Slow Cooker Pot Roast (Printable version)
Hearty beef slow-cooked with carrots, potatoes, and herbs for tender, flavorful results.
# What You’ll Need:
→ Beef
01 - 3 lbs beef chuck roast
02 - 1 tbsp kosher salt
03 - 1 tsp freshly ground black pepper
04 - 2 tbsp olive oil
→ Vegetables
05 - 4 large carrots, peeled and cut into 2-inch pieces
06 - 1.5 lbs baby potatoes, halved
07 - 1 large yellow onion, cut into wedges
08 - 3 cloves garlic, minced
09 - 2 celery stalks, cut into 2-inch pieces
→ Liquids
10 - 2 cups beef broth
11 - 1 tbsp Worcestershire sauce
→ Herbs & Spices
12 - 2 sprigs fresh rosemary
13 - 3 sprigs fresh thyme
14 - 2 bay leaves
# How to Make It:
01 - Pat the beef roast dry with paper towels. Season all sides generously with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3–4 minutes per side until a deep brown crust forms on all sides.
03 - Arrange carrots, potatoes, onion, garlic, and celery in an even layer at the bottom of the slow cooker.
04 - Place the seared roast on top of the vegetable bed.
05 - Pour beef broth and Worcestershire sauce over the roast and vegetables. Add rosemary, thyme, and bay leaves.
06 - Cover and cook on low setting for 8 hours, or until the beef is fork-tender and vegetables are completely cooked through.
07 - Remove and discard herb sprigs and bay leaves. Shred or slice the roast against the grain. Serve with vegetables and pan juices.
# Expert tips:
01 -
- The meat becomes impossibly tender, practically falling apart with just a fork
- Your entire kitchen smells like a cozy restaurant all day long
- It feeds a crowd with minimal hands-on effort
02 -
- Pat the meat extremely dry before searing or you will steam instead of brown
- Do not lift the lid during cooking unless absolutely necessary
- The roast is done when it pulls apart easily with a fork
03 -
- Let the roast rest for 10 minutes before shredding or slicing
- Skim excess fat from the surface before serving if desired