Description
Hearty and comforting, this Slow Cooker Pot Roast features tender beef, soft vegetables, and a rich, savory broth that fills your home with delicious aromas. Perfect for family dinners or make-ahead meals.
Ingredients
- Chuck Roast: 3 to 4 pounds
- Carrots: 4 large, peeled and cut into chunks
- Russet Potatoes: 4 medium, peeled and quartered
- Yellow Onion: 1 large, sliced
- Garlic: 4 cloves, minced
- Beef Broth: 2 cups (low sodium)
- Tomato Paste: 2 tablespoons
- Worcestershire Sauce: 2 tablespoons
- Fresh Thyme: 4 sprigs
- Bay Leaves: 2
- Salt and Pepper: to taste
Instructions
- Preheat a large skillet over medium-high heat.
- Season the roast generously with salt and pepper. In a bowl, mix beef broth, tomato paste, and Worcestershire sauce.
- Add carrots, potatoes, onions, and garlic to the bottom of the slow cooker.
- Sear the roast in the skillet until browned on all sides, then place it on top of the veggies in the slow cooker. Pour the broth mixture over the top. Add thyme and bay leaves.
- Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours until meat is tender and falls apart easily.
- Remove thyme stems and bay leaves. Adjust seasoning if needed.
- Slice or shred the roast and serve with the vegetables and a ladle of the broth.
Notes
- Use fresh herbs for better flavor when possible.
- Skim extra fat from the broth for a lighter finish.
- Let the roast rest before slicing to retain juiciness.
- For a richer broth, add a splash of balsamic vinegar at the end.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg