Classic Slow Cooker Pot Roast (Print Version)
Juicy beef paired with carrots and potatoes cooks perfectly in the slow cooker for a comforting meal.
# Ingredients:
→ Main
01 -
1.4 kg boneless chuck roast
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
04 -
30 ml olive oil
→ Aromatics
05 -
1 onion, finely chopped
06 -
4 cloves garlic, minced
→ Vegetables
07 -
4 large carrots, cut into chunks
08 -
450 g baby potatoes, halved
→ Liquids and Seasonings
09 -
480 ml beef broth
10 -
15 ml Worcestershire sauce
11 -
1 teaspoon dried thyme
12 -
1 teaspoon dried rosemary
13 -
15 ml tomato paste
# Instructions:
01 -
Generously season the chuck roast with salt and freshly ground black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until evenly browned, approximately 3–4 minutes per side. Transfer to the slow cooker.
02 -
In the same skillet, add chopped onion and minced garlic. Sauté on medium heat until softened, about 2 minutes, then transfer to the slow cooker.
03 -
Arrange carrot chunks and halved baby potatoes around the roast in the slow cooker. Pour in beef broth and Worcestershire sauce, sprinkle with dried thyme and rosemary, and add tomato paste. Stir gently to combine the seasonings with the broth.
04 -
Cover the slow cooker and cook on low for 8–9 hours or on high for 4–5 hours, until the beef is fork-tender and easily shreds.
05 -
Serve the tender beef hot alongside the carrots and potatoes, spooning some of the savoury cooking broth over each portion. Garnish with freshly chopped parsley if desired.
# Notes:
01 -
For deeper flavour, deglaze the searing pan with a splash of broth to capture the browned bits before adding to the slow cooker.