Description
This Pot Roast Slow Cooker Recipe creates a juicy, fall-apart beef roast surrounded by tender vegetables in a flavorful broth. Set it in the morning, and come home to dinner ready.
Ingredients
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3–4 lb chuck roast
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4 large carrots, chopped
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1.5 lbs Yukon Gold or red potatoes, halved
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1 large onion, sliced
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3–4 garlic cloves, minced
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2 cups low-sodium beef broth
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2 tbsp tomato paste (optional)
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1 tbsp Worcestershire sauce
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1–2 bay leaves
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1 tsp dried thyme or rosemary (or a few fresh sprigs)
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Salt & pepper
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1–2 tbsp oil for searing
Instructions
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Pat roast dry, season with salt and pepper. Sear on all sides in a hot skillet with oil (optional).
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Place carrots, potatoes, and onion in the bottom of the slow cooker.
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In a bowl, mix beef broth, tomato paste, garlic, Worcestershire sauce, herbs, and wine (if using).
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Place roast on top of vegetables. Pour broth mixture over everything. Add bay leaves.
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Cook on low for 8–10 hours or high for 4–5 hours.
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Remove roast, shred or slice. Optional: thicken broth with cornstarch slurry for gravy.
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Serve hot with vegetables and sauce.
Notes
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Add mushrooms or parsnips for variety.
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Use leftovers in sandwiches or tacos.
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Freeze for up to 2 months in airtight containers.