This Slow Cooker Pot Roast is tender, juicy, and packed with rich, comforting flavor! Slow-cooked with potatoes, carrots, and onions in a savory gravy, it turns into a melt-in-your-mouth meal with hardly any effort. Cozy, hearty, and perfect for busy days when you want a classic, satisfying dinner.
Servings:Â 6
Ingredients
- 3 to 4 lb beef chuck roast
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 1 large yellow onion sliced
- 4 cloves garlic minced
- 4 cups baby potatoes or 3 large potatoes, cut into chunks
- 4 large carrots peeled and cut into chunks
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2Â bay leaves
Instructions
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Season the roast
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Pat the beef dry with paper towels. Season all sides evenly with salt, pepper, garlic powder, and onion powder.
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Sear for flavor (optional but recommended)
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Heat olive oil in a large skillet over medium-high heat. Sear the roast for 2–3 minutes per side until well browned. Transfer to the slow cooker.
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Layer the vegetables
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Add onions, garlic, potatoes, and carrots around and under the roast.
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Make the cooking liquid
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In a bowl, whisk together beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, and bay leaves. Pour over the roast and vegetables.
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Slow cook
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Cover and cook:
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LOW: 8–10 hours
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HIGH: 4–5 hours
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Until the beef is fork-tender and shreds easily.
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Serve
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Remove bay leaves. Slice or shred the roast and serve with vegetables and spoon the juices over the top.