Classic Slow Cooker Pot Roast

This tender pot roast has been my go—to for calm Sundays and hectic weeknights alike. You set everything in the slow cooker and return to a home filled with the scent of a savory, comforting meal. Carrots and potatoes soak up all the rich juices, making it the sort of dinner that brings everyone to the table with happy anticipation.

A slow cooker pot roast was the first “big” meal I ever made for my family after moving into my own apartment. Everyone was amazed by how much flavor the slow cooking brought out. Now I make it a few times each season just for that nostalgic feeling.

Ingredients

• Chuck roast around three pounds: Look for marbling as it means a juicier result
• Salt and black pepper: Adds layers of savory flavor Use freshly cracked pepper if you can
• Olive oil: For searing and extra richness Choose a good quality extra virgin olive oil
• Onion: Adds sweetness and depth Yellow onions work best
• Garlic: Fresh cloves make all the difference
• Carrots: Large chunks so they do not break down too much Pick ones that feel firm and sweet
• Baby potatoes: Halved so they cook evenly Red or gold potatoes hold their shape best
• Beef broth: Go for low sodium if you want to better control saltiness
• Worcestershire sauce: Brings umami and slight tang
• Dried thyme and dried rosemary: These herbs enhance the roast and vegetables Opt for fresher dried herbs if possible
• Tomato paste: Adds subtle sweetness and body

Instructions

Season and Sear:

Season the chuck roast on all sides with salt and pepper so that every bite has flavor. Heat olive oil in a skillet over medium high. Carefully sear the roast for three to four minutes on each side until nicely browned. This step helps lock in juices and adds deep flavor to the meat.

Sauté the Aromatics:

Using the same skillet and leftover brown bits, add chopped onion and minced garlic. Cook for about two minutes just until fragrant and tender. This short sauté brings out the sweet flavors of the onion and mellows the garlic. Scrape everything into the slow cooker on top of the roast.

Arrange and Add Liquids:

Nestle carrot chunks and potato halves all around the roast. Pour in beef broth so it partially covers the meat and veggies. Add Worcestershire sauce, dried thyme, dried rosemary, and tomato paste. Stir gently so the paste mixes into the broth but do not disrupt the layers.

Slow Cooking:

Cover the slow cooker with its lid. Cook on low for eight to nine hours or on high for four to five hours. The roast should be very tender and easy to shred with a fork. This long and gentle cook time allows even tough cuts to become juicy and delicious.

Serve:

Carefully remove the roast and arrange on a serving platter with carrots and potatoes. Skim extra fat from the broth and ladle some over everything for moisture. I like to finish with a sprinkle of chopped parsley for color when I have it on hand.

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Every time I add the carrots and potatoes around the roast and pour in the broth, I think about my grandmother who never measured and always managed to get it right. I love using fresh garlic in this recipe because nothing beats that aroma when it hits the pan.

Storage Tips

Once cooled, store pot roast with vegetables and liquid in airtight containers in the fridge for up to three days. For longer storage, portion out the meat and veggies with some broth and freeze for up to three months. I like using cup sized freezer containers so I can grab just enough for a quick dinner later on.

Ingredient Substitutions

If you do not have chuck roast, brisket or bottom round can stand in with equally tender results after slow cooking. No Worcestershire sauce Use balsamic vinegar or soy sauce for a similar depth. Russet potatoes can work but keep them in big chunks so they do not break down too much.

Serving Suggestions

I love serving this pot roast with a simple green salad and crusty bread to soak up extra broth. If you want a lighter meal, you can skip the potatoes and serve the shredded beef over creamy polenta instead. Leftovers make a great sandwich filling or can be tucked into homemade pot pies.

A Little History

This dish has roots that stretch back to European braised beef traditions but became an American staple with the invention of the slow cooker. Every family has their tweaks and favorite additions so feel free to make this recipe your own. I like the classic carrot and potato combo because it reminds me of the versions I grew up with.

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Enjoy this tender pot roast with your loved ones—there's nothing better on a chilly evening. The leftovers will make a weeknight meal feel just as special.

Frequently Asked Questions

→ What cut of beef works best for pot roast?

Chuck roast is ideal due to its marbling, which results in tender and flavorful meat after slow cooking.

→ Can I add other vegetables to this dish?

Absolutely. Parsnips, celery, or turnips may be included for added flavor and variety.

→ How do I ensure the meat stays juicy?

Searing the beef before slow cooking locks in moisture and enhances overall flavor and tenderness.

→ Is it possible to cook this on high instead of low?

Yes, cook on high for 4-5 hours, but low for 8-9 hours yields the most tender results.

→ Can leftovers be refrigerated or frozen?

Store cooled leftovers in an airtight container in the fridge up to 3 days or freeze for up to 2 months.