Slow Cooker Pot Roast (Printable version)

Classic beef slow-cooked alongside carrots, potatoes, and herbs for a hearty family meal.

# Ingredient List:

→ 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 deeply browned on all sides.
03 - Arrange carrots, baby potatoes, onion wedges, minced garlic, and celery pieces evenly in the bottom of the slow cooker.
04 - Transfer the seared roast on top of the vegetable bed in the slow cooker.
05 - Pour beef broth and Worcestershire sauce over the roast and surrounding vegetables.
06 - Tuck rosemary sprigs, thyme sprigs, and bay leaves into the liquid around the roast.
07 - Cover and cook on low setting for 8 hours, or until beef shreds easily with a fork and vegetables are tender.
08 - Remove and discard herb sprigs and bay leaves. Slice or shred the beef and serve with vegetables and cooking juices.

# Expert Suggestions:

01 -
  • The meat becomes so tender you can cut it with nothing more than a gentle nudge from your fork
  • Your kitchen will smell like someone who really knows what they're doing has been cooking all day
02 -
  • The searing step might feel like extra work, but skipping it is the difference between restaurant-worthy roast and boring boiled beef
  • Every slow cooker runs differently, so start checking at the 7 hour mark the first time you make this
03 -
  • Patting the meat completely dry before searing makes all the difference between getting a nice crust and steaming the beef
  • Let the roast rest for about 15 minutes before serving so the juices redistribute back into the meat

Go back