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5-Star Pot Roast Slow Cooker

A tender and juicy pot roast made effortlessly in a slow cooker, served with hearty vegetables.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3–4 lb chuck roast Choose a well-marbled roast for better flavor.
  • 1 tbsp olive oil For searing the roast.
  • 1 large onion, sliced Provides sweetness and flavor.
  • 4 medium carrots, cut into chunks Adds color and nutrition.
  • 4 large gold potatoes, quartered Absorbs flavors during cooking.
  • 3 cloves garlic, minced Enhances the overall flavor.
  • 2 cups beef broth Keeps the roast moist.
  • 1 tbsp Worcestershire sauce Adds depth of flavor.
  • 1 tsp salt To taste.
  • 1/2 tsp black pepper To taste.
  • 1 tsp dried thyme For herby flavor.
  • 1 whole bay leaf Remove before serving.

Method
 

Preparation
  1. Season the roast with salt and pepper on all sides.
  2. Heat olive oil in a skillet over medium heat and sear the roast for 2–3 minutes on each side.
  3. Place the sliced onion, carrots, and potatoes into the slow cooker.
  4. Add the minced garlic, thyme, bay leaf, and Worcestershire sauce to the pot.
  5. Lay the seared roast right on top of the veggies.
  6. Pour the beef broth around the sides of the roast.
Cooking
  1. Cover and cook on low for 8 hours or high for 4-5 hours.
  2. Remove the bay leaf before serving.
  3. Let the roast rest for about 10 minutes before slicing.

Notes

For a vegan option, substitute beef with mushrooms or jackfruit and use vegetable broth. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.