Pot Roast Slow Cooker Fast & Easy Recipe
This Pot Roast Slow Cooker recipe is a comforting and easy-to-make meal that yields tender, flavorful beef and perfectly cooked vegetables. The chuck roast is seared to lock in juices, then slow-cooked with carrots, potatoes, and aromatic herbs for a hearty family dinner with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Meat
- 3–4 lb chuck roast
- 1 tbsp olive oil
Vegetables
- 1 onion, sliced
- 4 carrots, cut into chunks
- 4 gold potatoes, quartered
- 3 cloves garlic, minced
Liquids & Seasonings
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
Instructions
- Season the roast: Generously season the chuck roast with salt and black pepper on all sides to enhance its flavor.
- Sear the roast: Heat olive oil in a hot skillet over medium-high heat. Sear the roast for 2–3 minutes on each side until browned, locking in juices and adding depth of flavor.
- Prepare the slow cooker base: Place the sliced onion, carrot chunks, and quartered potatoes into the bottom of the slow cooker to create a flavorful vegetable bed.
- Add seasonings: Sprinkle minced garlic, dried thyme, and add the bay leaf and Worcestershire sauce over the vegetables for a rich aroma and taste.
- Place the roast: Position the seared chuck roast on top of the vegetables to allow even cooking and absorption of flavors.
- Add beef broth: Pour the 2 cups of beef broth around the sides, ensuring not to wash off the seasoning on top of the roast.
- Slow cook: Cover the slow cooker and cook on low for 8 hours or on high for 4 to 5 hours until the meat is tender and vegetables are cooked through.
- Finish and serve: Remove and discard the bay leaf. Let the roast rest for 10 minutes before slicing to retain juices, then serve with the cooked vegetables.
Notes
- Searing the roast before slow cooking adds a deeper, caramelized flavor.
- For convenience, use pre-cut vegetables or frozen if short on time.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Adjust salt and pepper according to preference, especially if using low-sodium beef broth.
- Resting the roast before slicing helps keep it juicy and tender.
Keywords: Pot roast, slow cooker recipe, beef chuck roast, comfort food, easy dinner, slow cooked beef, hearty meal