Slow Cooker Pot Roast Comfort Meal

why make this recipe

This slow cooker pot roast is easy and comforting. You can set it in the morning and come home to a full meal. The meat becomes tender and the vegetables soak up flavor. If you want another slow cooker idea to try later, see this simple garlic beef bites recipe: garlic butter beef bites.

introduction

This recipe uses a chuck roast and simple pantry items. It cooks low and slow so the meat gets very tender. The vegetables cook with the roast for a one-pot meal. It is great for family dinners or a cozy weekend. You can serve it with mashed potatoes, bread, or even a side of balsamic roasted mushrooms.

how to make Slow Cooker Pot Roast

Follow the steps below and the roast will turn out tender and juicy. First sear the roast for color and flavor. Then let the slow cooker do the rest. Check the Directions section for the exact order and timing.

Ingredients :

• 3–4 lb chuck roast
• 1 tbsp olive oil
• 1 onion, sliced
• 4 carrots, cut into chunks
• 4 gold potatoes, quartered
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf

Directions :

1. Start by seasoning your roast generously with salt and pepper all over.
2. Heat a skillet over medium-high heat and sear the roast for about 2–3 minutes on each side until it’s nice and browned.
3. In your slow cooker, toss in the sliced onion, carrots, and quartered potatoes to create a lovely veggie bed.
4. Sprinkle in the minced garlic, dried thyme, and drop that beautiful bay leaf in. Give it a little swirl!
5. Place your perfectly seared roast right on top of those hearty vegetables.
6. Pour in the beef broth around the edges. This will keep everything moist and flavorful.
7. Cover it up and let it work its magic on low for 8 hours or crank it up to high for 4–5 hours if you’re short on time.
8. Once it’s ready, don’t forget to fish out that bay leaf! Let the roast rest for about 10 minutes before slicing into it. Enjoy with the veg and get ready for scrumptious, tender bites of heaven!

how to serve Slow Cooker Pot Roast

Slice the roast against the grain for tender pieces. Serve with the cooked carrots and potatoes. Spoon some cooking liquid over the meat for extra flavor. Add a green salad or steamed veggies if you like. A sweet crunch like candied cinnamon pecans works well for dessert after this meal.

how to store Slow Cooker Pot Roast

Cool the roast and vegetables to room temperature. Put them in an airtight container. Store in the fridge for up to 3–4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating. Reheat gently on low in the oven or microwave until warm.

tips to make Slow Cooker Pot Roast

• Trim excess fat but leave some for flavor.
• Sear the roast well for better taste and color.
• Place veggies under the roast so they cook evenly.
• Use low heat for the best tenderness.
• Check the liquid; add a bit more broth if the pot gets too dry.
• If you want a thicker gravy, remove the roast and veggies, then simmer the liquid and whisk in a little cornstarch slurry.
• Try other sides or small sweets like the candied cinnamon pecans for a full meal.

variation (if any)

• Add red wine or tomato paste to the broth for deeper flavor.
• Use baby potatoes or sweet potatoes instead of gold potatoes.
• Swap thyme for rosemary or add a splash of balsamic for a different note.
• Add mushrooms in the last hour of cooking to keep them from getting too soft.

FAQs

Q: Can I skip searing the roast?
A: Yes, you can skip it. Searing adds flavor and color, but the roast will still get tender in the slow cooker.

Q: How do I know the roast is done?
A: The roast is done when it pulls apart easily with a fork and reaches about 190–200°F for very tender meat.

Q: Can I cook this in an oven instead?
A: Yes. Place in a covered Dutch oven at 325°F for about 3–4 hours, until tender.

Q: Can I use a different cut of beef?
A: Chuck roast is best, but brisket or rump roast also work. They may need slightly different cooking times.

Q: Can I add frozen vegetables?
A: You can, but fresh or thawed vegetables give a better texture. Add frozen veggies in the last 2 hours.

Conclusion

For another slow cooker pot roast version and more tips, see this full recipe: Perfect Slow Cooker Pot Roast – Cooking Classy.

Slow Cooker Pot Roast

This easy and comforting slow cooker pot roast becomes tender with flavorful vegetables, perfect for family dinners or cozy weekends.

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3–4 lb chuck roast Trim excess fat but leave some for flavor.
• 1 tbsp olive oil For searing the roast.
• 1 onion, sliced Creates a flavor base.
• 4 carrots, cut into chunks Adds sweetness and texture.
• 4 gold potatoes, quartered You can use baby or sweet potatoes.
• 3 cloves garlic, minced Enhances overall flavor.
• 2 cups beef broth Keeps everything moist.
• 1 tbsp Worcestershire sauce Adds depth of flavor.
• 1 tsp salt For seasoning.
• 1/2 tsp black pepper For seasoning.
• 1 tsp dried thyme You can swap for rosemary.
• 1 leaf bay leaf Remove before serving.

Method

 

Preparation

1. Season the roast generously with salt and pepper all over.
2. Heat a skillet over medium-high heat and sear the roast for about 2–3 minutes on each side until browned.
3. In the slow cooker, add the sliced onion, carrots, and quartered potatoes.
4. Sprinkle in minced garlic, dried thyme, and drop in the bay leaf.
5. Place the seared roast on top of the vegetables.
6. Pour in beef broth around the edges to keep everything moist.

Cooking

1. Cover and let it cook on low for 8 hours or on high for 4–5 hours.
2. Once done, remove the bay leaf and let the roast rest for about 10 minutes before slicing.

Serving

1. Slice the roast against the grain and serve with the cooked carrots and potatoes.
2. Spoon some cooking liquid over the meat for extra flavor.
3. Add a green salad or steamed veggies if desired.

Notes

For thicker gravy, remove the roast and veggies, then simmer the liquid and whisk in a cornstarch slurry. Can be served with candied cinnamon pecans for dessert.