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Slow Cook Pot Roast

A comforting and tender pot roast infused with rich flavors from herbs and vegetables, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 to 4 pounds chuck roast
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 cups beef broth
  • 1 cup carrots chopped
  • 1 cup potatoes diced
  • 1 cup celery sliced
  • 2 tablespoons Worcestershire sauce
  • 3 sprigs fresh thyme
  • 2 bay leaves

Equipment

  • Slow cooker
  • Large skillet
  • Cutting board
  • Sharp knife
  • Meat thermometer

Method
 

  1. Season the chuck roast with salt, pepper, garlic powder, and onion powder.
  2. Sear the meat in olive oil over medium-high heat until browned.
  3. Chop the carrots, potatoes, and celery.
  4. Transfer the seared roast to the slow cooker and layer the chopped vegetables around it.
  5. Pour in the beef broth and Worcestershire sauce, then add thyme and bay leaves.
  6. Cover the slow cooker and set it to low for 8 hours.
  7. Check the roast after 8 hours with a meat thermometer; it should be at least 190°F.
  8. Remove the roast from the slow cooker and let it rest for 15 minutes before slicing.
  9. Slice the roast against the grain and serve with vegetables and gravy.

Notes

Serve with mashed potatoes, steamed green beans, or bread to soak up the gravy.