker pot roast
- Slow cooker pot roast with creamy gravy
Which version would you like? 🍽️
