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Slow Cooker Pot Roast Recipe

Slow Cooker Pot Roast

This slow cooker pot roast is the perfect comfort food, tender and flavorful with hearty vegetables.
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Prep Time 15 minutes
Cook Time 8 hours
Resting Time 10 minutes
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Main 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

Equipment

  • Slow Cooker
  • Large Skillet

Method
 

  1. Pat chuck roast dry and season generously on all sides with salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the roast for 2–3 minutes per side until browned.
  3. Place onion slices, carrots, and potatoes into the bottom of a 6-quart (or larger) slow cooker.
  4. Sprinkle minced garlic, dried thyme, and the bay leaf over the vegetables.
  5. Carefully place the seared roast on top of the vegetable layer.
  6. In a bowl, whisk together beef broth and Worcestershire sauce. Pour this mixture around the sides of the roast (not directly on top).
  7. Cover with lid. Cook on LOW for 8 hours or on HIGH for 4–5 hours, until the meat is fork-tender and vegetables are soft.
  8. Remove the bay leaf. Let roast rest for 10 minutes, then slice or shred before serving.

Notes

For a richer flavor, try adding a splash of red wine to the broth mixture. Serve with crusty bread to soak up the delicious juices.